Try this Bufffalo Chicken Lasagna recipe, or contribute your own.
Suggest a better description1) In a Dutch oven, heat oil over medium heat. Add the chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2) Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg.
3) Spread 1 1/2 cups sauce into a greased 13 x 9 in. baking dish. Layer with three noodles, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
4) Bake, covered, at 350 degrees for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.
Per Serving: 466 cal, 28g fat(15g sat fat), 124mg chol, 1,680mg sodium, 22g carb, 2g fiber, 33g pro.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 134 | ||
Calories from Fat: 86 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 64.3mg | 20 % | |
Sodium 49.3mg | 2 % | |
Potassium 354.7mg | 9 % | |
Total Carbohydrate 1.7g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.3g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 134
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