8 oz Shredded Mozzarella Cheese or Blue Cheese Crumbles
1 Large Egg
1/4 Cup Parsley, chopped, plus more for garnish
1 Tsp Salt
1/2 Tsp Black Pepper
1 Rotisserie Chicken, deboned and shredded
12 oz Buffalo Wing Sauce
3/4 Cup Ranch Dressing
15 oz Can Diced Tomatoes, drained
16 oz Shredded Mozzarella
Directions:
Preheat the oven to 375 degrees F and spray a 9x13 baking dish with cooking spray.
Add the ricotta, 8oz shredded mozzarella or blue cheese, egg, parsley, salt, and pepper to a large mixing bowl and mix until well combined. Set aside.
Add the chicken, buffalo sauce, ranch dressing, and diced tomatoes (drained) to a separate mixing bowl and mix until well combined. Set aside.
Assemble the lasagna. Spoon ¼ of the chicken mixture on the bottom of the baking dish and spread in an even layer. Top with 4 lasagna noodles. Add another ¼ of the chicken mixture on top of the noodles and spread in an even layer. Add 1/3 of the ricotta mixture on top of the chicken and spread in an even layer. Sprinkle with 1/3 of the shredded mozzarella cheese. Repeat these 2 more times for a total of 3 layers: noodles, chicken, ricotta, mozzarella, noodles, chicken, ricotta, and mozzarella. The top should be a later of mozzarella.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes. Remove from the oven and let sit for about 10 minutes before slicing. When ready, garnish with additional chopped parsley, slice, serve, and enjoy!
Any leftovers should be cooled completely and stored in an airtight container in the fridge. Simply reheat in the oven or microwave when ready to eat the leftovers.
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8 oz Shredded Mozzarella Cheese or Blue Cheese Crumbles
1 Large Egg
1/4 Cup Parsley, chopped, plus more for garnish
1 Tsp Salt
1/2 Tsp Black Pepper
1 Rotisserie Chicken, deboned and shredded
12 oz Buffalo Wing Sauce
3/4 Cup Ranch Dressing
15 oz Can Diced Tomatoes, drained
16 oz Shredded Mozzarella
Directions:
Preheat the oven to 375 degrees F and spray a 9x13 baking dish with cooking spray.
Add the ricotta, 8oz shredded mozzarella or blue cheese, egg, parsley, salt, and pepper to a large mixing bowl and mix until well combined. Set aside.
Add the chicken, buffalo sauce, ranch dressing, and diced tomatoes (drained) to a separate mixing bowl and mix until well combined. Set aside.
Assemble the lasagna. Spoon ¼ of the chicken mixture on the bottom of the baking dish and spread in an even layer. Top with 4 lasagna noodles. Add another ¼ of the chicken mixture on top of the noodles and spread in an even layer. Add 1/3 of the ricotta mixture on top of the chicken and spread in an even layer. Sprinkle with 1/3 of the shredded mozzarella cheese. Repeat these 2 more times for a total of 3 layers: noodles, chicken, ricotta, mozzarella, noodles, chicken, ricotta, and mozzarella. The top should be a later of mozzarella.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes. Remove from the oven and let sit for about 10 minutes before slicing. When ready, garnish with additional chopped parsley, slice, serve, and enjoy!
Any leftovers should be cooled completely and stored in an airtight container in the fridge. Simply reheat in the oven or microwave when ready to eat the leftovers.
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