love Buffalo wings?

If you do, then you’ll adore this Buffalo wing-inspired lasagna. I’ve got a Buffalo Mac and Cheese that I may have to have a class of my students whip up and then post here before the summer is over as well.

Buffalo Chicken Lasagna

1 pound diced meat from a rotisserie chicken
4 cups prepared marinara sauce
2 tablespoons hot sauce (such as Frank’s Red Hot)
2 tablespoons apple cider vinegar
1 1/2 cups water
1 teaspoon garlic powder
1 small onion, peeled and diced
1 red bell pepper; cored, seeded, and diced
6-ounce can mushrooms, drained
1 egg, beaten
15-ounce container of ricotta cheese
12 no-boil lasagna noodles
2 cups shredded mozzarella cheese
3/4 cup crumbled blue cheese

Preheat the oven to 350 degrees.  Lightly grease a lasagna pan.

In a large bowl combine the chicken, marinara sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper, and mushrooms; mix well and set aside. In a medium bowl, mix together the egg and ricotta cheese.

Spread 1 cup of the chicken/marinara mixture in the bottom of the prepared pan. Layer with 4 lasagna noodles (in a 4-pane window pane pattern), then another 1 1/2 cups of the chicken mixture.

Spread half of the ricotta/egg mixture over all the top of the chicken mixture, then top with 1 cup of the mozzarella cheese.

Add another layer of 4 noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture, and remaining mozzarella.

Top with one last layer of 4 noodles and then pour on the remaining chicken mixture.

Cover pan with foil and bake for 55 to 60 minutes.  Remove foil cover, sprinkle with crumbled blue cheese, and bake uncovered for another 10 minutes.

Remove from oven, cover, and let stand at room temperature for 15 to 20 minutes, for lasagna to set-up, up before serving.

Serves 12