Buffalo Chicken Lasagne

Buffalo Chicken Lasagne
Yields 12
A delicious mix of spice, Chicken and Cheese. What are you waiting for?
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
613 calories
23 g
177 g
39 g
48 g
21 g
247 g
730 g
4 g
0 g
15 g
Nutrition Facts
Serving Size
247g
Yields
12
Amount Per Serving
Calories 613
Calories from Fat 344
% Daily Value *
Total Fat 39g
61%
Saturated Fat 21g
107%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 177mg
59%
Sodium 730mg
30%
Total Carbohydrates 23g
8%
Dietary Fiber 8g
33%
Sugars 4g
Protein 48g
Vitamin A
262%
Vitamin C
45%
Calcium
54%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 2 pounds chicken breasts
  2. Salt and ground black pepper
  3. 15 ounces ricotta cheese
  4. 2 cups (8 ounces) crumbled blue cheese
  5. 1 cup chopped celery
  6. ½ cup minced Italian parsley
  7. 1 egg, lightly beaten
  8. 1 (12-ounce) bottle cayenne pepper sauce (like Frank's Redhot Wings Hot Buffalo)
  9. 4 ounces unsalted butter, melted
  10. lasagna sheets
  11. 3 cups shredded mozzarella cheese
  12. 2 cups shredded cheddar cheese
  13. Chopped spring onions, for garnish
Instructions
  1. Preheat oven to 400°F. Season chicken breasts with salt and pepper; place them in an even layer on a greased baking sheet. Bake for 30-40 minutes, until completely opaque all the way through and registers 165°F on an instant-read thermometer.
  2. In a mixing bowl, mix ricotta cheese, blue cheese, celery, parsley, and egg, set aside.
  3. Cook noodles according to package directions; drain and drizzle with olive oil to prevent sticking.
  4. Let chicken cool slightly before shredding it. Reduce oven temperature to 350°F.
  5. Combine hot sauce with butter and mix with chicken.
  6. Spread a little of the chicken mixture on the bottom of a greased 13x9-inch casserole dish. Spread 4 noodles in an even layer over that, followed by a third of the ricotta mixture, then 1 cup mozzarella cheese, and ⅔ cup Cheddar cheese. Repeat layers twice.
  7. Cover with foil and bake for 20 minutes. Uncover; bake 25 minutes longer or until cheese is bubbly. Let cool for 10-15 minutes before slicing and serving with scallions.
Notes
  1. Lifted from an American recipe so be careful with the numbers
beta
calories
613
fat
39g
protein
48g
carbs
23g
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Simon Rochester http://www.simonrochester.co.uk/