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Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

Buffalo Chicken Lasagna


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.

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