Buffalo Chicken Lasagna

54

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

Just like your favorite decadent spinach and artichoke dip, this cheesy Spinach Artichoke Chicken Casserole is rich, creamy, and full of garlicky flavor! With three different types of cheese, pasta, chicken, artichoke hearts, fresh spinach, Alfredo sauce, and a buttery Parmesan breadcrumb topping, this dish is an easy dinner that tastes like a special restaurant meal. Serve the casserole with a simple green salad and a side of garlic bread for the ultimate family supper!

4 oz dry penne pasta
15 oz jar Alfredo sauce
8 oz cream cheese
2 t minced garlic
2 T red wine vinegar
1 t grated lemon zest ( plus 1 T lemon juice )
1/4 t ground black pepper
2 c cooked shredded chicken
2 cans quartered artichoke hearts ( 14 ounces each )
2 c fresh baby spinach
1/2 c shredded mozzarella cheese
1/3 c Italian seasoned panko breadcrumbs
1 ounce grated Parmesan cheese
1 T salted butter
6
  • Preheat oven to 400°F. Grease a 2-quart baking dish (such as 11 x 7-inch or deep 8-inch or 9-inch square); set aside.
  • Cook the pasta in a large pot of salted boiling water, according to...
    See the full directions on my site
Nutritions

Calories
807

Sodium
843mg
35% DV

Fat
44g
67% DV

Protein
53g
107% DV

Carbs
43g
14% DV

Fiber
17g
70% DV