Buffalo Chicken Lasagna Recipe

Buffalo Chicken Lasagna Recipe
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Ingredients
  1. 1 tablespoon canola oil
  2. 1-1/2 pounds ground chicken
  3. 1 small onion, chopped
  4. 1 celery rib, finely chopped
  5. 1 large carrot, grated
  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. 9 lasagna noodles
  14. 1 carton (15 ounces) ricotta cheese
  15. 1-3/4 cups (7 ounces) crumbled blue cheese, divided
  16. 1/2 cup minced Italian flat leaf parsley
  17. 1 egg, lightly beaten
  18. 3 cups (12 ounces) shredded part-skim mozzarella cheese
  19. 2 cups (8 ounces) shredded white cheddar cheese
Instructions
  1. In a Dutch oven, heat oil over medium heat. Add the 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 the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Meanwhile, cook noodles according to package directions; drain.
  3. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg.
  4. Spread 1-1/2 cups sauce into a greased 13-in. x 9-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.
  5. Bake, covered, at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.
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