Buffalo Cheesy Chicken Lasagna |
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Prep Time: 15 Minutes Cook Time: 75 Minutes |
Ready In: 90 Minutes Servings: 10 |
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A fabulous lasagna that sounds a little weird at first. Try it, you'll love it. I came up with it by modifying a pasta cookbook recipe to suit my own tastes! Ingredients:
1 pound skinless, boneless chicken breast - cooked and diced |
4 cups spaghetti sauce |
2 tablespoons hot sauce |
2 tablespoons apple cider vinegar |
1 1/2 cups water |
1 teaspoon garlic powder |
1 small onion, chopped |
1 small green bell pepper, chopped |
1 (6 ounce) can mushrooms, drained |
1 egg, beaten |
1 (15 ounce) container ricotta cheese |
12 uncooked lasagna noodles |
2 cups shredded mozzarella cheese |
3/4 cup crumbled blue cheese |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
2. In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
3. Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
4. Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
5. Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
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