Buffalo Chicken Lasagna Roll Ups Recipe 435

Steps:

• Pre-Heat oven to 375. Add lasagna to a large pot of boiling water. Cook just shy of al dente. Drain and set aside. In a large sauce pan over medium heat add in the cream cheese, blue cheese crumbles, and milk. Whisk until smooth. Sprinkle in the garlic and onion powder. In a large bowl, combine the shredded chicken, half of the shredded cheese and buffalo sauce. Stir and set aside. To assemble, put a spoonful of the sauce on each piece of lasagna. Next, spread the chicken and buffalo sauce mixture evenly on top of the sauce and roll up. Put some of the sauce on the bottom of a casserole dish. Place each lasagna roll up onto the sauce. Pour the remaining sauce on the lasagna roll ups. Sprinkle with remaining shredded cheese and extra buffalo sauce. Top with blue cheese crumbles. Bake for 20-25 minutes. Let stand about 5 minutes before serving. Enjoy!

Steps:

• Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
• Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
• Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
• Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
• Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.

Steps:

• 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., 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°., Spread 1-1/2 cups sauce into a greased 13x9-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., Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions., Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside., In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken., Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese., Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.