Side Pannel
Cheesy Buffalo Chicken Lasagna
- Prep Time: 10 minutes
- Cooking Time: 1 hour 5 minutes
- Serves: 12
Cheesy Buffalo Chicken Lasagna
- Recipe Submitted by maryjosh on 08/09/2018
Ingredients List
- 1 package Lasagna Noodles (gluten-free or regular)
- 1 tablespoon Vegetable Oil
- ½ large Yellow Onion , peeled and chopped
- 4 cups Shredded Chicken (great use for rotisserie chicken or homemade shredded chicken)
- 25.5 ounce jar Marinara Tomato Sauce
- 12 ounce bottle Buffalo Wing Sauce (medium heat recommended)
- ½ teaspoon Kosher Salt
- ½ teaspoon ground Black Pepper
- 15 ounce container Ricotta Cheese
- 1 3/4 cup Monterey Jack cheese , grated
- 1 3/4 cup Mild Cheddar cheese , grated
- 2 4- ounce containers Blue Cheese Crumbles
- 1/4 cup hot water
- (Optional) Celery Sticks for side garnish
Directions
Preheat oven to 375 degrees. Combine the grated mild cheddar and Monterey jack cheeses in a mixing bowl; set aside.
In a large skillet heat the oil over high heat and add onions. Cook while stirring until onions are translucent.
Reduce heat to medium-high and add Marinara sauce and buffalo wing sauce. Stir to combine; add the shredded chicken. Bring the mixture to a low boil, reduce heat to low and simmer for 5 minutes to allow the flavors to meld.
Spoon one third of the sauce mixture into the bottom of 13 x 9 x 3 inch baking pan. Spread to evenly cover the bottom of the baking dish.
On top of the sauce, place four uncooked lasagna noodles (there will be space between them). Spread half of the ricotta cheese on the noodles. Sprinkle evenly with 1 cup of the grated cheese, followed by 4-ounces (1 container) of blue cheese crumbles.
Repeat Steps 4 and 5 above.
Place last four noodles on top of layered lasagna and cover with the remaining one third of the sauce. Gently pour the 1/4 cup hot water around the inside edges of the baking dish (between the noodles and inside edge of the baking dish). Note: if the water pools at the top of the lasagna, insert a dining knife or spatula between the edge of the lasagna and pan and pull gently toward the lasagna to open a space for the water to run down the sides of the pan. Smooth lasagna back into place. Cover tightly with two pieces of heavy duty foil. Bake for 50 minutes.
Remove the lasagna from oven and remove the foil. Cover with the remaining grated cheese and place back in the oven, uncovered, to cook an additional 10 minutes.
Remove from oven and allow to sit for 10 minutes before serving.
In a large skillet heat the oil over high heat and add onions. Cook while stirring until onions are translucent.
Reduce heat to medium-high and add Marinara sauce and buffalo wing sauce. Stir to combine; add the shredded chicken. Bring the mixture to a low boil, reduce heat to low and simmer for 5 minutes to allow the flavors to meld.
Spoon one third of the sauce mixture into the bottom of 13 x 9 x 3 inch baking pan. Spread to evenly cover the bottom of the baking dish.
On top of the sauce, place four uncooked lasagna noodles (there will be space between them). Spread half of the ricotta cheese on the noodles. Sprinkle evenly with 1 cup of the grated cheese, followed by 4-ounces (1 container) of blue cheese crumbles.
Repeat Steps 4 and 5 above.
Place last four noodles on top of layered lasagna and cover with the remaining one third of the sauce. Gently pour the 1/4 cup hot water around the inside edges of the baking dish (between the noodles and inside edge of the baking dish). Note: if the water pools at the top of the lasagna, insert a dining knife or spatula between the edge of the lasagna and pan and pull gently toward the lasagna to open a space for the water to run down the sides of the pan. Smooth lasagna back into place. Cover tightly with two pieces of heavy duty foil. Bake for 50 minutes.
Remove the lasagna from oven and remove the foil. Cover with the remaining grated cheese and place back in the oven, uncovered, to cook an additional 10 minutes.
Remove from oven and allow to sit for 10 minutes before serving.
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