Recipe Station

This recipe makes a decent portion of lasagna that feeds approximately 12. To kill two birds with one stone if you find a bag of mixed cheese with mozzarella and white cheddar…grab it! It'll be perfect for this recipe.

Ingredients To Gather

• 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

Step By Step Directions To Follow:

1. In a large pot, heat oil. 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. Cook noodles. 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 cheese is melted.

Finished!

Have You Ever Made This Fantastic Dish Before? If So… Tell Us About It & How It Turned Out; Especially If You Have Ever Used Any Other Ingredients As Substitutes.

Happy Cooking & Enjoy Ya'll!

Article Source: Taste Of Home