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How To make Buffalo Chicken Lasagna
12 lasagne noodles
uncooked
vegetable oil cooking spray 1 pound skinless boneless chicken breasts :
diced
4 cups low-sodium spaghetti sauce
1 1/2 cups water
2 tablespoons hot sauce -- or more to taste
2 tablespoon vinegar
1 teaspoon garlic salt
1 container part-skim ricotta cheese -- about 15 ounces
1/2 cup egg substitute
3/4 cup crumbled blue cheese
Spray a large skillet with cooking spray; place over medium-high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot sauce, vinegar and garlic salt.
In a small bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9" x 13" baking pan with cooking spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange 4 lasagne noodles over the sauce. Cover with 1 1/2 cups of the sauce. Spread half the ricotta mixture on top. Arrange another 4 lasagna noodles over ricotta, and top with another 1 1/2 cups of sauce. Spread remaining ricotta mixture on top. Arrange final 4 lasagne noodles over ricotta mixture and cover with remaining sauce.
Preheat oven to 350?. Cover lasagne with foil and bake for 1 hour 10 minutes. Uncover lasagne, sprinkle blue cheese on top and bake an additional 5 minutes uncovered. Cover and let stand 15 minutes before serving.
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Buffalo Chicken Lasagna
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Buffalo Chicken Lasagna with a Sword, Chainmail and Mace
This is my favorite recipe to make for a party. It is a delicious treat to be shared amongst friends. It is intentionally made a little on the weaker side in terms of spiciness. Serve with optional hot sauce if you are less of a weenie than I am.
Ingredients:
Chicken:
5 lbs of chicken breast
1 bottle of Frank’s Hot sauce
1 tbsp of white vinegar
4 tbsps of granulated garlic
4 tbsps of onion powder
4 sticks of butter
3 cups flour
4 cups milk
2 lbs of extra sharp cheddar
1 lb of pepperjack
1 lb of low moisture whole milk mozzarella
2 12oz packages of no boil lasagna noodles
Chicken:
Start by pouring the hot sauce over the chicken and add garlic powder, onion powder and 1 stick of butter. Bring to a simmer and cook for 45 minutes. Drain sauce from chicken and set aside. Let the chicken cool for a few minutes before shredding. Add back about 2 cups of sauce and toss with the shredded chicken.
Buffalo Bechamel:
Melt 3 sticks of butter over medium heat. Add 3 cups of flour and whisk vigorously. Slowly stream in 4 cups of milk. Cook for about 10 minutes. Add in the rest of the buffalo sauce from the chicken as well as a pound and a half of cheddar. Stir constantly until thick.
Assembly:
Layer lasagna noodles, sauce chicken and cheddar cheese. Layer until you run out of ingredients. Finish it off with a pound of pepperjack cheese as well as a pound of mozzarella. Cover with aluminum foil and bake at 425°F for 30 minutes. Uncover and bake for another 15 minutes. Let sit for 10 minutes before serving. Go on a run for the following day to help burn off the shame.
Music:
Forest Walk by Alexander Nakarada |
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Attribution 4.0 International (CC BY 4.0)
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Cheesy Buffalo Ranch Chicken Lasagna
12 oz lasagna noodles, cooked to al dente
3 1/2 cups shredded or chopped rotisserie chicken
1 pkg ranch seasoning
24 oz cream cheese, softened
1 cup buffalo sauce, or hot sauce
1/2 cup milk
2 cups cheddar cheese
2 cups mozzarella cheese
1.) In the bowl of a stand mixer, add the cream cheese, ranch, buffalo sauce, milk, & 1 1/2 cups of each cheese. Mix together, just until evenly combined.
2.) Spray a 9x13 baking dish with non stick cooking spray. Spread 1/4 of the cheese mixture evenly out over the bottom of the pan.
3.) Cover with a layer of pasta, overlapping the noodles as necessary to create a smooth, solid layer.
4.) Spread another 1/4 of the cheese mixture evenly out over the pasta. Top with half the chicken. Repeat with another layer of pasta, cheese mixture, and chicken. Top with the remaining noodles. Spread the rest of the cheese mixture evenly out over top.
5.) Sprinkle the remaining cheese evenly out over top. Cover the dish tightly with foil.
6.) Bake at 375 degrees for 45 minutes. Remove the foil. Bake an additional 10 minutes, or until the cheese is hot & bubbly.
7.) Remove the lasagna from the oven. Let rest for 8-10 minutes. Slice and serve, topped with a drizzle of ranch, sliced green onions, and blue cheese crumbles- as desired.