Buffalo Chicken Lasagna-

One of the great things about being a Taste of Home blogger is that I can try recipes created by other bloggers and share them with you. We eat very little red meat at our house. We eat ground chicken a lot and you can’t go wrong with a lasagna and taa daa Buffalo chicken lasagna created by Melissa Millwood, Lyman, South Carolina. Get your fork ready this is so yummy!
If you are one a restricted diet please see ingredient list before you make any recipes from Katherines Corner. Sometimes you just have to leave a good recipe alone. Sorry, I’ll share plenty of recipes with substitutions in the future. Let’s just dive in and enjoy Melissa’s recipe as she created it.

Ingredients
1 tablespoon canola oil
1-1/2 pounds ground chicken
1 small onion, chopped *
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 bottle (12 ounces) Buffalo wing sauce *
1/2 Cup water
1-1/2 teaspoons Italian seasoning *
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
1 carton (15 ounces) ricotta cheese
1-3/4 cups (7 ounces) crumbled blue cheese, divided
1/2 cup minced Italian flat leaf parsley
1 egg, lightly beaten
3 Cups (12 ounces) shredded part-skim mozzarella cheese
2 Cups (8 ounces) shredded white cheddar cheese
Directions
1. 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.
2. 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°.
3. Spread 1-1/2 cups sauce into a greased 13×9-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.
4. Bake, covered, 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving. Yield: 12 servings.

Katie Tid Bits* I know it says 12 servings. But you will see that 4 or 5 of you will get seconds and the poirtion sizes are much bigger too, so you might want to double the batch.( wink)

Will you give Melissa Buffalo Chicken Lasagna a try?

I looks forward to seeing you all at the Thursday Favorite Things blog hop linky party this week.  Maybe you will share one of your chicken or lasagna recipes with us. Did you see the new giveaway?

a Rafflecopter giveaway