-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.