Rating: 4 stars
93 Ratings
  • 5 star values: 41
  • 4 star values: 32
  • 3 star values: 11
  • 2 star values: 7
  • 1 star values: 2

A fabulous lasagna that sounds a little weird at first. Try it, you'll love it. I came up with it by modifying a pasta cookbook recipe to suit my own tastes!

Recipe Summary

cook:
1 hr 15 mins
additional:
20 mins
total:
1 hr 50 mins
prep:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.

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  • In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.

  • Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.

  • Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.

  • Remove from oven, cover and let stand for about 15 to 20 minutes before serving.

Nutrition Facts

435 calories; protein 33.3g; carbohydrates 40g; fat 15.4g; cholesterol 94.5mg; sodium 932.4mg. Full Nutrition
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