Ingredients
1 tablespoon canola oil1-1/2 pounds ground chicken1 small onion, chopped1 celery rib, finely chopped1 large carrot, grated2 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, drained1 bottle (12 ounces) Buffalo wing sauce1/2 cup water1-1/2 teaspoons Italian seasoning1/2 teaspoon salt1/4 teaspoon pepper9 lasagna noodles1 carton (15 ounces) ricotta cheese1-3/4 cups crumbled blue cheese, divided1/2 cup minced Italian flat-leaf parsley1 large egg, lightly beaten3 cups shredded part-skim mozzarella cheese2 cups shredded white cheddar cheese
Preparation
In a Dutch oven, heat oil over medium heat. Add 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 tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 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. Preheat oven to 350°.
Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with 3 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, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.
