Ingredients
- 10 oz lasagna noodles *see notes
- 2 tbsp avocado oil
- 2 large carrots, diced small
- 3 celery stalks, diced small
- 1 yellow onion, diced small
- 3 cloves garlic, minced
- 3 heaping cups cooked chicken, shredded
- 1 cup buffalo sauce
- 15 oz ricotta cheese
- 1/2 cup blue cheese dressing (or ranch)
- 1 egg
- 1/4 cup fresh parsley, chopped
- 2 cups shredded mozzarella cheese, divided
Instructions
- Cook noodles according to package, drain and rinse with cold water.
- Preheat oven to 350 and grease a 9×13 casserole dish with nonstick spray.
- In a large saute pan or dutch oven, heat oil over high heat. Once hot, add carrots, celery, and onions and cook for 6-7 minutes or until softened. Add garlic for one minute.
- In a large bowl, mix together shredded chicken and buffalo sauce. Add in carrots, celery, onion, and garlic into chicken mixture. Stir until combined.
- In smaller bowl, mix together ricotta, blue cheese, egg and parsley. Add in 3/4 cup mozzarella cheese. Stir.
- In bottom of casserole dish, layer 1/2 of the buffalo chicken mixture. Then add a layer of noodles. Add half of the ricotta mixture, followed by a layer of noodles. Add the other half of the chicken mixture, followed by more noodles, and then the rest of the ricotta mixture. Top with remaining shredded mozzarella.
- Bake for 40 minutes and then broil for the last 4-5 minutes to get a golden top. Let rest 15 minutes before serving.
- Enjoy!
Notes
* I used brown rice noodles that you must cook ahead before using, but you can also use no-cook noodles. You also do not need to use brown rice if not GF.
Category: dinner, lunch, meal-prep, gluten-freeMethod: ovenCuisine: AmericanDiet: Gluten Free
