| Servings |
Servings
|
Ingredients
- 1.5 cup Shredded Mozzarella Cheese
- 1/2 cup Ricotta Cheese
- 1 cup Cottage Cheese
- 2 cups Crushed Tomatoes
- 2 cups Buffalo Sauce
- 1/2 Zucchini, Medium sliced
- 1/2 cup Parmesan cheese shredded
- 9 Lasagna Noodles or as needed
- 2 to 3 cups Rotisserie Chicken (or leftover chicken)
- Blue Cheese (if desired)
Ingredients
|
|
Instructions
- Preheat oven to 400 degrees.
- In a medium size bowl mix together the ricotta, cottage and mozzarella cheeses.
- In a separate bowl pour 1.5 cups of buffalo chicken over chicken and mix together.
- In an 8x8 size pan pour 1 cup of crushed tomato sauce and spread evenly across the bottom. Top with lasagna noodles (note: oven ready noodles do not need to be pre-cooked).
- Layer buffalo chicken on top of noodles, followed by cheese mixture. Cover layer with sliced zucchini and a 1/2 cup of crushed tomato sauce.
- Repeat layers starting anew with the noodles. (Noodles -> Chicken -> Cheese -> Zucchini). After the zucchini stop and put down another layer of noodles.
- Cover last layer of noodles with 1/2 cup of buffalo sauce and remaining tomato sauce. Cover with parmesan cheese.
- Cook lasagna in oven uncovered for 45 minutes. Remove and sprinkle with blue cheese crumbs (if desired). Allow to cool for 10 minutes before serving.
Share this Recipe