Buffalo Chicken Lasagna
Ingredients
The noodles and sauce
-
10
oz
lasagna noodles
-
2
tbsp
avocado oil
-
2
large
carrots, diced small
-
3
stalks
celery, diced small
-
1
yellow onion
diced small
-
3
cloves
garlic, minced
-
3
cups
cooked chicken, shredded
-
1
cup
buffalo sauce
The cheese mixture
-
15
oz
ricotta cheese
-
½
cup
blue cheese dressing (or ranch)
-
1
large
egg
-
¼
cup
fresh parsley, chopped
-
2
cups
shredded mozzarella cheese, divided
Seasoning
-
to taste
salt
-
to taste
pepper
Instructions
- Cook the noodles according to package instructions, then drain and rinse with cold water.
- Preheat the oven to 350°F and grease a 9x13 casserole dish with nonstick spray.
- In a large sauté pan, heat the avocado oil over high heat. Add the carrots, celery, and onions, cooking until softened, then add garlic for one minute.
- In a large bowl, combine shredded chicken and buffalo sauce, then mix in the sautéed vegetables.
- In another bowl, mix ricotta, blue cheese dressing, egg, parsley, and ¾ cup mozzarella cheese.
- Layer half of the buffalo chicken mixture in the casserole dish, followed by a layer of noodles, half of the ricotta mixture, another layer of noodles, the remaining chicken mixture, more noodles, and then the rest of the ricotta mixture. Top with remaining mozzarella.
- Bake for 40 minutes, then broil for 4-5 minutes to achieve a golden top. Let rest for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
10
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
600mg
Cholesterol
50mg
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