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Chef Jeff’s Buffalo Chicken Lasagna
- Lasagna pasta, par-cooked (3 layers) 1 pound
- Oil, canola or other ¼ Cup
- Onions, diced 1 Cup
- Celery, diced 1 Cup
- Garlic, minced 2 Tablespoons
- Flour, all-purpose ½ Cup
- Water 3 Cups
- Chicken base 3 Tablespoons
- Hot sauce, as prepared 1½ Cups
- Ricotta cheese 8 ounces
- Cottage cheese 8 ounces
- Mozzarella cheese 8 ounces
- Green onions, diced ½ Cup
- Eggs, large 2 each
- Ranch dressing mix (powder) 1 ounce (1 packet)
- Chicken, cooked, shredded 1 pound
- Cheddar cheese, shredded 8 ounces
- Pepperjack cheese, shredded 8 ounces
1. Prepare the sauce by sweating the onions, celery and garlic in the oil. Add the flour to make a roux. Add the water, chicken base and hot sauce and bring to a simmer. The flavor and thickness may need adjustment.
2. Prepare the cheese layer by folding together the ricotta, cottage and mozzarella cheeses with the green onions, eggs and ranch dressing mix.
3. Preheat the oven or grill to 350° F.
4. To assemble the lasagna, place a small amount of sauce on the bottom with a layer (1/3) of pasta. Add the cheese layer followed by another layer (1/3) of pasta. Add the chicken, cheddar cheese and half of the remaining sauce for the next layer. Add the final layer of pasta (1/3) covered by the remaining sauce and finally the pepperjack cheese.
5. Bake the lasagna for about 90 minutes until at least 165° F inside.
6. Allow the lasagna to rest at least 15-30 minutes before serving.
