Craving comfort food? Try this insanely delicious buffalo chicken lasagna with layers of spicy chicken and three kinds of cheese.
If you like the taste of buffalo wings, you are going to love this fantastic food. It is packed with flavors and extra creamy and cheesy texture.
You Are Going to Love This Recipe
This is a unique recipe for a special buffalo chicken lasagna. What makes this dish perfect is its savory and tangy sauce mixed with heavenly taste of Kalleh Blue cheese.
Once combined with lasagna noodles and a 3-cheese mixture, you have got yourself a meal, suitable for game days and potlucks.
Start by grating the carrot, mincing the small onion, and chopping the celery rib and tomatoes (if not using canned ones).
Heat one tablespoon of canola oil in a Dutch oven. Add in the ground chicken, stir for 2 minutes over medium heat, then stir in the finely grated carrot, minced onion, and chopped celery rib. Give them a thorough mix and cook for 2 minutes more.
Add in the crushed garlic clove and combine with other ingredients. Cook for one more minute, stir in the chopped and drained can of tomatoes and the buffalo wing sauce.
Pour in the water, season with salt, pepper, and Italian seasoning. Frequently stir for one minute, bring the mixture to a boil and put the lid on, and let the filling simmer over low heat for 40 minutes.
Meanwhile, bring 4 cups of water to a boil with 1/2 tablespoon salt. Once boiled, cook the lasagna noodles according to the package directions. Drain and set it aside.
Preheat the oven to 178 ºC (350 ºF).
When the sauce Is bubbly and thickened, remove it from the heat, and set it aside.
In a large bowl, add the ricotta cheese, blue cheese crumbles, chopped parsley leaves, and the beaten egg. Use a spatula and mix the ingredients thoroughly.
Grease a 13×9-inch baking dish with cooking spray, spread 3 tablespoons of the sauce at the bottom, add the first cooked noodles layer, top them with sauce, ricotta cheese mixture, and sprinkle with fresh mozzarella cheese and Kalleh cheddar cheese. Continue layering with the remaining ingredients. The top layer must end with cheese.
Cover the dish with foil and bake this fabulous food for 30 minutes. Uncover and continue baking until the cheese is melted, slightly golden, and bubbly for about 20 minutes. Remove from the heat, let it rest for 10 minutes before serving.
Cut it into squares and serve on your dinner plate sided with a nice green salad, roasted vegetables, and a glass of cold beverage.
If you want to tone down the spice, reduce the buffalo wing sauce to 200 grams or more and replace it with tomato sauce.
Ricotta cheese can be replaced by cottage cheese.
You can use chicken broth instead of water.
Refrigerate the cooked lasagna in an airtight container for up to 3-5 days. For freezing the lasagna, use a freezer-safe container and store it up to 2-3 months top.