Ingredients
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1 tablespoon canola oil
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1 1/2 lbs ground chicken or 1 1/2 lbs leftover turkey
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1 small onion, chopped
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2 garlic cloves, minced
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1 (14 1/2 ounce) can diced tomatoes
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12 ounces buffalo wing sauce
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1/2 cup water
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1 1/2 teaspoons italian seasoning
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1/2 teaspoon salt
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1/4 teaspoon pepper
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9 lasagna noodles, oven ready
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15 ounces ricotta cheese
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1 3/4 cups crumbled blue cheese, divided
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1/2 cup fresh minced parsley
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3 cups mozzarella cheese, shredded
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2 cups white cheddar cheese, shredded
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1 egg
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1 large carrot, grated
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1 celery rib, finely, chopped
Instructions
- Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
- Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies).
- Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil then cover and simmer for an hour.
- Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
- Preheat oven to 375 degrees.
- Spread 1.5 cups of sauce in the bottom of a deep 13x9. Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese. Repeat layers twice.
- Bake for 30-40 minutes or until bubbly and cheese has browned. let stand for 10 minutes before serving.