This dish puts all of the flavors of a delicious platter of Buffalo wings into an easy-to-make, cheesy, lasagna.
Ingredients
- 1 ½ pounds bone-in chicken breasts with skin
- 2 cups chicken stock, or as needed
- 1 tablespoon paprika
- 1 teaspoon salt, or more to taste
- ½ teaspoon cayenne pepper
- 12 lasagna noodles
- cooking spray
- 1 tablespoon olive oil, or more as needed
- 2 stalks celery, finely chopped
- ½ onion, finely chopped
- 2/3 cup buffalo wing sauce
- ½ cup crumbled blue cheese
- 1 (16 ounce) container ricotta cheese
- 1 cup blue cheese dressing
- 1 egg
- 1 (8 ounce) package shredded mozzarella cheese
Directions
Step 1
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.
Step 2
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.
Step 3
Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
Step 4
Preheat oven to 350 degrees F (175 degrees C).
Step 5
Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
Step 6
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.
Step 7
Spread a layer of ricotta mixture in the bottom of a 9×13-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.
Step 8
Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.
Cook’s Notes:
You may wish to cover the dish with aluminum foil for the first 30 minutes to prevent excess browning.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 657 | |
% Daily Value * | |
Total Fat38g | 49% |
Saturated Fat12g | 62% |
Cholesterol124mg | 41% |
Sodium1734mg | 75% |
Total Carbohydrate38g | 14% |
Dietary Fiber2g | 7% |
Total Sugars5g | |
Protein39g | |
Vitamin C2mg | 11% |
Calcium447mg | 34% |
Iron2mg | 13% |
Potassium403mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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