Buffalo Chicken Lasagna
Rendimiento: 1 serving
Ingredientes
- 1 Lasagna noodle, cooked al dente, drained, chilled
- 30 g (2 tbsp.) Ricotta Cheese
- 140 g (1 cup) Buffalo Chicken (see recipe)
- 10 ml (2 tsp) Parsley, fresh, chopped (divided)
- 85 g (3 oz) Afino by Grande Whole Milk or Part Skim Mozzarella (divided: ~55 g inside, ~30 g on top)
- 60 ml (1/4 cup) Alfredo sauce, prepared
- 15 ml (1 tbsp.) Buffalo wing sauce, prepared
Instrucciones
- Arrange 1 lasagna noodle on a flat work surface; spread 30 g (2 tbsp) Ricotta Cheese evenly over the length of lasagna noodles. Top evenly with 140 g (1 cup) Buffalo Chicken, 5 ml (1 tsp) parsley and 55 g Afino by Grande Mozzarella; roll up tightly and arrange seam side down in an oiled baking dish. Top with 60 ml (1/4 cup) Alfredo sauce and 30 g Afino by Grande Mozzarella.
- Bake at 205°C (400°F) for 5 minutes in an impingement oven, at 260°C (500°F) for 6 minutes in a deck oven, or until the cheese is bubbly and melted.
- Remove from the oven. Drizzle 15 ml (1 tbsp) Buffalo wing sauce over lasagna and top with 5 ml (1 tsp) parsley.
Buffalo Chicken
Rendimiento: ~1.2 kg (8 servings)
Ingredientes
- 900 g (8 cups) White meat chicken, cooked, shredded
- 350 ml (1 1/2 cups) Buffalo wing sauce, prepared
Instrucciones
- Combine shredded chicken and Buffalo wing sauce in bowl and toss to evenly coat chicken with sauce. Cover and chill to hold.
