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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This recipe was inspired by my daughter's favorite food - buffalo wings! It tastes just like it came from a restaurant. -Melissa Millwood, Lyman, South Carolina Ingredients:
1 tablespoon canola oil |
1-1/2 pounds ground chicken |
1 small onion, chopped |
1 celery rib, finely chopped |
1 large carrot, grated |
2 garlic cloves, minced |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 bottle (12 ounces) buffalo wing sauce |
1/2 cup water |
1-1/2 teaspoons italian seasoning |
1/2 teaspoon salt |
1/4 teaspoon pepper |
9 lasagna noodles |
1 carton (15 ounces) ricotta cheese |
1-3/4 cups (7 ounces) crumbled blue cheese, divided |
1/2 cup minced italian flat leaf parsley |
1 egg, lightly beaten |
3 cups (12 ounces) shredded part-skim mozzarella cheese |
2 cups (8 ounces) shredded white cheddar cheese |
Directions:
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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