Buffalo Chicken Lasagna

48

A spicy twist on the classic lasagna!

10
1 Tbsp. canola oil
1/5 lbs ground chicken (shredded chicken will work too)
1 small onion, chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, drained
1 bottle (12 oz.) buffalo wing sauce
1/2 cup water
1 1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
9-12 lasagna noodles
1 carton (15 oz.) ricotta cheese (low fat)
1 3/4 cups (7 oz.) crumbled blue cheese (reduced fat), divided
1/2 cup minced Italian flat leaf parsley
1 egg, lightly beaten
3 cups (12 oz.) shredded part skim mozzarella cheese
2 cups (8oz.) shredded white or yellow cheddar cheese
In a Dutch oven, heat oil over medium heat. Add the 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 the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spread 1 1/2 cups sauce into a greased 13x9 in baking dish. Layer with 3-4 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 at 350 degrees F for 20 minutes. Uncover, bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
Nutritions

Calories
748

Sodium
1859mg
77% DV

Fat
43g
67% DV

Protein
48g
96% DV

Carbs
33g
11% DV

Fiber
3g
15% DV