A bit of a twist on lasagna. Use Buffalo wing sauce and Cajun seasoning with ground chicken for a unique and spicy version.
|1 tbsp||(15 mL) Olive oil|
|1 lb||(454 g) Maple Leaf Prime Naturally® Ground Chicken|
|1||Medium onion, finely chopped|
|2||Stalks celery, finely chopped|
|2||Cloves garlic, minced|
|1 tbsp||(15 mL) Cajun seasoning|
|1||(796 mL) Can diced tomatoes|
|1||(354 mL) Bottle Buffalo wing sauce Pepper|
|1 lb||(450 g) Creamy Ricotta cheese|
|2 cups||(500 mL) Grated White Cheddar cheese, divided|
|2 cups||(500 mL) Grated Mozzarella cheese, divided|
|1/4 cups||(60 mL) Blue cheese or ranch salad dressing|
|2||Green onions, finely sliced|
BRING a large pot of salted water to boil and cook lasagna noodles according to the package directions. Drain well and set aside.
HEAT oil in a large skillet over medium-high. Add chicken and cook, breaking apart with the back of a wooden spoon for 8-10 minutes and no longer pink. Stir in onion, celery, onion and Cajun seasoning. Cook stirring for 2-3 minutes. Pour in diced tomatoes along with juice and buffalo wing sauce. Season with pepper. Simmer for 8-9 minutes on low heat.
MEANWHILE in a medium bowl, combine Ricotta with 1 cup (250 mL) each of White Cheddar and Mozzarella along with salad dressing.
PREHEAT oven to 375°F (190°C). Assemble lasagna in a 9x13” (33 x 23 cm) baking dish by spreading a layer of chicken mixture over the bottom of the pan followed by a layer of 3 noodles. Spread with half the remaining chicken, another layer of 3 noodles. Spread with the cheese mixture and a final layer of noodles. Top with the remaining chicken mixture. Sprinkle with the reserved cheese and cover with aluminum foil. Bake in the preheated oven for 45 minutes. Remove the foil and bake for another 15 minutes. Allow to cool for 10-20 minutes before cutting. Sprinkle with green onions and serve.
Substitute Maple Leaf Prime Naturally® Ground Turkey for chicken.
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