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Buffalo Chicken Lasagna

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Test Kitchen Approved
Total Time

Prep: 1-1/2 hours Bake: 40 min. + standing

Makes

12 servings

This recipe was inspired by my daughter's favorite food—Buffalo wings! It tastes as if it came from a restaurant. —Melissa Millwood, Lyman, South Carolina
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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 crumbled blue cheese, divided
  • 1/2 cup minced Italian flat-leaf parsley
  • 1 large egg, lightly beaten
  • 3 cups shredded part-skim mozzarella cheese
  • 2 cups shredded white cheddar cheese

Directions

  1. 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.
  2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
  3. Spread 1-1/2 cups sauce into a greased 13x9-in. 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.
  4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

Test Kitchen Tips
  • This tastes phenomenal with a cool, crisp celery salad or celery sticks on the side.
  • You can tone down the heat by reducing the Buffalo wing sauce to 4 ounces (about half a cup) and adding an 8-ounce can of tomato sauce.
  • Cottage cheese is a nice substitute for ricotta.

    • Nutrition Facts

    1 piece: 466 calories, 28g fat (15g saturated fat), 124mg cholesterol, 1680mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 33g protein.