Buffalo Chicken Lasagna takes all the flavors you love from buffalo chicken wings and turns it into an amazingly delicious lasagna.
2 tablespoons extra virgin olive oil
2 pounds ground chicken
1 white onion diced
3 stalks celery sliced
15 ounce can diced tomatoes
1/4 cup Buffalo Hot Wing Sauce
1/3 cup salted butter
1/3 cup flour
1/4 tsp salt
3 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound lasagna pasta sheets
3 cups mozzarella cheese shredded
1/2 cup blue cheese crumbled
Heat olive oil in a large skillet over medium-high heat. Add in ground chicken, onion, and celery and cook 7 to 10 minutes, until chicken is cooked through and vegetables are tender. Stir in buffalo hot sauce, diced tomatoes and season with salt and pepper, to taste. Bring to a simmer and reduce to medium low. Let simmer until ready to assemble lasagna.
Melt the butter in a medium saucepan over low heat. Whisk in flour thoroughly to form a paste. Increase heat to medium high. Whisk in the milk. Continue whisking and bring to a simmer. As the mixture gets hotter, it will thicken. Once thick, remove from heat and season with salt and pepper, to taste.
Place a couple spoonfuls of the bechamel sauce onto the bottom of a lightly greased 9×13 pan. Preheat oven to 375 degrees.
To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the white sauce. Top with 1/4 of mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and sprinkle with blue cheese. Cover loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.