Buffalo Chicken Lasagna

Ingredients

• 1 tablespoon canola oil
• 1-1/2 pounds ground chicken
• 1 small onion, chopped
• 1 celery rib, finely chopped
• 1 large carrot, grated
• 2 garlic cloves, minced
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1 bottle (12 ounces) Buffalo wing sauce
• 1/2 cup water
• 1-1/2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 9 lasagna noodles
• 1 carton (15 ounces) ricotta cheese
• 1-3/4 cups (7 ounces) crumbled blue cheese, divided
• 1/2 cup minced Italian flat leaf parsley
• 1 egg, lightly beaten
• 3 cups (12 ounces) shredded part-skim mozzarella cheese
• 2 cups (8 ounces) shredded white cheddar cheese

Directions

1. 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.
2. 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°.
3. Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three 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.
4. Bake, covered, 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving. Yield: 12 servings.