Wednesday, July 13, 2011

Buffalo Chicken Lasagna

Ok - for those of you who are purists, just keep an open mind.  A few months ago, Erin H., our friend and avid blog follower, forwarded me this recipe.  We were honest and said we wanted to try it first before we shared it with the world (or at least our little food-following world).  Chris and I were skeptical, but we stuck to our foodie guns and made it for dinner this past Monday night.  We were pleasantly surprised!

It has less of a buffalo taste than I expected, but we cooked the chicken fully and then added the sauce - next time we'll add half of the buffalo sauce to the chicken while it's cooking.  Also, I didn't read the recipe before I decided to make it, so I have some other ideas to pump up that buffalo flavor.

12 Lasagna Noodles (whole wheat if you're trying to get some healthy whole grains in your diet)
1 lb chicken (we used ground chicken in this meal but I feel like roasted, shredded chicken would be awesome!)
3 Cups of your favorite pasta sauce
1 cup of buffalo wing sauce
1.5 cups of water
1 container of ricotta cheese (fat content selected to your preferences)
2 eggs
9 pepper jack cheese slices

Preheat the oven to 350.  Cook the chicken until it's almost done, then stir in the sauces and water.  (Note - as I stated above, you can add 1/2 the buffalo sauce to the chicken immediately while it cooks, then add the other sauces)
In a separate small bowl, combine ricotta cheese and eggs.
Spray a 9x13 pan with nonstick spray.
Spread 1 cup of sauce into the pan.
Arrange 4 noodles into the pan.
Spread another layer of sauce.
Add a layer of the cheese mixture.
Alternate sauce, noodles, sauce, cheese until you have a delicious looking lasagna and bake for 70 minutes.

Place the pepper jack cheese slices on top and bake for another 15 minutes or until browned and bubbly.  It will be super hot!! Let it cool off.

Anyway, some other suggestions are to throw a little blue cheese into the ricotta/egg mixture.  You can use a bunch of different types of cheeses on top of the lasagna in place of the pepper jack.  (I personally think mozzarella would be awesome) This makes a big tray of lasagna, so I suggest having a number of people to feed or Erin says that it freezes well. Thanks, Erin!!!!!

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