BUFFALO CHICKEN LASAGNA RECIPE
Provided by Camille
Yield 8-10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cooked chicken, spaghetti sauce, and buffalo sauce; set aside.
- Add olive oil to a large skillet over medium high heat. Once oil is heated, add green peppers, onion, garlic, zucchini, and celery. Saute until vegetables are tender and add to chicken and sauce mixture.
- In another bowl, mix together the ricotta, bleu cheese and parsley.
- Spread about 1 cup of the chicken and sauce mixture into the bottom of a 9x13" baking pan sprayed with non-stick cooking spray. Place three noodles on top. Spread about 2/3 cup of the ricotta cheese mix on top, then 2/3 cup mozzarella cheese, and 2/3 cup cheddar cheese. Repeat layers 2 more times.
- Cover pan with aluminum foil and bake for 20 minutes.
- Remove foil and bake for 15-20 more minutes, or until cheese is melted and bubbly.
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
This dish puts all of the flavors of a delicious platter of Buffalo wings into an easy-to-make, cheesy, lasagna.
Provided by David Rigie
Categories Main Dish Recipes Pasta Chicken
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
- 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.
- Spread a layer of ricotta mixture in the bottom of a 9x13-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.
- Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 38 g, Cholesterol 123.7 mg, Fat 38 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 12.3 g, Sodium 1733.8 mg, Sugar 4.9 g
CHEESY CHICKEN LASAGNA
Cheesy lasagna made using shredded chicken in place of ground beef or sausage.
Provided by Carol Prather
Categories Main Dish Recipes Pasta Chicken
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
- While chicken is boiling, 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 and lay noodles in a single, flat layer on a paper towel to dry.
- Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
- Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
- Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
- Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 36.2 g, Cholesterol 56 mg, Fat 15.6 g, Fiber 4.1 g, Protein 23.7 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 12.4 g
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
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