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dogidolos Buffalo Chicken Lasagne

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  • dogidolos Buffalo Chicken Lasagne

    dogidolo Posted October 14, 2005 05:29 AM
    Found these when I did a Google search with a craving for Bleu Cheese.... now I just need a day off from my dieting to try them!

    Buffalo Chicken Lasagna

    12 pieces lasagna, uncooked
    vegetable oil cooking spray
    1 pound skinless, boneless chicken breasts, diced
    4 cups low sodium spaghetti sauce
    1 and 1/2 cups water
    2 to 3 tablespoons hot pepper sauce
    2 tablespoons vinegar
    1 teaspoon garlic salt
    15 ounces container part skim ricotta cheese
    1/2 cup egg substitute
    1 cup crumbled bleu cheese

    Spray a large skillet with cooking spray; place over medium high heat until hot. Add chicken; saute 4 minutes. Drain well. Stir in spaghetti sauce, water, hot pepper sauce, vinegar and garlic salt. In a bowl, combine ricotta cheese and egg substitute. Set aside. Spray a 9 x 13 inch baking pan with spray. Spread 1 cup of the sauce over the bottom of the pan. Arrange four pieces of lasagna; 3 lengthwise, 1 widthwise, over the sauce. Cover with 1 1/2 cups of the sauce. Spread half of the ricotta mixture on top. Arrange another four pieces of lasagna over ricotta and top with another 1 1/2 cups of sauce. Spread the remaining ricotta mixture over the top. Arrange final four pieces of lasagna over ricotta mixture; cover with remaining sauce. Preheat oven to 350F. Cover lasagna with foil and bake for 1 hour and 10 minutes. Uncover lasagna, sprinkle bleu cheese over the top, bake an additional 5 minute uncovered. Let stand 15 minutes covered, before serving. Make 10 servings.

    Pasta With Four Cheeses

    1 pound elbow macaroni
    5 tablespoons unsalted butter or margarine
    1 onion, finely chopped
    1 clove garlic, finely chopped
    3 tablespoons all purpose flour
    3 cups low fat milk, heated; do not boil
    1/2 pound sharp Cheddar cheese, shredded
    1/2 cup grated Parmesan cheese
    4 ounces Gruyere cheese or Swiss cheese, shredded
    1/2 cup crumbled bleu cheese
    6 drops liquid red pepper seasoning
    1/2 teaspoon dry mustard
    1/2 teaspoon salt
    1/2 teaspoon pepper
    4 plum tomatoes, peeled, seeded and diced
    1 cup fresh bread crumbs
    1 tablespoon chopped parsley

    Cook macaroni following package directions until al dente; firm but tender. Drain; rinse with cold water; drain again. Preheat oven to 375F. Grease 13 x 9 x 2 inch baking dish. Melt 3 tablespoons butter in medium size saucepan over medium heat. Add onion and garlic; saute 4 minutes. Stir in flour; cook 1 minute. Gradually whisk in hot milk. Bring to boiling, stirring often; cook 1 minute. Remove from heat. Reserve 1/4 cup each Cheddar and Parmesan cheese. Stir remaining Cheddar, Parmesan, Gruyere, bleu cheese, red pepper seasoning, dry mustard, salt and pepper into sauce until cheeses just melt. Combine macaroni, sauce and tomatoes in large bowl. Pour into prepared baking dish. Bake in preheated oven for 15 minutes. Combine reserved Cheddar and Parmesan cheeses, bread crumbs and parsley in small bowl. Melt remaining 2 tablespoons butter in small saucepan. Add to crumb mixture; stir to combine. Sprinkle over top of macaroni. Bake 10 to 15 minutes longer or until bubbly and top is browned.
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