BUFFALO CHICKEN LASAGNA
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
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 12 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 466 calories, Fat 28g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1680mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.
BUFFALO CHICKEN LASAGNA (AKA BUFFALO "DEW-SAGNA")
Steps:
- Preheat the oven to 400 degrees F.
- For the buffalo sauce: In a large mixing bowl, combine the tomato sauce, melted butter, brown sugar, hot sauce, paprika, cayenne and vinegar. Stir to combine and add salt to taste. Set aside while prepping the rest of the ingredients.
- To make the cheese filling: In a large mixing bowl, combine the ricotta, blue cheese crumbles, barbeque rub seasoning, green chile seasoning and eggs. Stir until well blended.
- For the lasagna: Build the layers of the lasagna in a large baking pan approximately 21- by 13-inch. Start with a thin layer of sauce on the bottom of the pan. Cover with a layer of no-boil lasagna. Spoon some of the ricotta cheese mixture onto the noodles and spread it out into an even layer. Layer on the shredded chicken. Repeat layers, starting with the sauce and finish with a covering of the three-cheese mix. You should get two layers. The last or top layer should be a layer of noodles, then sauce and the shredded cheese.
- Bake for 45 minutes to 1 hour. Let rest for 10 minutes. Slice and serve immediately.
BUFFALO CHICKEN LASAGNA
Grand Prize Winner from Taste of Home's Ultimate Potluck Recipe Contest (by Melissa Millwood). Made this for dinner last night and was skeptical, but it was delicious. A little spicy for kids (used Frank's Red Hot) but very well received by the adults. Didn't have any ground chicken so used shredded leftover turkey breast and would do so again! Also used 28 ounce can of ground tomatoes instead of 14 ounce diced and would do so again! Might yet experiment with cream cheese. Had neither fresh parsley nor Italian seasoning on hand and enjoyed it without.
Provided by hollyberry
Categories One Dish Meal
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
- Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies).
- Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil then cover and simmer for an hour.
- Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
- Preheat oven to 375 degrees.
- Spread 1.5 cups of sauce in the bottom of a deep 13x9. Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese. Repeat layers twice.
- Bake for 30-40 minutes or until bubbly and cheese has browned. let stand for 10 minutes before serving.
SLOW-COOKER BUFFALO CHICKEN LASAGNA
When I make this tasty chicken lasagna at home, I use a whole bottle of Buffalo wing sauce because my family likes it nice and spicy. Increase the pasta sauce and use less wing sauce if you prefer. -Heidi Pepin, Sykesville, Maryland
Provided by Taste of Home
Categories Dinner
Time 4h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook chicken in oil over medium heat until no longer pink; drain. Stir in wing sauce and spaghetti sauce. In a small bowl, mix ricotta and mozzarella cheeses., Spread 1 cup sauce onto the bottom of an oval 6-qt. slow cooker. Layer with three noodles (breaking noodles to fit), 1 cup sauce, a third of the peppers and a third of the cheese mixture. Repeat layers twice. Top with remaining sauce; sprinkle with blue cheese., Cover and cook on low for 4-5 hours or until noodles are tender. Let stand 15 minutes before serving. Top with celery and additional blue cheese if desired.
Nutrition Facts : Calories 445 calories, Fat 23g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 1996mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 33g protein.
BUFFALO CHICKEN LASAGNA RECIPE
Provided by Camille
Yield 8-10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cooked chicken, spaghetti sauce, and buffalo sauce; set aside.
- Add olive oil to a large skillet over medium high heat. Once oil is heated, add green peppers, onion, garlic, zucchini, and celery. Saute until vegetables are tender and add to chicken and sauce mixture.
- In another bowl, mix together the ricotta, bleu cheese and parsley.
- Spread about 1 cup of the chicken and sauce mixture into the bottom of a 9x13" baking pan sprayed with non-stick cooking spray. Place three noodles on top. Spread about 2/3 cup of the ricotta cheese mix on top, then 2/3 cup mozzarella cheese, and 2/3 cup cheddar cheese. Repeat layers 2 more times.
- Cover pan with aluminum foil and bake for 20 minutes.
- Remove foil and bake for 15-20 more minutes, or until cheese is melted and bubbly.
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BUFFALO CHICKEN LASAGNA - THE STAY AT HOME CHEF
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4.9/5 (7)Category Main DishCuisine AmericanTotal Time 1 hr 35 mins
- Heat olive oil in a large skillet over medium-high heat. Add in ground chicken, onion, and celery and cook 7 to 10 minutes, until chicken is cooked through and vegetables are tender. Stir in buffalo hot sauce, diced tomatoes and season with salt and pepper, to taste. Bring to a simmer and reduce to medium low. Let simmer until ready to assemble lasagna.
- Melt the butter in a medium saucepan over low heat. Whisk in flour thoroughly to form a paste. Increase heat to medium high. Whisk in the milk. Continue whisking and bring to a simmer. As the mixture gets hotter, it will thicken. Once thick, remove from heat and season with salt and pepper, to taste.
- Place a couple spoonfuls of the bechamel sauce onto the bottom of a lightly greased 9x13 pan. Preheat oven to 375 degrees.
- To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the white sauce. Top with 1/4 of mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and sprinkle with blue cheese. Cover loosely with aluminum foil.
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