Friday, October 11, 2013

Buffalo Chicken Lasagna Rolls

After I saw this recipe I wanted to forget about it because I really try hard not to eat pasta, rice, potatoes, etc.  But I couldn't stop thinking about how delicious it might be.  As it turns out, it's pretty delicious.

Buffalo Chicken Lasagna Rolls
from Baked by Rachel

1/2 lb shredded chicken
2 tbsp olive oil
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 tsp celery seed
1/2 tsp ground black pepper
1/4 tsp salt
1/4 tsp dried basil
1/2 cup buffalo wing sauce, plus more for topping
8 oz ricotta
1 egg
2 tbsp blue cheese dressing
1/4 cup blue cheese crumbles, plus more for topping
1 cup mozzarella cheese
8 lasagna noodles

Cook chicken using desired method, shred and set aside.  In a large skillet over medium heat, add olive oil.  When oil is warm, add onion and celery.  Cook, tossing occasionally, until celery is tender and onions are nearly translucent.  Add shredded chicken, salt, pepper, basil and celery seed.  Toss to combine.  Add buffalo wing sauce and toss to coat all ingredients well.  Continue cooking until chicken is heated through.  Transfer chicken mixture to a clean bowl and set aside.  Preheat oven to 350F.  Cook lasagna noodles according to box directions, drain and lay noodles out on floured surface.  In a medium bowl, combine ricotta, egg, blue cheese dressing and blue cheese crumbles.  Mix well.  Set aside a baking dish sprayed with cooking spray.  Spread a layer of ricotta mixture on each noodle, then spread a layer of chicken.  Slowly roll the noodle up, tucking in any stray pieces that come out.  Place them in the baking dish.  Lightly drizzle additional buffalo sauce over the top of each lasagna roll.  Sprinkle with mozzarella cheese and additional blue cheese crumbles.  Bake for 25-30 minutes or until cheese is completely melted.

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