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
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 CHEESY CHICKEN LASAGNA
A fabulous lasagna that sounds a little weird at first. Try it, you'll love it. I came up with it by modifying a pasta cookbook recipe to suit my own tastes!
Provided by liloneag
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
- In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
- Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
- Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
- Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
Nutrition Facts : Calories 435 calories, Carbohydrate 40 g, Cholesterol 94.5 mg, Fat 15.4 g, Fiber 4.2 g, Protein 33.3 g, SaturatedFat 7.7 g, Sodium 932.4 mg, Sugar 11.4 g
SKILLET BUFFALO CHICKEN LASAGNA
No need for time-consuming precooking in this one-skillet recipe-the lasagna noodles cook right along with the spicy sauce.
Provided by Cheri Liefeld
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink.
- Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
- Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes.
- Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.
Nutrition Facts : ServingSize 1 Serving
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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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