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Buffalo Chicken Lasagna Recipe

Buffalo Chicken Lasagna Recipe

This recipe was inspired by my daughter's favorite food - Buffalo wings! It tastes just like it came from a restaurant. --Melissa Millwood, Lyman, South Carolina
TOTAL TIME: Prep: 1 hour 40 min. Bake: 40 min. + standing YIELD:12 servings

Ingredients

  • 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

Directions

  • 1. In a Dutch oven, heat oil over medium heat. Add 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 tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
  • 2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
  • 3. Spread 1-1/2 cups sauce into a greased 13x9-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.
  • 4. Bake, covered, 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving. Yield: 12 servings.

Nutritional Facts

1 piece equals 466 calories, 28 g fat (15 g saturated fat), 124 mg cholesterol, 1,680 mg sodium, 22 g carbohydrate, 2 g fiber, 33 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.