Prep Time:
20 mins
Cook Time:
1 hr 5 mins
Additional Time:
20 mins
Total Time:
1 hr 45 mins
Servings:
8
Ingredients
Directions
Place chicken in a single layer in a large pot. Add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink in centers, 15 to 20 minutes. Shred chicken.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper; coat with cooking spray to prevent sticking.
Heat olive oil in a skillet over medium heat. Add celery and onion; cook and stir until just starting to soften, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Combine shredded chicken and onion mixture in a bowl; add about 1/3 wing sauce and blue cheese. Mix well.
Combine ricotta cheese, blue cheese dressing, and remaining 2/3 wing sauce in a separate bowl; season with salt and cayenne pepper. Stir egg into mixture.
Spread a layer of ricotta mixture in bottom of a 9×13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 remaining ricotta mixture over noodle layer; top with 1/3 chicken mixture, and 1/4 mozzarella cheese. Layer 3 lasagna noodles over top. Repeat layering 2 more times ending with a layer of ricotta mixture and mozzarella cheese.
Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool before cutting at least 20 minutes.
Recipe Tips:
You may wish to cover the dish with aluminum foil for the first 30 minutes to prevent excess browning.
The lasagna will taste best after a day in the refrigerator.
Nutrition Facts (per serving)
| 657 | Calories |
| 38g | Fat |
| 38g | Carbs |
| 39g | Protein |
