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Hot Wing Chicken Lasagna

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes

Ingredients

Scale
  • 4 chicken breast, or 12 chicken tenders
  • 1 tablespoon creole seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon black pepper
  • 1 tablespoon dried oregano, crushed
  • 1 cup mozzarella cheese, grated
  • 1 cup parmigiano reggiano, grated
  • 2 cups jack cheese, grated
  • 1 box Barilla lasagna noodles
  • Extra virgin olive oil

For the red sauce:

  • 14 oz. tomatoes, crushed
  • 1 cup hot sauce
  • 1 small white onion, diced
  • 1 small bell pepper, diced
  • 3 cloves, garlic, minced
  • 1 stalk celery, diced
  • 1/2 bunch of green onions, sliced
  • 1 teaspoon black pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano, crushed
  • 1 tablespoon extra-virgin olive oil

For the white cheese sauce:

  • 1 6oz. container gorgonzola cheese
  • 1 15oz. container part skim ricotta
  • 1/2 cup Ken’s steak house blue cheese dressing
  • 1/2 cup Hidden Valley Ranch Light dressing
  • 1 egg, beaten
  • 1 cup Chobani Greek Yogurt, plain
  • 2 cups jack cheese, grated
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon creole seasonings

Instructions

  1. Preheat oven to 375 degrees.
  2. To prepare chicken, mix seasoning blend and set aside. Bring a large pot of salted water to boil. Boil lasagna noodles for 6 minutes, drain, rinse with warm water, drain again and coat with a little olive oil to prevent the noodles from sticking.
  3. Rinse chicken, pat dry and place on a baking sheet. Add olive oil and seasonings to chicken and mix well. Bake chicken at 375 degrees for 15 minutes. Remove chicken from oven and set aside.

To Prepare the White Sauce:

  1. Prepare white cheese sauce by mixing all ingredients together in a medium bowl and set aside.

To Prepare the Red Sauce:

  1. To prepare red sauce, heat olive oil in a sauce pan over medium heat. Add onions, bell pepper, and celery, saute for about 5 minutes. Add seasonings and garlic and cook 1 minute more.
  2. Add tomatoes. Bring mixture to a boil, reduce heat and simmer for 10 minutes. Puree mixture in a blender, add hot sauce, stir, and set aside.
  3. To assemble lasagna, chop or shred chicken and add to tomato sauce. Mix mozzarella, parmigiano reggiano, and jack cheese together and set aside.
  4. Spray a 13X9 casserole dish with nonstick cooking spray. Spread about 1 cup of tomato/chicken mixture on bottom of casserole dish.
  5. Lay cooked lasagna noodles slightly overlapping. Spread more tomato/chicken mixture, top with a layer of white cheese sauce, sprinkle a little of jack/mozzarella/parmigiano mixture. Top with a another layer of lasagna noodles. Repeat twice.
  6. On top of final layer, spread remaining chicken/tomato sauce mixture, white cream sauce, and remaining grated cheese mixture.
  7. Cover with foil and bake 30 minutes, remove foil and bake 20 minutes more or until cheese is nice and bubbly.
  8. Allow lasagna to cool 10 minutes before cutting.

Nutrition

  • Serving Size: 6-8

Find it online: https://www.creolecontessa.com/2013/08/14/hot-wing-chicken-lasagna/