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 Tub ricotta cheese
1 3/4 c Crumbled blue cheese;
- divided
1/2 c Minced Italian flat-leaf
- parsley
1 lg Egg; lightly beaten
3 c Shredded mozzarella cheese
2 c Shredded white Cheddar
- cheese

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 @ 350ºF/175ºC.

Spread 1-1/2 cups sauce into a greased 13x9-in. 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, 20-25 minutes. Let stand 10
minutes before serving.

Melissa Millwood, Lyman, South Carolina

Makes: 12 servings

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

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