Do you like buffalo chicken? How about lasagna? Well this recipe combines the two of them into one delicious meal.
My friend Deb shared this recipe with me. It's from Taste of Home©
1 tablespoon canola oil
1-1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 bottle (12 ounces) buffalo wing sauce
1/2 cup water
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
1 carton (15 ounces) ricotta cheese
1-3/4 cups (7 ounces) crumbled blue cheese, divided
1/2 cup minced Italian flat leaf parsley
1 egg, lightly beaten
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded white cheddar cheese
In a Dutch oven, heat oil over medium heat. Add the chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender.
Add garlic; cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper;bring to a boil. Reduce heat; cover and simmer for 1 hour.
Meanwhile, cook noodles according to package directions; drain.
In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg.
Spread 1-1/2 cups sauce into a greased 13-in. x 9-in. 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.
Bake, covered, at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted.
Let stand for 10 minutes before serving.
Yield: 12 servings.
The perfect combination......buffalo chicken AND lasagna