I sure have missed you and my little food blog. I've been away for practically 8 months, had family living with me and it was hard to try new recipes or experiment in the kitchen, our meals were very basic and filling, just simple things that I cooked over and over again.
You can't really try new recipes when you're cooking for so many people, as it becomes quite expensive, and to be able to make enough for everyone you have to rely on those meals that you know will stretch and yield a lot. Now I'm not saying that I made boring bland food, just that I didn't try anything new.
But, the family is now in their own home, and so it's just me and my little family here, and it's back to trying new things. I have at least 3 new recipes I'm trying this week and will share with you here on the blog, so I do hope that you're still around, if you are won't you leave me just a quick hello in the comments??? Would love to hear from you :)
Alright, on to today's recipe, this one I tried last night and it was a success, huge thumbs up from everyone especially my 10 year old boy who LOVES Buffalo Chicken Wings. It's a little spicy but not much at all, even my 14 year old ate it and she's not a fan of spicy food.
I got this one from one of my Taste of Home cookbooks, don't you just love those?
Buffalo Chicken Lasagna
Source: Taste of Home
Prep: 1 hour 40 min.
Bake: 40 min. + standing
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 can (14-1/2 ounces) diced tomatoes, drained
1 bottle (12 ounces) 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 carton (15 ounces) ricotta cheese
1-3/4 cups (7 ounces) crumbled blue cheese, divided
1/2 cup minced Italian flat leaf parsley
1 egg, lightly beaten
3 cups (12 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded white cheddar cheese
In a Dutch oven, heat oil over medium heat. Add the 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 the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 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. Spread 1-1/2 cups sauce into a greased 13-in. x 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, at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for
10 minutes before serving.
Yield: 12 servings.