- 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 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.
- 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°.
- 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.
- 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.
Reviews for Buffalo Chicken Lasagna
"I have made this dish several times and my family loves it!! I choose to throw shredded mozzarella on top instead. I could eat this once a week! It makes for great leftovers too."
"I made this for a potluckand most seemed. to enjoy it. I am from-the Buffalo area, so have enjoyed wings for a long time. I liked the spiciness of the dish, but might tone it down a bit by using less hot sauce in the future, depending on who I'm serving it to."
"I made this just like the recipe said, (well, almost, because I forgot to put in the last three lasagna noodles....we put them on top after it baked), and I don't know if it was the brand of wing sauce we used or what, but it was just too salty and tart. I even added a little sugar to combat the tartness, but it didn't seem to help. I couldn't taste the blue cheese, (the cheese came in 5 oz. packages, and I didn't want to spend another $3 for a package I'd only use part of), so there was a little less than called for, but it tasted pretty good anyway. Extremely rich. Don't think I'd make it again."
"this is the best--I make it often and it freezes well"
"Went exactly by recipe, used Frank's hot buffalo wing sauce. It was so, so salty and I usually love salty food! Also very very rich. More like a dip than a main dish. I literally am going to take out the noodles, add some queso or other easy to melt mild cheese and make a dip for game day today."
"My family loves this recipe. It has also became a most requested dish for potluck dinners at work as well. One of the best recipes I have ever tried and it is really pretty easy to make."
"This was wonderful. Made it for different groups - all enjoyed it. Would make again."
"We did not care for this at all. The mixture of bleu cheese, wing sauce and Italian seasonings were not complementary to each other in a pasta dish; not to mention the fat and sodium content. This actually won 1st place in a contest??"
"I added extra bleu cheese - so good!"
"This is good but the recipe needs to be edited. You are supposed to repeat the layers 3 times, but I ran out of sauce after the second time. And the ricotta mixture is 2/3 cup repeated 3 times, that's 2 cups. 15 oz ricotta 3/4 cup blue cheese an egg is more than 2 cups. 15 oz ricotta alone is almost 2 cups. So my finally layering ended up being sauceless and very heavy on the ricotta mixture."