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Wingless Buffalo Chicken Lasagna Recipe

  • 12servings
  • 120minutes
  • 466calories

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds ground chicken

  2. 1 small onion, chopped

  3. 1 celery rib, finely chopped

  4. 1 large carrot, grated

  5. 1 tablespoon canola oil

  6. 2 garlic cloves, minced

  7. 1 can (14-1/2 ounces) diced tomatoes, drained

  8. 1 bottle (12 ounces) buffalo wing sauce

  9. 1/2 cup water

  10. 1-1/2 teaspoons Italian seasoning

  11. 1/2 teaspoon salt

  12. 1/4 teaspoon pepper

  13. 1 carton (15 ounces) ricotta cheese

  14. 1-3/4 cups (7 ounces) crumbled blue cheese, divided

  15. 1/2 cup minced Italian flat leaf parsley

  16. 1 egg

  17. 9 lasagna noodles

  18. 2 cups (8 ounces ) shredded white cheddar cheese

  19. 3 cups (12 ounces) shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Wingless Buffalo Chicken Lasagna Recipe photo by Taste of Home In a large saucepan, cook the chicken, onion, celery and carrot in oil over medium heat until meat is no longer pink and vegetables are tender; drain. 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.

  2. Meanwhile, in a small bowl, combine the ricotta, 3/4 cup blue cheese, parsley and egg. Cover and refrigerate.

  3. Cook noodles according to package directions; drain.

  4. Spread 1-1/2 cups sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles and one-third of the remaining sauce, ricotta mixture, cheddar cheese, mozzarella cheese and blue cheese. Repeat layers twice.

  5. Cover and bake at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.

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