Today’s recipe is sponsored by my clumsiness. I’m a terribly uncoordinated person. I prematurely turn around corners and frequently catch my little toe on the edge of doorways. I drop things, I spill, I trip over my own feet. I miss my mouth when I drink and often pour beverages down my chin. Motor skills are clearly not my strength.
So, yesterday, it was no big surprise when I knocked an unopened bottle of Frank’s Red Hot Sauce off of my food shelves as I was rummaging for something else. The bottle of tasty hot sauce crashed to the floor. Miraculously, the glass remained intact and most of the sauce remained in the bottle. But, the crash had shattered the cap, rendering it completely unusable.
As I held the now permanently-open bottle of hot sauce in my hands, I quickly reworked my dinner plan. Last night was supposed to be braised short ribs. It would now be something containing Frank’s Red Hot; my favorite sauce for Buffalo chicken wings. I contemplated a Buffalo Chicken Sandwich or Buffalo Chicken Pizza, but I’ve made those recently. We’ve also already made Chicken Wing Dip and I had no interest in frying wings last night. What other variation on Buffalo chicken could I create? That’s when the idea of a Buffalo Chicken Lasagna popped into my head.
I waited to begin drafting this post until after my husband had a chance to taste my new twist on chicken wings and lasagna. He is my reliable, brutally honest, taste tester. He’s got no problem with telling me when a dish is a flop. I appreciate that about him. I held my breath as he brought the fork to his mouth. A moment later, he exclaimed, This is really good! Clearly, even he was surprised my how much he liked the dish.
And so, with hubby’s seal of approval, I present to you, yet another way to satisfy your Buffalo chicken wing cravings…
Buffalo Chicken Lasagna
- 2 boneless, skinless chicken breasts, cooked and chopped
- 1/2 cup celery, chopped
- 1 1/2 cups blue cheese dressing*
- 1/2 cup Frank’s Red Hot Sauce (or other hot sauce)
- 1 cup ricotta cheese
- 1 egg, lightly beaten
- Pinch of salt
- 2 cups mozzarella cheese, shredded
- 1/2 package no-boil lasagna noodles
*I recommend Marie’s Super Bleu Cheese Dressing.
Preheat oven to 375 degrees. Combine blue cheesing dressing and hot sauce in a bowl. Set aside. In another bowl, stir together the ricotta cheese, egg, and pinch of salt. Set aside. Combine the chopped chicken and celery in another bowl. To compose the lasagna, coat the bottom of a small baking dish* with a thin layer of the dressing/hot sauce mixture. Place two lasagna noodles side by side over the sauce. Spread 1/3 of the ricotta/egg mixture over the noodles. Scatter 1/3 of the chicken and celery over the ricotta. Drizzle 1/4 of the blue cheese/hot sauce mixture over the chicken. Sprinkle 1/2 cup of mozzarella cheese over the sauce. Top with 2 more lasagna noodles. Repeat the layering process until you’ve used all of the chicken, celery, and ricotta. Top the final lasagna noodles with the remaining sauce and cheese. Cover the baking dish with foil and bake for 45 minutes. Remove the foil and cook for 10 additional minutes to allow the cheese to brown. (Or stick the uncovered pan under the broiler for a couple minutes. Watch closely to avoid burning.) Cool for 10 minutes before cutting and serving.
*This recipe is perfect for a small (9×7) baking dish. Double the recipe for a 13×9 baking dish.