Ingredients
2
teaspoons olive oil
1/2
onion, chopped
1
clove garlic, finely chopped
2
boneless skinless chicken breasts, chopped
2
cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained
1/3
cup Frank’s™ RedHot™ Buffalo Wings Sauce
1
tablespoon butter
1/2
teaspoon salt
1/4
teaspoon pepper
1 1/2
cups shredded mozzarella cheese (6 oz)
5
to 6 uncooked lasagna noodles, broken into pieces
1/2
cup ricotta cheese
1/2
cup grated Parmesan cheese
Crumbled blue cheese, if desired
Preparation
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.
