Buffalo Chicken Lasagna

I was sitting in my dentist’s waiting room the other day, flipping though a magazine.  This recipe caught my eye because it looked different.   It also won $25,000 from Taste of Home.  As soon as I got home I hopped on the Internet and looked it up.  It took me a while to decide if I should make it or not because the reviews were either loved it or hated it.  No middle ground there.  However, when I looked closer, the ones who hated it did so because they do not like spicy food nor blue cheese!  That’s what this recipe is all about.  It mimicks the taste of buffalo wings with the blue cheese dip.  So, if you like that, then definintely try this recipe.  We like that very much in my family, so we loved this recipe.  It really tastes like buffalo wings with blue cheese dip.  Just a warning though: it is time consuming, so plan well in advance.  I made the sauce and assembled the lasagna in the morning, then placed it in the fridge until 1 hour before dinner.  Then I baked it and served it hot out of the oven.  Enjoy!

-1 Tbs canola oil
-2 lbs ground chicken
-1 small onion, chopped
-1 large carrot, grated
-2 garlic cloves, minced
-1 (14.5 oz) can petite diced tomatoes, drained
-1 (12 oz) bottle buffalo wing sauce
-1/2 cup water
-1 1/2 tsp Italian seasoning
-1/4 tsp pepper
-9 lasagna noodles
-1 (15 oz) container ricotta cheese
-5 oz crumbled blue cheese, divided
-2 Tbs dried parsley leaves
-1 egg, slightly beaten
-3 cups shredded mozzarella cheese
-2 cups shredded white cheddar cheese
Heat oil in large nonstick pan.  Add the chicken, onion and carrot.  Cook and stir until meat is no longer pink (make sure to crumble it well).
Add the garlic and cook for 2 more minutes.  Stir in drained tomatoes, buffalo sauce, water, Italian seasoning, and pepper.  Bring to a boil.  Reduce heat, cover and simmer for 1 hour, stirring occasionally.
Meanwhile, cook the noodles according to package directions.  Drain and set aside.
In a small bowl, mix the ricotta cheese, 1/2 cup blue cheese, parsley and egg.
Preheat oven to 350 F.  Grease 13×9 baking dish.
Spread 1/4 of the chicken mixture on bottom of baking dish.  Layer on top with 3 of the cooked noodles.  Top with 1/4 of the chicken mixture.  Top that with 2/3 of the ricotta mixture, 1 cup mozzarella, 2/3 cup white cheddar, and 1/3 of the remaining blue cheese.  Repeat layers twice (noodles, chicken, ricotta, mozzarella, cheddar, blue cheese).
Cover pan with foil.  Bake in preheated oven for 20 minutes.
Uncover and bake for about 25 more minutes, or until bubbly and the cheese is golden. 
Remove from oven, let stand for 10 minutes, cut and enjoy!

Slightly adapted from a recipe found here.

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