Skillet Buffalo Chicken Lasagna Recipe 455 Food

BUFFALO CHICKEN LASAGNA (AKA BUFFALO "DEW-SAGNA")

Steps:

• Preheat the oven to 400 degrees F.
• For the buffalo sauce: In a large mixing bowl, combine the tomato sauce, melted butter, brown sugar, hot sauce, paprika, cayenne and vinegar. Stir to combine and add salt to taste. Set aside while prepping the rest of the ingredients.
• To make the cheese filling: In a large mixing bowl, combine the ricotta, blue cheese crumbles, barbeque rub seasoning, green chile seasoning and eggs. Stir until well blended.
• For the lasagna: Build the layers of the lasagna in a large baking pan approximately 21- by 13-inch. Start with a thin layer of sauce on the bottom of the pan. Cover with a layer of no-boil lasagna. Spoon some of the ricotta cheese mixture onto the noodles and spread it out into an even layer. Layer on the shredded chicken. Repeat layers, starting with the sauce and finish with a covering of the three-cheese mix. You should get two layers. The last or top layer should be a layer of noodles, then sauce and the shredded cheese.
• Bake for 45 minutes to 1 hour. Let rest for 10 minutes. Slice and serve immediately.

SKILLET CHICKEN LASAGNA

Steps:

• Cook the pasta according to the package instructions; drain and set aside.
• Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
• Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

SKILLET LASAGNA

Steps:

• Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
• Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
• Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
• Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.

BUFFALO CHICKEN LASAGNA

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken, onions, carrots and celery; cook 5 min. or until chicken is done and vegetables are tender, stirring frequently. Stir in pasta sauce, 1/2 cup wing sauce, water and vinegar. Bring to boil; cover. Simmer on low heat 30 min.
• Meanwhile cook noodles as directed on package, omitting salt; drain. Combine ricotta, 3/4 cup each shredded cheese and blue cheese, parsley, Italian seasoning, pepper and egg. Heat oven to 350°F.
• Spread 1/3 of the sauce mixture on bottom of 13x9-inch baking dish sprayed with cooking spray. Top with 3 noodles; sprinkle with 1/2 cup each of the remaining shredded cheese and blue cheese. Repeat layers twice; cover.
• Bake 30 min. Uncover; sprinkle with remaining cheeses and drizzle with remaining wing sauce. Bake 15 to 20 min. or until bubbly and heated through. Let stand 10 min. before cutting to serve.

SKILLET LASAGNA

Steps:

• Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
• Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
• Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).
• Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.
• Sprinkle with the basil and serve, passing the extra Parmesan separately.

SKILLET BUFFALO CHICKEN LASAGNA

Steps:

• In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink.
• Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.
• Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes.
• Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.

SKILLET CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil. Cook the noodles, covered, until tender, about 4 to 5 minutes or according to package directions. Drain the noodles and toss with 1 tablespoon oil in a medium bowl.
• Combine the ricotta, parsley, lemon zest and a pinch of salt in a medium bowl.
• Spoon about 2/3 cup marinara in the bottom of a large 13-inch cast-iron skillet. In a single layer, arrange about a third of the cooked lasagna sheets over the sauce. Sprinkle about a third of the chicken over the noodles, followed by five to six dollops of the herbed ricotta mixture and about a third of the mozzarella. Repeat two more times for a total of three layers, or until everything is in the skillet.
• Bake uncovered for 30 minutes. Flip the oven to broil and bake until the cheese is browned and bubbly, about 5 minutes. (Don't walk away! It happens fast.)
• Let the lasagna rest about 10 minutes. Garnish with the Parmesan and parsley leaves.

BUFFALO CHICKEN LASAGNA

Steps:

• Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
• Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies).
• Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil then cover and simmer for an hour.
• Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
• Preheat oven to 375 degrees.
• Spread 1.5 cups of sauce in the bottom of a deep 13x9. Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese. Repeat layers twice.
• Bake for 30-40 minutes or until bubbly and cheese has browned. let stand for 10 minutes before serving.

BUFFALO CHICKEN LASAGNA

Steps:

• Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 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 and spray with cooking spray to prevent sticking.
• Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
• Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
• Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more 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 lasagna at least 20 minutes before cutting.

SKILLET LASAGNA

Steps:

• Skillet Pizza Lasagna: Substitute 2 15 oz cans of pizza sauce for pasta sauce and add 1/2 cup diced pepperoni.
• Cook meat, pepper, onion and garlic over med heat for 10 minutes, stirring occasionally until meat is brown.
• Drain.
• Stir in remaining ingredients except for the cottage cheese.
• Heat to boiling, stirring occasionally.
• Reduce heat; simmer uncovered for 10 to 12 minutes or until pasta is done.
• Stir in cottage cheese.
• Spread shredded cheese over the top and cover until melted.

BEST ONE-SKILLET LASAGNA

Steps:

• Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
• In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
• Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
• Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
• Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
• Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
• Cover and let stand off heat until cheeses melts, 3-5 minutes.
• Sprinkle with basil before serving.

SKILLET BUFFALO CHICKEN LASAGNA RECIPE - (4.5/5)

Steps:

• In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink. 2. Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes. 3. Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes. 4. Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.