My first post after engagement/wedding extravaganza just has to be a buffalo chicken something, doesn’t it?
To tell you the truth, I don’t really like lasagna. But, if you throw some buffalo wing sauce in there, I’ll buy anything. (Well, almost anything anyway…)
It was quite delicious! It’s got some punch from that wing sauce, but the blue cheese really tones it down. My suggestion would be to do most of the work the night before and just throw it in the oven the next day. I bet this would make a great freezer meal!
Buffalo Chicken Lasagna (adapted from Taste of Home magazine)
1 Tbsp canola oil
1-1/2 lbs. shredded, cooked chicken
1 small onion, chopped
1 celery stalk, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1-14 oz can diced tomatoes, drained
1-12 oz bottle buffalo wing sauce
1/2 cup water
1-1/2 tsp. Italian seasoning
1/2 tsp salt
1/4 tsp pepper
9 lasagna noodles
1-15 oz carton ricotta cheese
1-3/4 cups crumbled blue cheese, divided
1/2 cup minced parsley
1 egg, lightly beaten
3 cups mozzarella cheese
2 cups shredded white cheddar cheese
1.) Heat oil on stove over medium heat. Add chicken, onion, celery and carrot and cook and stir until vegetables are tender.
2.) Add garlic and cook 2 minutes.
3.) Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper and bring to a boil.
4.) Reduce heat, cover and simmer for 1 hour.
5.) Cook lasagna noodles according to package instructions.
6.) In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg.
7.) Pre-heat the oven to 350°. Spread 1-1/2 cups sauce into a greased 13″ x 9″ baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
4.) Bake covered for 20 minutes. Uncover and bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.