Buffalo Chicken Lasagna




  1. In a small bowl, toss chicken with buffalo sauce. Set aside to marinate for a few minutes.
  2. Preheat oven to 350F. Grease a 9×13″ baking dish.
  3. In a deep skillet or Dutch oven, heat oil over medium heat. Add onion and celery; cook until browned and soft, about 10 minutes. Add garlic and cook for a another minute until fragrant. Stir in tomato sauce, Italian seasoning, and pepper. Lower heat and simmer 5 minutes; turn off heat.
  4. In another bowl, lightly beat the egg. Stir in ricotta, blue cheese, and parsley.
  5. Spread 1 cup of sauce in the baking dish. Layer with 3 noodles, 1 cup sauce, 1/3 ricotta mix, 1/3 chicken, and 1/3 each of the mozzarella and cheddar. Repeat twice more.
  6. Cover with foil and bake 20 minutes. Remove foil and bake another 25-30 minutes, or until cheese is bubbly. Let stand 10 minutes before garnishing with parsley and serving.