Buffalo Chicken Lasagna

Lasagna is an easy, filling, universally-loved firehouse meal. I mean really, what's better than lasagna? Lasagna with buffalo sauce and lots of cheese! Yummmmmm... I'm really embracing the idea of taking traditional pasta and mixing it up with totally different flavors. Multiple people emailed me later to ask for the recipe after I served it to the troops. It's cheesy and tangy. Easy as squad meals go too. This recipe's inspiration came from here. I did change it a wee bit though.

-lasagna shells
-2 lbs chicken breast
-1 jar of Frank's Buffalo Sauce
-3 jars of Alfredo sauce
-30oz ricotta cheese
-1 cup of egg substitute
-1 cup of shredded sharp cheddar

Preheat oven to 350*. Do all the prep things: cook chicken and noodles if needed. I poach my chicken. And I used no-cook lasagna, but cooked noodles would be fine. So cook them now. Once the chicken is cooked through, chop it up into bit-sized pieces.

Get two separate bowls. Mix Alfredo sauce and buffalo sauce in one bowl. In the other, mix together ricotta, egg substitute and chicken (chopped into small pieces). Start by spooning a thin layer of sauce across the bottom of a 9x13 pan. Place a layer of noodles, then more sauce, followed by a layer of the ricotta mixture. Continue layers until ending with a layer of sauce. Bake for an hour covered. Sprinkle cheese over the top and cook uncovered for about 15 more minutes.




Then inhale :)