Buffalo Cheesy Chicken Lasagna
1 pound skinless, boneless chicken breast - cooked and diced 4 cups
spaghetti sauce
2 tablespoons hot sauce
2 tablespoons apple cider vinegar
1 1/2 cups water
1 teaspoon garlic powder
1 small onion, chopped
1 small green bell pepper, chopped
1 (6 ounce) can mushrooms, drained
1 egg, beaten
1 (15 ounce) container ricotta cheese
12 uncooked lasagna noodles
2 cups shredded mozzarella cheese
3/4 cup crumbled blue cheese
Preheat oven to 350 degrees. Lightly grease a lasagna pan. In a large
bowl combine the chicken, spaghetti, hot sauce, vinegar, water, garlic
powder, onion, bell pepper and mushrooms; mix well and set aside. In a
medium bowl, mix together the egg beat and ricotta cheese.
Spread 1 cup of the chicken/spaghetti mixture in the bottom of the
prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the
chicken mixture.
Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the
mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken
mixture, remaining ricotta mixture and remaining mozzarella. Top with
one last layer of noodles and remaining chicken mixture.
Cover pan and bake at 350 degrees for 70 minutes. Remove cover, sprinkle
with crumbled blue cheese and bake uncovered for another 5 minutes.
Remove from oven, cover and let stand for about 15 to 20 minutes before
serving.
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