Buffalo Chicken Lasagna
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Serves/Makes: 6
Ready in: 1-2 hrs
- 12 pieces lasagna noodles
- non-stick cooking spray
- 1 pound chicken breasts, skinned, boned, diced
- 4 cups spaghetti sauce
- 1 1/2 cup water
- 3 tablespoons hot sauce
- 2 tablespoons vinegar
- 1 teaspoon garlic salt
- 15 ounces ricotta cheese
- 1 egg, beaten
- 3/4 cup crumbled blue cheese
Spray a large skillet with cooking spray; place over medium high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt. In a small bowl, combine ricotta cheese and egg. Set aside. Spray a 9 x 13 baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 pieces of lasagna, 3 lengthwise, 1 widthwise, over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 pieces of lasagna over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 pieces of lasagna over ricotta mixture and cover with remaining sauce. Preheat oven to 350 degrees F. Cover lasagna with foil and bake for 1 hour 10 minutes. Uncover lasagna, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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