Buffalo Chicken Lasagna
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
Directions
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Preheat oven to 350 degrees. Spray a 9 X 13 inch baking dish with non-stick cooking spray; set aside.
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.
Meanwhile, while sauce is cooking, cook the lasagna noodles according to the package instructions; drain.
In a small bowl, combine ricotta cheese, 3/4 c. blue cheese, 2 c. Mozzarella and the beaten egg.
Spread 1/2 c. sauce on the bottom of the prepared baking dish. In this dish, layer 3 noodles, 1/3 of the sauce, and 1/3 of the cheese mixture. Repeat this step twice for remaining layers. Sprinkle the top with remaining 2 c. Mozzarella cheese. Cover tightly with aluminum foil.
Bake 20 minutes; uncover; bake for 20-25 minutes or until bubbly and center is hot. Remove from oven. Immediately sprinkle top with remaining 3/4 c. blue cheese. Allow to stand 10 minutes.
Serve.
12 servings.