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Prep Time: 0 Minutes Cook Time: 110 Minutes |
Ready In: 110 Minutes Servings: 10 |
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My sis was excited I gave her this recipe to try-she says she likes weird cheeses in other words, she loves recipes with strong tasting cheeses! :) I leave out some of the ingredients I don't like, but it's very tasty! Read more ! It's fun to have a new kind of lasagne to serve. Ingredients:
1 lb. skinless, boneless chicken breast; cooked and diced |
4 c. spaghetti sauce |
2 tbs. hot sauce |
2 tbs. apple cider vinegar |
1 1/2 c. water |
1 tsp. garlic powder |
1 sm. onion, chopped |
1 sm. green bell pepper, chopped |
1 (6 oz.) can mushrooms, drained |
1 egg, beaten |
1 (15 oz.) package ricotta cheese |
12 uncooked lasagna noodles |
2 c. shredded mozzarella cheese |
3/4 c. crumbled bleu cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. Lightly grease a lasagna pan.
3. 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.
4. In a medium bowl, mix together the egg beat and ricotta cheese.
5. Spread 1 c. of the chicken/spaghetti sauce mixture in the bottom of the prepared pan.
6. Layer with lasagna noodles, then another 1 1/2 c. of the chicken mixture.
7. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese.
8. Add another layer of noodles, 1 1/2 c. chicken mixture, remaining ricotta mixture and remaining mozzarella.
9. Top with one last layer of noodles and remaining chicken mixture.
10. Cover pan and bake 350 degrees for 70 min.
11. Remove cover, sprinkle with crumbled bleu cheese and bake uncovered for another 5 min.
12. Remove from oven, cover and let stand for about 15-20 min. before serving.
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