Description

Need to feed a crowd and want to serve a dish that gets rave reviews? Serve this decadent, rich and creamy chicken lasagna. It's made with three different cheeses, ground chicken, lasagna noodles, veggies and hot sauce for the Buffalo inspired sauce.

Ingredients

• 2 T. vegetable or olive oil
• 1 1/2 lb. ground chicken
• 1 c. onion, chopped
• 2 stalks celery, finely chopped
• 1 large carrot, grated
• 4 cloves garlic, minced
• 15 oz. can petite diced tomatoes, with juices
• 3/4 c. Frank's Hot Sauce (or less for less heat)
• 1/4 c. water
• 2 t. dried Italian seasoning
• 1/4 t. salt
• 1/4 t. pepper
• 9 lasagna noodles
• 15 oz. whole milk ricotta cheese
• 1 1/2 c. mild blue cheese crumbles, divided
• 4 c. shredded Mozzarella cheese, divided
• 1 large egg, lightly beaten

Steps

1. Preheat oven to 350 degrees. Spray a 9 X 13 inch baking dish with non-stick cooking spray; set aside.
2. Heat vegetable oil in a Dutch oven; cook the chicken, celery and carrot over medium heat, until chicken is no longer pink and vegetables are soft. Stir in garlic; cook until fragrant, about 1 minute. Add undrained tomatoes, hot sauce, water, salt, pepper and Italian seasoning; bring to a boil. Reduce heat; cover; simmer 20 minutes, stirring occasionally.
3. Meanwhile, while sauce is cooking, cook the lasagna noodles according to the package instructions; drain.