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:
covered percent of daily need
