Buffalo Chicken Lasagna

When Jason and I first got married, lets just say he had an aversion to vegetables. Like he would literally gag. I was like you can't be serious. Luckily I couldn't work when I first moved to the states, so I had plenty of time to come up with recipes that made veggies almost unrecognizable. This recipe definitely came out on top. I have made this more times than I can count because he requests it all the time. The best part is that I love it too and it gives us leftovers for days! It is comfort food at its finest, but with added veggies and clean ingredients that you can feel good about eating! It is also a real crowd pleaser and a go-to when we have company.

Fun fact: Jason and I did an interview together while living in Albany and somehow this buffalo chicken lasagna came up (must have been a slow night in the news). Anyways, after it aired I had RPI hockey fans coming up to me at the games asking for the recipe. I didn't realize it would cause such a frenzy, and I am sorry it has taken me this long to share it with the masses. I hope you guys enjoy it as much as we do!

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

3 chicken breasts
2 tbs olive oil
1 1/2 cups fresh spinach
2 red bell peppers, diced
1 cup mushrooms, chopped
1/2 onion, diced
3 garlic cloves, minced
1 tbs Italian seasoning
10 whole wheat or brown rice lasagna noodles
1 jar of organic marinara sauce (try and find one without added sugar)
1 cup Franks buffalo sauce (you can use less if you don't want it too spicy)
15 oz full fat ricotta cheese
2 1/2 cups sharp cheddar cheese, shredded
1/2 cup feta (you can sub blue cheese or parmesan)
salt & pepper to taste

Instructions:

1. Preheat oven to 375 degrees and place 3 chicken breasts on a parchment lined baking sheet. Brush with olive oil and spinkle with salt & pepper. Bake for ~25 minutes or until cooked through. 2. While chicken is cooking, dice onions, mushrooms and bell peppers. Add olive oil to a saute pan over medium heat, and saute veggies until softened. Near the end add the spinach, garlic, Italian seasoning and salt & pepper. Remove from heat once spinach is wilted.

3. When chicken is done cooking let cool and shred with two forks. Add to a big bowl with the marinara sauce, sauteed veggies and buffalo sauce. 4. Put ladle of the sauce in the bottom of a 9x13 inch dish. Cover with a layer of uncooked lasagna noodles. Smear a layer of ricotta cheese over the noodles and top with a layer of shredded cheese. Repeat a second layer and then end with remaining sauce mixture and top with feta cheese.