Buffalo Chicken Lasagna
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Prep time: 
Cook time: 
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Serves: 12 slices
 
Ingredients
  • 1 Tbsp olive oil
  • 1 lb ground chicken breast
  • 1 small onion, diced
  • 2 celery ribs, finely chopped
  • 2 large carrots, grated
  • 2 garlic cloves, minced
  • 1 (14 oz) can diced tomatoes
  • 12 oz buffalo wing sauce
  • ½ cup water
  • 1½ tsp Italian seasoning
  • ¼ tsp pepper
  • 9 lasagna whole wheat noodles
  • 15 oz low-fat ricotta cheese
  • 4 oz crumbled blue cheese
  • ½ cup Italian flat leaf parsley, minced
  • 1 egg, lightly beaten
  • 8 oz shredded part-skim (2%) mozzarella cheese
  • 8 oz shredded part-skim (2%) cheddar cheese
Instructions
  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 30-60 seconds or until fragrant. Stir in tomatoes, wing sauce, water, Italian seasoning, and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
  2. Meanwhile, cook noodles according to package directions; drain and keep hot.
  3. In a small bowl, mix the ricotta cheese, blue cheese, parsley, and egg.
  4. Preheat oven to 350 degrees F.
  5. Spread 1 cup sauce into a greased 13x9-inch baking dish. Layer with three noodles, 1 cup sauce, ⅓ ricotta mixture, ⅓ of the mozzarella and ⅓ of the cheddar cheese. Repeat layers twice: noodles, sauce, ricotta, and shredded cheeses.
  6. Cover with foil and bake 20 minutes. Remove foil and bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving.
Notes
Adapted from Taste of Home
Nutrition Information
Serving size: 1 slice (1/12th) Calories: 321 Fat: 17.3 Carbohydrates: 17.8 Sugar: 3.3 Sodium: 1,151 Fiber: 2.9 Protein: 28.3 Cholesterol: 84
Recipe by Prevention RD at https://preventionrd.com/2016/01/buffalo-chicken-lasagna-v-2/