Buffalo Chicken Lasagna: A Wing-Lover's Dream!

Ingredients

• 1.5 pounds bone-in chicken breasts with skin
• 2 cups chicken stock, or as needed
• 1 tablespoon paprika
• 1 teaspoon salt, or more to taste
• 0.5 teaspoon cayenne pepper
• 12 lasagna noodles
• cooking spray
• 1 tablespoon olive oil, or more as needed
• 2 stalks celery, finely chopped
• 0.5 onion, finely chopped
• 0.67 cup buffalo wing sauce
• 0.5 cup crumbled blue cheese
• 1 (16 ounce) container ricotta cheese
• 1 cup blue cheese dressing
• 1 egg egg
• 1 (8 ounce) package shredded mozzarella cheese

Instructions

1. In a large pot, arrange chicken in a single layer. Add enough chicken stock to cover, then season with paprika, 1 teaspoon of salt, and cayenne pepper. Bring to a boil, then reduce heat to medium and simmer for 15-20 minutes, or until chicken is cooked through. Shred the cooked chicken.
2. Boil lasagna noodles in lightly salted water, stirring occasionally, until al dente (about 8 minutes). Drain the noodles and lay them on a sheet of aluminum foil or parchment paper. Spray with cooking spray to prevent sticking.
3. Heat olive oil in a skillet over medium heat. Add celery and onion, cooking until they begin to soften (around 5 minutes).
4. Preheat your oven to 350 degrees F (175 degrees C).
5. In a bowl, combine the shredded chicken and onion mixture. Mix in about 1/3 of the wing sauce and the blue cheese.
6. In a separate bowl, combine ricotta cheese, blue cheese dressing, and the remaining 2/3 of the wing sauce. Season with salt and cayenne pepper, then stir in the egg.
7. Spread a layer of the ricotta mixture in a 9x13-inch baking dish, then top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over the noodles, then top with 1/3 of the chicken mixture and 1/4 of the mozzarella cheese. Layer 3 more lasagna noodles on top and repeat the layering process two more times, finishing with a layer of ricotta mixture and mozzarella cheese.
8. Bake in the preheated oven for about 45 minutes, or until cooked through and the top is lightly browned. Let cool for at least 20 minutes before cutting.

Nutrition

• Calories: 657 kcal
• Fat Content: 38 g
• Fiber Content: 2 g
• Sugar Content: 5 g
• Sodium Content: 1734 mg
• Protein Content: 39 g
• Cholesterol Content: 124 mg
• Carbohydrate Content: 38 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g