Buffalo Chicken Lasagna: the healthy version of the tasty recipe
Buffalo Chicken Lasagna is the healthier version of lasagna could become your new go-to favorite!
Made with chicken or turkey mince instead of beef, this hearty meal gets a kick from the addition of buffalo hot sauce, as well as an optional sprinkling of blue cheese to finish the topping off.
Instructions
Heat olive oil in a large, heavy-based skillet over medium-high heat. Add the ground chicken or turkey, onion, and celery and cook for 7 to 10 minutes, until chicken is cooked, and the vegetables are tender.
Heat olive oil in a large, heavy-based skillet over medium-high heat. Add the ground chicken or turkey, onion, and celery and cook for 7 to 10 minutes, until chicken is cooked, and the vegetables are tender.
Add the buffalo hot sauce, then stir in diced tomatoes and season with salt and pepper to taste. Bring to a boil and reduce heat to medium low. Let the mixture simmer until ready to put the lasagne together.
Melt the butter in a medium saucepan over low heat and whisk in flour thoroughly to form a thick paste.
Add the buffalo hot sauce, then stir in diced tomatoes and season with salt and pepper to taste. Bring to a boil and reduce heat to medium low. Let the mixture simmer until ready to put the lasagne together.
Increase heat to medium high, and whisk in the milk. Continue whisking to avoid lumps and bring to a simmer. As the mixture gets hotter, it will thicken. Once it’s thick, remove from heat and season with salt and pepper, to taste.
Melt the butter in a medium saucepan over low heat and whisk in flour thoroughly to form a thick paste.
If the sauce has some lumps in it, strain it through a sieve to remove them.
Place a couple spoonfuls of the bechamel sauce onto the bottom of a lightly greased 9×13 in pan, and preheat oven to 375F/170C fan/gas mark 5.
To assemble, spread around 1 cup of chicken mixture in the bottom of the prepared pan. Place lasagne sheets on top to cover. Spread with 1/3 of the white sauce, and top with 1/4 of mozzarella cheese.
Increase heat to medium high, and whisk in the milk. Continue whisking to avoid lumps and bring to a simmer. As the mixture gets hotter, it will thicken. Once it’s thick, remove from heat and season with salt and pepper, to taste.
Spoon 1 1/2 cups chicken mixture over mozzarella. Repeat layering the lasagne sheets two more times to create three complete layers.
To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Add the remaining mozzarella and sprinkle with blue cheese (if using).
If the sauce has some lumps in it, strain it through a sieve to remove them.
Cover loosely with aluminum foil.
Bake in preheated oven for 25 minutes, then remove foil, and bake an additional 25 minutes to until cheese is golden brown. Serve hot.
Notes
If you don’t want to make the bechamel sauce from scratch, you can buy frozen bechamel sauce, defrost it, and add it to the lasagne when you assemble it.
