Buffalo Chicken Lasagna (vers. 2.0)

Buffalo Chicken Lasagna (vers. 2.0) might be just the main course you are searching for. One serving contains 316 calories, 28g of protein, and 12g of fat. This recipe serves 12 and costs $1.78 per serving. 33 people have made this recipe and would make it again. It is a budget friendly recipe for fans of Mediterranean food. This recipe from Prevention Rd requires chicken breast, buffalo wing sauce, italian seasoning, and flat leaf parsley. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. With a spoonacular score of 76%, this dish is good. Similar recipes include Buffalo Chicken Lasagna, Buffalo Chicken Lasagna, and Buffalo Chicken Lasagna.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 105 minutes

 

Ingredients:

4 oz crumbled blue cheese

12 oz buffalo wing sauce

1 (14 oz) can diced tomatoes

2 large carrots, grated

2 celery ribs, finely chopped

1 egg, lightly beaten

½ cup Italian flat leaf parsley, minced

2 garlic cloves, minced

1 lb ground chicken breast

1½ tsp Italian seasoning

15 oz low-fat ricotta cheese

1 Tbsp olive oil

1 small onion, diced

8 oz shredded part-skim (2%) cheddar cheese

8 oz shredded part-skim (2%) mozzarella cheese

¼ tsp pepper

½ cup water

9 lasagna whole wheat noodles

Equipment:

dutch oven

bowl

oven

baking pan

aluminum foil

Cooking instruction summary:

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.Meanwhile, cook noodles according to package directions; drain and keep hot.In a small bowl, mix the ricotta cheese, blue cheese, parsley, and egg.Preheat oven to 350 degrees F.Spread 1 cup sauce into a greased 13x9-inch baking dish. Layer with three noodles, 1 cup sauce, ricotta mixture, of the mozzarella and of the cheddar cheese. Repeat layers twice: noodles, sauce, ricotta, and shredded cheeses.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.

 

Step by step:


1. In a Dutch oven, heat oil over medium heat.

2. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender.

3. 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.Meanwhile, cook noodles according to package directions; drain and keep hot.In a small bowl, mix the ricotta cheese, blue cheese, parsley, and egg.Preheat oven to 350 degrees F.

4. Spread 1 cup sauce into a greased 13x9-inch baking dish. Layer with three noodles, 1 cup sauce, ricotta mixture, of the mozzarella and of the cheddar cheese. Repeat layers twice: noodles, sauce, ricotta, and shredded cheeses.Cover with foil and bake 20 minutes.

5. Remove foil and bake 20-25 minutes longer or until bubbly and cheese is melted.

6. Let stand 10 minutes before serving.


Nutrition Information:

Quickview
315k Calories
28g Protein
12g Total Fat
23g Carbs
21% Health Score
Limit These
Calories
315k
16%

Fat
12g
19%

  Saturated Fat
6g
41%

Carbohydrates
23g
8%

  Sugar
3g
3%

Cholesterol
74mg
25%

Sodium
1321mg
57%

Get Enough Of These
Protein
28g
57%

Selenium
41µg
59%

Vitamin A
2679IU
54%

Calcium
515mg
52%

Vitamin K
49µg
47%

Phosphorus
464mg
46%

Manganese
0.78mg
39%

Vitamin B3
5mg
29%

Vitamin B6
0.48mg
24%

Vitamin B2
0.35mg
20%

Zinc
2mg
20%

Magnesium
70mg
18%

Potassium
475mg
14%

Vitamin B12
0.8µg
13%

Vitamin B1
0.19mg
12%

Vitamin B5
1mg
12%

Iron
1mg
11%

Copper
0.21mg
11%

Folate
40µg
10%

Vitamin C
8mg
10%

Vitamin E
0.94mg
6%

Fiber
1g
5%

Vitamin D
0.27µg
2%

covered percent of daily need
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