I was really excited to try this one. With some minor adjustments this can be a fabulous recipe. I read several ratings first and agree with several of the suggestions: Using less water is a MUST. 3/4 Cup is plenty. If you LOVE wings you need to use more hot sauce otherwise it doesn't taste like buffalo wings. I used 6 Tbs and next time I'll use even more. I used "Frank's Red Hot" and since it's a vinegar based hot sauce there's no need to use any cider vinegar. I also used 1 1/2 lbs of chicken and my husband feels that it still could use more so next time I'll try 2 lbs. Other changes were minor: no peppers or mushrooms whole wheat noodles and gorgonzola instead of bleu cheese. Other ratings suggested using celery (a wing staple) and jalapenos - I'll definitely give both of these a try. I'm looking forward to trying this one again.
I was really excited to try this one. With some minor adjustments this can be a fabulous recipe. I read several ratings first and agree with several of the suggestions: Using less water is a MUST. 3/4 Cup is plenty. If you LOVE wings you need to use more hot sauce otherwise it doesn't taste like buffalo wings. I used 6 Tbs and next time I'll use even more. I used "Frank's Red Hot" and since it's a vinegar based hot sauce there's no need to use any cider vinegar. I also used 1 1/2 lbs of chicken and my husband feels that it still could use more so next time I'll try 2 lbs. Other changes were minor: no peppers or mushrooms whole wheat noodles and gorgonzola instead of bleu cheese. Other ratings suggested using celery (a wing staple) and jalapenos - I'll definitely give both of these a try. I'm looking forward to trying this one again.
This was really good however I made a few significant changes that I think really contributed to the recipe. I used fresh mushrooms instead of canned and added fresh parsley in the ricotta mixture. Instead of four cups of spaghetti sauce I used 2 cups mixed with 2 cups of alfredo sauce. I used 1/4 hot sauce to give it way more of that buffalo wing taste. I also sprinkled the blue cheese on top of all the ricotta layers as well as the top.
TREMENDOUS! I made it a few weeks ago and forgot to submit a review. My wife and I thought it was awesome. The only problem was the onion was too crunchy...so we picked them out as we ate. Next time I'll either not use an onion or I'll cook the onion beforehand to get it tender. Other than that...it was AWESOME. Great creative recipe. I love lasagna...and I REALLY love Chicken wings...so this was perfect for me. Oh and I added a LOT more Hot sauce than recommended...but that's just me. I'm a hot sauce addict. I use "Frank's Red Hot" It's Hot...but not overpwhelming and lethal. It doesn't overpower the food. 2 tablespoons definetely wasn't enough. So if you like Hot sauce in general...I suggest adding more to this recipe. If not then just stick to the original formula.
I tried this recipe out once and wasnt too impressed but it did give me a base to start with. Changes are below: 1 pound Tyson s Buffalo Chicken Tenders cut up into small bite size pieces. 2 cups spaghetti sauce 1 cup tomato paste 1 Cup Franks Red Hot Buffalo Wing Sauce No Vinagar 3/4 cups water 1 teaspoon garlic powder 1 small onion chopped 1 small green bell pepper chopped 1 egg beaten 1 (15 ounce) container ricotta cheese 12 uncooked lasagna noodles 4 cups shredded mozzarella cheese Instead of following the baking instuctions from this recipe I followed the baking instructions from the Lasagna box as well. Everything else stayed the same as far as the prep work.
A co-worker made this a few weeks ago and it smelled wonderful. I asked her how to make it and she said she got the recipe off Allrecipes. I made this last week and it was amazing! I did add more hot sauce to this as most said a full cup to be exact. I also omitted the green peppers and mushrooms. Definitely a keeper!
Yummy! Used 2 lbs of chicken and I think it came out just right. Used almost 1/2 c. Frank's Buffalo sauce and it wasn't too much. Used 1/2 tomato and 1/2 alfredo sauce and 1/2 mozzerella and 1/2 cheddar cheese. Also added close to 8 oz. blue cheese because I like it so much. The lasagna was delicious!!! I will definitely make it again!
Everybody loved it!!! I did a few adjustments. I shredded instead of diced the chicken. Added the whole bottle of hot sauce cuz we couldn't taste the 2 tbls. I don't eat mushrooms or onions so I did add celery. I omitted the vinegar and really could do without the water. I boiled the noodles first a little bit so I wouldn't have to bake for 70 mins. I baked it for 30... Overall it was Yummy and even my picky Brother In-law loved it.
I made changes recommended by previous reviewers: increased the amount of chicken doubled the hot sauce to 4 T decreased the water to 1/2 cup omitted the bell pepper and substituted 2 diced celery stalks. To prevent the onion and celery from being crunchy I sauteed them together in a bit of olive oil. I omitted the blue cheese due to personal preference. Instead of 12 lasagne noodles I needed 15 (5 per layer) to fully cover the pan (4 lengthwise 1 crosswise for full coverage). I found that I could use 2 cups of sauce in between layers rather than the 1 1/2 cups as stated. With 4 T. of hot sauce it had a bit of tangy-ness to it but was not overly intense. Both my hubby and I enjoyed this with these modifications. A nice change from standard lasagne.
WOW! this was just what i was looking for - i typed in a few ingredients i had and this came up! I did make a number of changes following advice from others on here (less water more hot sauce left out vinegar used cottage cheese not ricotta etc.). SO good! My fiance is going to love this!
