MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Buffalo Chicken Lasagna
 Categories: Poultry, Pasta, Vegetables, Herbs, Cheese
      Yield: 12 Servings

      1 tb Canola oil
  1 1/2 lb Ground chicken
      1 sm Onion; chopped
      1    Celery rib; fine chopped
      1 lg Carrot; grated
      2 cl Garlic; minced
 14 1/2 oz Can diced tomatoes; drained
     12 oz Bottle Buffalo wing sauce
    1/2 c  Water
  1 1/2 ts Italian seasoning
    1/2 ts Salt
    1/4 ts Pepper
      9    Lasagna noodles
     15 oz Ricotta cheese
  1 3/4 c  Blue cheese; crumbled,
           - divided
    1/2 c  Italian flat-leaf parsley;
           - minced
      1 lg Egg; lightly beaten
      3 c  Mozzarella cheese; shredded
      2 c  White Cheddar cheese;
           - shredded

  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. Set oven @ 350°F/175°C.

  Spread 1-1/2 cups sauce into a greased 13x9" baking dish. Layer
  with 3 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 to 25 minutes. Let stand 10 minutes before serving.

  Recipe by Melissa Millwood, Lyman, South Carolina

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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