Buffalo Chicken Lasagna Roll Ups Recipe 435

BUFFALO CHICKEN LASAGNA ROLL-UPS

Steps:

• Pre-heat the oven to 350. Lightly mist a 9x13 baking dish with cooking spray and set aside.
• Boil and salt a large pot of water and cook lasagna noodles according to package instructions. Drain and rinse noodles in cold water before laying them out to dry.
• Melt the light butter in a medium saucepan over medium-low heat. Add the flour to the butter one tablespoon at a time and stir to combine. Add the milk a little at a time and whisk the flour mixture into the milk until smooth. Add the pepper and stir to combine. Keep over medium-low heat until milk is warmed. Turn the heat up to medium and add 4 ounces of the reduced fat cheddar and all of the regular cheddar cheese to the milk mixture. Whisk together for 5-6 minutes until the cheese is melted and the mixture is smooth. Remove from heat, stir in the Frank's sauce, and allow to thicken for around 10 minutes while you do the next step.
• In a mixing bowl, combine the shredded chicken, ricotta, and 1/3 cup of the sauce (it's fine to take this out before the sauce sits) until well mixed. When the noodles are dry and cool enough to touch, spoon 1/3 cup of the mixture onto each lasagna noodle and spread across the surface. Starting with one end, roll the noodle over the filling until it becomes a complete roll. Repeat with all noodles.
• Spoon ½ cup of the cheese sauce into the prepared baking dish and spread across the bottom. Place the lasagna rolls seam down in the dish and spoon or pour the remaining sauce over top. Sprinkle the remaining 1 ounce of shredded reduced fat cheddar over the tops of the rolls. Cover the dish with aluminum foil and bake for 40 minutes. Allow to cool for 10 minutes, sauce will thicken upon standing.

BUFFALO CHICKEN LASAGNA ROLLS

Steps:

• Cook chicken using desired method, shred and set aside. This may be done ahead.
• In a large skillet over medium heat, add olive oil. When oil is warm add onion and celery. Cook, tossing occasionally, until celery is tender and onions are nearly translucent. Add shredded chicken, salt, pepper, basil and celery seed. Toss to combine. Add buffalo wing sauce. Toss to coat all ingredients well. Continue cooking until chicken is heated through. Transfer chicken mixture to a clean bowl. Set aside.
• Meanwhile, preheat oven to 350°F and cook at least 8 lasagna noodles (more if desired, just in case) in boiling water for 10 minutes. Drain.
• Prepare ricotta filling. In a medium bowl, combine ricotta, egg, blue cheese dressing and blue cheese crumbles.
• Set aside a large rectangular baking dish.
• Lay one lasagna noodle flat on a work surface. Spread a layer of ricotta mixture down, leaving 1-inch of space at the far end. Top off with chicken mixture and slowly roll. Place in baking dish. Repeat with remaining noodles and ingredients.
• Lightly drizzle additional buffalo sauce over the top of each lasagna roll. Sprinkle with mozzarella cheese and additional blue cheese crumbles.
• Bake for 25-30 minutes or until cheese is completely melted. Serve immediately.

BUFFALO CHICKEN LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of water to a boil and cook lasagna noodles according to package directions. When the noodles are done, drain the water and rinse under cold water so that you can handle them.
• While your noodles are cooking, prepare the filling. In a small bowl, combine cooked chicken, ricotta cheese, cream cheese, 1 cup of the mozzarella cheese, Ranch dressing, parsley and hot sauce.
• Lay out a few of the lasagna noodles on a flat surface like a cutting board; then add some of the filling on top of the noodles. Carefully roll them up and place them in a casserole dish. Repeat the process until all of the rollups are done; then prepare the sauce.
• Pour the sauce on top of the lasagna roll ups, sprinkle the top with the remaining 1 cup of mozzarella cheese and chopped parsley; then bake for 30 minutes.
• Melt butter in a small saucepan; then whisk in the flour forming a roux.
• Add the milk and parsley and stir until the sauce is thickened; approximately 3-5 minutes.

BUFFALO CHICKEN LASAGNA ROLL UPS

Steps:

• Add 6 pieces of lasagna pasta to a large pot of boiling water. Cook pasta for 4-5 minutes. It will finish cooking in the oven. Drain pasta in strainer and lay pasta onto paper towels to dry off excess water. For the white cream sauce- heat a large sauce pan to medium heat, add the butter, 4 ounces of the cream cheese, and heavy whipping cream. Whisk it all together while it is heating up. Sprinkle in some garlic and onion powder. Along with some salt and pepper, to taste. Set aside once it has thickened. In a large mixing bowl, combine the shredded chicken, the other 4 ounces of cream cheese, mozzarella, and buffalo sauce. Stir and set aside. Put a spoonful of the white cream sauce on each pasta. Next, spread the chicken and buffalo sauce mixture evenly on top of the sauce. Sprinkle with some mozzarella. And, roll up! Have a baking dish off to the side with some white cream sauce on the bottom. Set each lasagna roll up onto the sauce. Pour the remaining white cream sauce on the lasagna roll ups. Sprinkle on more mozzarella and drizzle some extra buffalo sauce. Bake for about 25-30 minutes in a preheated oven of 350 degrees. Then allow it to rest and cool for about 10 minutes after pulling it out of the oven.

BUFFALO CHICKEN LASAGNA

Steps:

• In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour., Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°., Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice., Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 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.

CHICKEN LASAGNA ROLL-UPS

Steps:

• Heat oven to 375°F.
• Combine first 5 ingredients; spread onto noodles. Roll up tightly.
• Place, seam-sides down, in 9-inch square baking dish. Cover with sauce; top with mozzarella.
• Bake 30 min. or until heated through.

BUFFALO CHICKEN LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, mix together the cooked chicken, spaghetti sauce, and buffalo sauce; set aside.
• Add olive oil to a large skillet over medium high heat. Once oil is heated, add green peppers, onion, garlic, zucchini, and celery. Saute until vegetables are tender and add to chicken and sauce mixture.
• In another bowl, mix together the ricotta, bleu cheese and parsley.
• Spread about 1 cup of the chicken and sauce mixture into the bottom of a 9x13" baking pan sprayed with non-stick cooking spray. Place three noodles on top. Spread about 2/3 cup of the ricotta cheese mix on top, then 2/3 cup mozzarella cheese, and 2/3 cup cheddar cheese. Repeat layers 2 more times.
• Cover pan with aluminum foil and bake for 20 minutes.
• Remove foil and bake for 15-20 more minutes, or until cheese is melted and bubbly.

EASY BUFFALO CHICKEN LASAGNA

Steps:

• Boil noodles, preheat oven to 350.
• In one bowl, mix together chicken and Franks, allowing chicken to shred a little.
• In a separate bowl, mix butter, cream cheese, sour cream and dry ranch dressing.
• Spray a large baking pan with cooking spray. Layer noodles, chicken, cream cheese mixture. Repeat until ingredients are gone. Top with shredded cheddar, cover with foil and bake on 350 for 30-40 minutes.
• Quicker option that tastes the same? Skip the lasagna noodles, use penne or rotini. Dump the cooked noodles in the sprayed pan, layer chicken on it, then the cream cheese mixture, the ingredients will get slightly blended in this step, which is perfect. Top with shredded cheese, cover with foil and bake. Tastes exactly like the lasagna and saves about 15 minutes of prep time.

CREAMY CHICKEN LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions., Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside., In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken., Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese., Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.