A play on lasagna substituting Roasted Garlic Flavored Mashed Potatoes for the noodles.
Ingredients
- 1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes
- 1 package dry Ranch dressing mix*
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 1 large carrot, grated
- 2 garlic cloves, minced
- 1 ½ pounds rotisserie chicken, shredded
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 (12 fluid ounce) bottle buffalo wing sauce*
- ½ cup water
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 (15 ounce) container ricotta cheese
- ½ cup Italian flat leaf parsley, minced
- 1 egg, lightly beaten
- 12 ounces part-skim mozzarella cheese, shredded
- 8 ounces white cheddar cheese, cut into thin slices
- 7 ounces crumbled bleu cheese, divided
Directions
Step 1
Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
Step 2
In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
Step 3
Add the shredded chicken.
Step 4
Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.
Step 5
In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
Step 6
Spread 1 1/2 cups sauce into a greased 13×9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
Step 7
Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.
Step 8
Let stand 10 minutes before serving.
Tips
*These ingredients may contain gluten. If you're targeting a gluten-free recipe option, make sure to check the labels.
source by allrecipe
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