Buffalo Chicken Lasagna

Buffalo Chicken Lasagna 

Great spicy dish if you want to try a non-traditional lasagna dish! Best way is to soak the noodles in water, just easier than boiling them.

Ingredients

2 large chicken breasts 

1 box of lasagna noodles (1 pound)

1 tablespoon butter

1 small onion, chopped

2 celery sticks, chopped

1 tablespoon garlic, minced

1 can of diced tomatoes, drained (14 ounce)

2 cups buffalo sauce

1 carton of ricotta cheese (15 ounce)

1 1/2 teaspoons Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1 large egg, lightly beaten

3 cups shredded mozzarella cheese

2 cups shredded pepper jack cheese

1 3/4 cups crumbled blue cheese

Instructions 

1. Fill a 13 x 9 baking dish with water and soak the lasagna noodles for 2 hours.

2. Boil chicken for 20 minutes until completely cooked! This will add moisture and easier to shred.

3. Drain chicken and rinse under cold water, just enough to slightly cool it down, then shred with your hands or a power mixer on low in a large bowl.

4. Add the buffalo sauce to the shredded chicken, mix well and set aside. This will let the sauce soak in! 

5. Heat a skillet to medium high, put butter, onions, celery and cook for 4 minutes then set aside.

6. In a another bowl, mix the ricotta, egg, salt, pepper, italian seasoning, mix well and set aside. 

7. Preheat oven to 350 degrees.

8. Pour the tomatoes in with the onions and celery and mix.

9. Either get another 13 x 9 baking dish, or pour the water out and put your noodles on counter with towels. 

10. With a empty 13 x 9 baking dish, spread a thin layer of the chicken mixture on the bottom.

12. Put a layer of lasagna noodles over the chicken, then some spread the ricotta, then the some of all the cheeses. You want to get 3 layers of noodles.

13. For rest of the layers use some the chicken mixture, some of all the cheeses and some of the onion, celery tomato mixture. It is fine if all the layers are not exactly the same.

13. Lightly cover with tinfoil, so the top is not touching the cheese and bake for 20 minutes.

14. Remove cover and bake for another 25 minutes. 

15. Let stand for 10 minutes and serve.  

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