BUFFALO CHICKEN LASAGNA

BUFFALO CHICKEN LASAGNA
Barilla ready to bake lasagna noodles
1 tablespoon avocado oil
3/4 pound ground chicken
1 bunch green onions, sliced
1 clove garlic, minced
1 small carrot, grated
1 small stalk celery, diced
1 can ROTEL original tomatoes, drained VERY WELL
2 tablespoons chicken broth
3/4 cup Frank’s original Hot Sauce
8 ounces ricotta cheese
FRESH ground salt and pepper, to taste
1/4 cup chopped flat leaf parsley
3/4 cup bleu cheese crumbles
3/4 cup grated jack cheese
1/4 cup grated cheddar cheese
1 1/2 cups grated mozzarella cheese
1 small egg, beaten

• Preheat oven to 350°.
• Spray a 9×9 deep baking dish with non-stick spray.
• In a large skillet heat avocado oil over medium high heat.
• Add chicken, onion, carrot and celery, stirring until chicken is cooked through and vegetables are soft.
• Add garlic and cook a minute more until fragrant.
• Stir in tomatoes, hot sauce, chicken broth, salt and pepper.
• Reduce heat to low simmer, cover and cook 45 minutes.

• In a mixing bowl stir together the ricotta cheese and egg until smooth and well blended.
• Add parsley and bleu cheese mixing until well blended.

• Toss together the jack, cheddar and mozzarella cheeses.

ASSEMBLY

• Add 1/3 of chicken mixture to baking dish.
• Top with a layer of lasagna noodles.
• Add a thin layer of chicken mixture.
• Top with a layer of the ricotta mixture.
• Top with a layer of the cheeses.
• Repeat layers 2 more times.
• Cover and bake 20 minutes.
• Uncover, bake another 20-25 minutes until bubbly and cheese is golden.
• Let stand 10 minutes before serving.