I was wrong. This was delicious! Now, for me, a little bit of buffalo goes a long way, so I was only able to devour a small piece. But the the little and the hubby LOVED it! It was an easy dish packed full of flavor! Anyone who loves buffalo sauce will love this dish!
Buffalo Chicken Lasagne
Serves 6
2 t. Canola oil
1 small onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 1/4 lb. ground chicken
2 cloves garlic, minced
1 can diced tomatoes, drained
1 12 oz. bottle of wing sauce (I recommend Frank's buffalo wing sauce)
1/2 c. water
1 t. Italian seasoning
1/2 t. pepper
8 no boil lasagne noodles (Barilla makes great ones)
15 oz. ricotta cheese
1 egg
5 oz. blue cheese crumbles, divided
1 c. mozzarella cheese
2 c. Shredded cheddar blend (I used 4 State Cheddar by Sargento)
Heat oil in a medium Dutch oven. Add onion, carrots and celery and sauté for a few minutes. Add in ground chicken and cook until no longer pink. Add in garlic and cook, stirring for 1 minute. Add In tomatoes, buffalo sauce, water, Italian seasoning and pepper. Cover and simmer for 30 minutes.
In a small bowl, combine ricotta, egg, and half of the blue cheese crumbles.
Preheat oven to 375.
After sauce has simmered, spray an 8x8 dish with non stick spray. Ladle about 1 1/2 c. of sauce in the bottom of the dish. Lay 2 no boil noodles on top. Place 1/3 ricotta mixture on top followed by 1/3 of each of the mozzarella and cheddar cheese. Layer 2 more noodles, followed by another couple ladles of sauce. Followed by the cheeses. Repeat. On the top layer, finish with the sauce, rest of the shredded cheeses followed by the blue cheese. Cover and bake for 45-50 minutes. Let stand 10 minutes before cutting and serving.
Be sure to have that water handy!
Enjoy!
