Yields 12 servings

Ingredients

• 1 tbsp. olive oil
• 1 ½ lbs. ground chicken
• ½ cup onion, finely chopped
• ¼ cup celery, finely chopped
• ¼ cup carrot, grated
• 2 ea. garlic cloves, minced
• 14 oz. can diced tomatoes, drained
• 12 oz. bottle Buffalo Wing Sauce
• ½ cup water
• 1 ½ tsp. Italian seasoning
• TT salt & pepper
• 9 ea. lasagna noodles
• 15 oz. tub ricotta cheese
• 1 ¾ cup blue cheese crumbles, divided
• ½ cup flat leaf parsley, chopped
• 1 ea. egg, lightly beaten
• 3 cups Pineland Farms Monterey Jack Cheese, shredded
• 2 cups Pineland Farms Cheddar Cheese, shredded

Note: Pineland Farms Monterey Jack can be substituted for shredded mozzarella, if desired.

Instructions

• In a large Dutch oven, heat olive oil over medium-high heat. Add the chicken, onions, celery, and carrots. Cook and stir until meat is no longer pink and vegetables are tender.
• Add the garlic and continue to cook an additional 2 minutes. Stir in the diced tomatoes, wing sauce, water, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat. Cover and simmer for 30 minutes.
• Meanwhile, cook noodles al dente. In a small mixing bowl, combine the ricotta cheese, ¾ cup blue cheese crumbles, egg, and parsley.
• Spread 1 ½ cups of buffalo chicken mixture (sauce only) into a greased 9″ x 13″ baking dish. Build the lasagna with the following layers:
  • 3 noodles
  • 1 ½ cups buffalo chicken mixture
  • third of the buffalo chicken mixture
  • 1 cup Pineland Farms Monterey Jack Cheese
  • third of the Pineland Farms Cheddar Cheese
  • third of the blue cheese crumbles
• Repeat layers twice more.
• Bake covered at 350ºF for 20 minutes. Uncover and bake an addition 20-25 minutes or until cheese is melted and bubbly. Remove from heat and let sit for 10 minutes before serving.

Recipe by Emily McQuarrie