Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A play on lasagna substituting Roasted Garlic Flavored Mashed Potatoes for the noodles.

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Recipe Summary

cook:
50 mins
additional:
10 mins
total:
1 hr 20 mins
prep:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.

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  • In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot; cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.

  • Add the shredded chicken.

  • Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reheat; cover and simmer for 30 minutes.

  • In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.

  • Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.

  • Bake covered at 350 degrees F for 20 minutes. Uncover; bake 20 to 25 minutes longer or until bubbly and cheese is melted.

  • Let stand 10 minutes before serving.

Tips

*These ingredients may contain gluten. If you're targeting a gluten-free recipe option, make sure to check the labels.

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