Buffalo Chicken Lasagna

Buffalo Chicken Lasagnan is a Mediterranean recipe that serves 12. One portion of this dish contains around 68g of protein, 24g of fat, and a total of 590 calories. For $3.15 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It works well as a main course. It is brought to you by Add A Pinch. 1972 people were impressed by this recipe. Head to the store and pick up pepper, ricotta cheese, chicken breasts, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. Overall, this recipe earns a super spoonacular score of 92%. Try Buffalo Chicken Lasagna, Buffalo Chicken Lasagna, and Buffalo Chicken Alfredo Lasagna for similar recipes.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 55 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 F. Spray 9x13 baking dish with nonstick cooking spray and set aside.Drizzle oil into a 3-quart Dutch oven over medium heat. Add chicken, onion, and celery and cook until meat is no longer pink and vegetables are fork tender, about 10 minutes. Add garlic and cook for another minute or so until fragrant. Then stir in tomatoes, cup of buffalo sauce, water, salt and pepper. Bring to a boil and reduce the heat to simmer and allow to cook about 5 more minutes.While chicken mixture is cooking, cook lasagna noodles according to package directions and drain.Mix together the ricotta cheese and half of the blue cheese.Layer baking dish with three noodles, of the sauce, of the ricotta mixture, cheddar cheese, of the mozzarella cheese, and of the blue cheese. Repeat layers twice. Sprinkle with remaining mozzarella cheese.Cover with aluminium foil and bake for 20 minutes. Then, uncover and bake 20-25 minutes or until the lasagna is bubbly and cheese is melted. Remove from the oven and sprinkle with remaining blue cheese. Let stand 10 minutes and top with remaining buffalo sauce before serving.

 

Step by step:

1. Preheat oven to 350 F. Spray 9x13 baking dish with nonstick cooking spray and set aside.

2. Drizzle oil into a 3-quart Dutch oven over medium heat.

3. Add chicken, onion, and celery and cook until meat is no longer pink and vegetables are fork tender, about 10 minutes.

4. Add garlic and cook for another minute or so until fragrant. Then stir in tomatoes, cup of buffalo sauce, water, salt and pepper. Bring to a boil and reduce the heat to simmer and allow to cook about 5 more minutes.While chicken mixture is cooking, cook lasagna noodles according to package directions and drain.

5. Mix together the ricotta cheese and half of the blue cheese.Layer baking dish with three noodles, of the sauce, of the ricotta mixture, cheddar cheese, of the mozzarella cheese, and of the blue cheese. Repeat layers twice. Sprinkle with remaining mozzarella cheese.Cover with aluminium foil and bake for 20 minutes. Then, uncover and bake 20-25 minutes or until the lasagna is bubbly and cheese is melted.

6. Remove from the oven and sprinkle with remaining blue cheese.

7. Let stand 10 minutes and top with remaining buffalo sauce before serving.

Nutrition Information:

covered percent of daily need