MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Buffalo Chicken Lasagna
Categories: Poultry, Pasta, Vegetables, Herbs, Cheese
Yield: 12 Servings
1 tb Canola oil
1 1/2 lb Ground chicken
1 sm Onion; chopped
1 Celery rib; fine chopped
1 lg Carrot; grated
2 cl Garlic; minced
14 1/2 oz Can diced tomatoes; drained
12 oz Bottle Buffalo wing sauce
1/2 c Water
1 1/2 ts Italian seasoning
1/2 ts Salt
1/4 ts Pepper
9 Lasagna noodles
15 oz Ricotta cheese
1 3/4 c Blue cheese; crumbled,
- divided
1/2 c Italian flat-leaf parsley;
- minced
1 lg Egg; lightly beaten
3 c Mozzarella cheese; shredded
2 c White Cheddar cheese;
- shredded
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. Set oven @ 350 F/175 C.
Spread 1-1/2 cups sauce into a greased 13x9" baking dish. Layer
with 3 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 until bubbly and cheese is
melted, 20 to 25 minutes. Let stand 10 minutes before serving.
Recipe by Melissa Millwood, Lyman, South Carolina
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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