Saturday, April 16, 2011

Buffalo Chicken Lasagna

Here is another Pampered Chef recipe...made in the Deep Covered Baker. If you do not own this item, I highly recommend it! It makes things so quick and in the microwave, too! However, this one is in the oven...and takes a bit longer. :) But, overall, it cooks things very quickly!

1 (29 oz) can tomato sauce

3 cups diced cooked chicken breasts

1 medium onion, chopped

1 medium green bell pepper, diced

3 t Buffalo rub (I don't have the Pampered Chef kind, but found alternative at store)

1 container (15 oz) part-skim ricotta cheese

2 c shredded mozzarella cheese

1 egg

3 garlic cloves, pressed

1/2 t salt

9 uncooked no-boil lasagna noodles

1/2 c crumbled blue cheese (optional)

1. Preheat oven to 350 degrees. Combine tomato sauce, chicken, onion, bell pepper and rub in bowl; mix well. In another bowl, combine ricotta cheese, 1 1/2 c of the mozzarella cheese, egg, pressed garlic and salt; mix well.

2. To assemble lasagna, spread one-third of the chicken mixture over bottom of Deep Covered Baker (or whatever you have). Top with three of the lasagna noodles in a single layer, breaking noodles to fit. Press noodles into chicken mixture. Spread one-third of the ricotta mixture over noodles. Repeat layers two times. Top with remaining mozzarella cheese (or, with a combination of cheddar and monterey jack if your family eats some of your mozzarella cheese).

3. Bake, covered, 45 minutes. Carefully remove lid from baker. Continue to bake lasagna, uncovered, 15-20 minutes or until cheese begins to brown around the edges. Remove baker from oven. Sprinkle blue cheese over lasagna (unless you I did. FWIW, it tasted great w/out it); let stand, covered, 20 minutes before serving.

No comments:

Post a Comment