Buffalo Chicken Lasagna

Man, Oh, Man! How PERFECT for a cold, rainy, windy day:
(makes 12 servings, and left-overs can be frozen*)

1 T. Canola oil
1&1/2 lbs. ground chicken (or turkey*)
1 small sweet white onion, finely chopped
1 celery rib, finely chopped
1 carrot, grated
2 cloves of garlic, minced
1 can fire-roasted* diced tomatoes, drained
1 12 oz. bottle Frank's Red Hot Buffalo Wings Sauce*
1/2 cup water
1&1/2 t. Italian seasoning
1/2 t. sea salt*
1/4 t.  freshly ground pepper
9 large lasagna noodles
1 15 oz. carton ricotta cheese
1&3/4 cups (7 oz.) crumbled blue cheese, divided
1/2cup minced Italian flat leaf parsley
1 egg, lightly beaten
3 cups (12 oz.) shredded part-skim mozzarella
2 cups (8 oz.) shredded white cheddar cheese

In a large Dutch oven, heat oil over med.-high heat. Add the chicken, onion, celery, and carrot; cook and stir until meat is no longer pink and veggies are tender. Add garlic; cook 2 mins. longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, S&P; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spread 1&1/2 cups sauce into a greased 13x9" baking dish. Layer with three noodles, 1&1/2 cup ricotta mixture, 1 cup mozz. cheese, 2/3 cup cheddar, and 1/3 cup blue cheese. Repeat layers twice. Bake, covered at 350 for 20 mins. Uncover; bake 20-25 mins. longer or until bubbly and cheese is melted. Let stand for 10 mins. before cutting. Serve with a salad with ranch dressing, carrot and celery sticks, and a warm baguette with SOFT butter for spreading.

"Thankfulness will keep you from criticizing and complaining."

Have FUN despite the weather today!!!!

Love,

MM