Easy Weeknight Dinner: Buffalo Chicken Lasagna

September 25, 2014

When you get down to it, lasagna is a casserole.  Thick egg noodles are layered with a meaty tomato sauce, ricotta cheese, and plenty of mozzarella cheese.  Buffalo chicken lasagna is the reinvented American version of this dish.  While the technique stays relatively the same, the flavors are from the other side of the world.  This recipe is made with shredded chicken so it's a great way to use up leftovers or a rotisserie chicken.  Buffalo chicken lasagna is great for dinner but also football watching parties.

Buffalo Chicken Lasagna

1 package lasagna noodles
1 tablespoon vegetable oil
1 small yellow onion, peeled and finely chopped
4 cups shredded chicken  
25.5 ounce jar marinara tomato sauce
12 ounce bottle buffalo wing sauce (whatever heat you desire)
1/2 teaspoon Kosher Salt
1/2 teaspoon freshly ground black pepper
15 ounce container ricotta cheese
1 3/4 cup mozzarella cheese, grated
1 3/4 cup mild cheddar cheese, grated
1 cup blue cheese crumbles
1/4 cup hot water (Optional)
Celery Sticks for s garnish  

Preheat oven to 375 degrees. Combine the grated mild cheddar and mozzarella cheeses in a bowl and set aside. In a large skillet, heat the oil over medium high heat and add onions. Cook while stirring until onions appear translucent and begin to soften. Reduce heat to medium and add Marinara sauce and buffalo wing sauce to the skillet and stir to combine.  Add the shredded chicken to the sauce. Allow mixture to simmer for 5 to 10 minutes.

Spoon one third of the sauce mixture into the bottom large baking pan (the noodles should fit comfortably at the bottom) and evenly coat the bottom.  On top of the sauce, place four uncooked lasagna noodles and spread half of the ricotta cheese on top of them. Sprinkle evenly with 1 cup of the grated cheese and a 1/2 cup of blue cheese crumbles. Repeat this two more times. Once you place the last four noodles on top and cover with the remaining one third of the sauce, cover the dish tightly with foil. Bake for 50 minutes. Remove the lasagna from oven and remove the foil. Top with the remaining grated cheese and place back in the oven, uncovered, to cook an additional 10 minutes. Remove from oven and allow to sit for 10 minutes before serving.

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