Serve this flavorful, one-dish meal with a glass of Zinfandel!

Buffalo Chicken Lasagna

Ingredients

1 tablespoon canola oil
1-1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 — 14-1/2 oz. can diced tomatoes, drained
1 — 12 oz. bottle Buffalo wing sauce
1/2 cup water
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
1 — 15 oz. carton ricotta cheese
1-3/4 cups crumbled blue cheese, divided
1/2 cup minced Italian flat leaf parsley
1 large egg, lightly beaten
3 cups shredded part-skim mozzarella cheese
2 cups shredded white cheddar cheese

Directions

~In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.

~Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.

~Spread 1-1/2 cups sauce into a greased 13×9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.

~Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20 to 25 minutes.

~Let stand 10 minutes before serving.

~Makes 12 servings.