Today, I had a food identity crisis: I was going to make lasagna but then I got an intense craving for buffalo wings. What’s a girl to do?
In the form of this buffalo chicken lasagna which, oh baby, is the best of both comfort food worlds (cue Hannah Montana “Best of Both Worlds.”) The buffalo flavour comes from buffalo sauce, ground chicken and blue cheese. Not actual chicken wings, that would be dangerous to eat. Those are just about the only ingredients that stray from the norm of lasagna making. The buffalo sauce plays so nicely with the meat sauce, giving you delicious spicy flavour in every cheesy, carby bite. If you’re not a blue cheese fan, feel free to omit it from the recipe. But this girl lives for blue cheese! I added some to the ricotta filling and sprinkled some extra on top. The cheesier the better, right?!
Buffalo chicken lasagna
1 tbsp. extra virgin olive oil
1 lb. of extra lean ground chicken
1/2 an onion, finely chopped
1 celery rib, finely chopped
2 cloves of garlic, minced
1 can of diced tomatoes, drained
1 bottle (350 mL) of Buffalo wing sauce (I used Frank’s)
1/2 cup of filtered water
1 1/2 tsp of Italian seasoning
salt and pepper
9 whole wheat lasagna noodles
1 carton (445 grams) of ricotta cheese
2 cups of crumbled blue cheese
1 egg, beaten
3 cups of mozzarella cheese, shredded
In a large sauce pan, heat oil over medium-high heat. Cook chicken until no longer pink. Add vegetables and cook until translucent (about 2-3 minutes.) Add diced tomatoes, spices and wing sauce. Bring to a boil then reduce heat. Cover and let simmer for 45 minutes.
While the sauce is cooking, boil lasagna noodles according to package directions. In a small bowl, combine ricotta cheese, 1 cup of the shredded mozzarella cheese, egg and 1 1/2 cups of the blue cheese. Whisk until combined.
Preheat the oven to 350 degrees Fahrenheit. Spread 1 1/2 cups of the sauce onto the bottom of a greased 13×9″ baking dish. Layer with three lasagna noodles, 1 1/2 cups of sauce and 2/3 cup of cheese mixture. Repeat layers twice more. Top with two cups of shredded mozzarella and sprinkle with remaining blue cheese.
Cover and bake for 20 minutes. Bake uncovered for another 20-25 minutes until cheese is bubbly. Let stand for 10 minutes before cutting and serving. Makes 12 servings.
Nom nom nom nom nom.
What are your favourite comfort foods to mix?