Sunday, May 6, 2012

Buffalo Chicken Lasagna

I've been making up crazy recipes lately.

I'm kinda liking it.

I made this buffalo chicken lasagna and loved it...s'mores oatmeal, fluffernutter oatmeal, reuben quesedillas, turkey sausage panakes...I must have gotten some kind of creative bug.

Buffalo chicken anything seems to be huge right now. I'm loving it because I have always been a huge fan of buffalo chicken. I can't open a bag of buffalo chicken pretzel crips without devouring the whole bag. Whoops.

I don't know about this though. A buffalo chicken milkshake?! I like weird things but this may be a little too weird. Has anyone tried it? You are a brave soul if you have.

Buffalo Chicken Lasagna
Dame Good


9 whole-wheat lasagna noodles (about 3/4 pound)
2 teaspoons olive oil
1 small onion, chopped
1 clove garlic, minced
2 lbs chicken breast, cooked and shredded
1/2 teaspoon salt
2 cups buffalo sauce (get the mildest version)
2 cups fat-free ranch, or blue cheese dressing
1/2 cup fat-free greek yogurt
1 (15-ounce) container part-skim ricotta cheese
8 ounces reduced-fat crumbled blue cheese
1 egg, lightly beaten
1 1/2 cups celery, chopped fine
Freshly ground black pepper
1/2 cup reduced-fat grated Parmesan
1 1/2 cups shredded part-skim mozzarella cheese
1 cup scallions, chopped


Preheat the oven to 375 degrees F.

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.

In a separate bowl, combine the buffalo sauce, ranch and greek yogurt. Mix well.

Heat the oil in a large saute pan over medium-high heat. Add the onion and celery and cook, stirring occasionally, about 5 minutes. Add garlic. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the buffalo and ranch sauce and simmer for 2 minutes. Add shredded chicken.

In a medium bowl combine the ricotta cheese, blue cheese crumbles, egg, the rest of the salt and pepper.

Spread 1 cup of buffalo ranch sauce on the bottom of a 9 by 12-inch baking dish. Layer 3 noodles on top of the sauce and spread half of the ricotta mixture. Spread half a cup of buffalo ranch chicken on that. Repeat a second layer again with 3 noodles, the other half of ricotta and half a cup of sauce. Layer the final 3 noodles on top of that. Spread the remaining 1/2 cups of sauce over the lasagna rolls. Top with the cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Top with scallions.

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