Ingredients

• 1.5 pounds bone-in , skin-on chicken breasts
• 2 cups chicken stock , or as needed
• 1 tablespoon paprika
• 1 teaspoon salt , or more to taste
• 0.5 teaspoons cayenne pepper
• 12 lasagnas noodles
• cooking spray
• 1 tablespoon olive oil , or more as needed
• 2 stalks celery , finely chopped
• ½ onion , finely chopped
• 0.67 cups Buffalo wing sauce , divided
• 0.5 cups crumbled blue cheese
• 1 , 16 ounce
• 1 cup blue cheese dressing
• 1 egg
• 1 , 8 ounce

Instructions

1. 1 Place chicken in a single layer in a large pot. Add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink in centers, 15 to 20 minutes. Shred chicken.
2. 2 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper; coat with cooking spray to prevent sticking.
3. 3 Heat olive oil in a skillet over medium heat. Add celery and onion; cook and stir until just starting to soften, about 5 minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Combine shredded chicken and onion mixture in a bowl; add about 1/3 wing sauce and blue cheese. Mix well.
6. 6 Combine ricotta cheese, blue cheese dressing, and remaining 2/3 wing sauce in a separate bowl; season with salt and cayenne pepper. Stir egg into mixture.
7. 7 Spread a layer of ricotta mixture in bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 remaining ricotta mixture over noodle layer; top with 1/3 chicken mixture, and 1/4 mozzarella cheese. Layer 3 lasagna noodles over top. Repeat layering 2 more times ending with a layer of ricotta mixture and mozzarella cheese.
8. 8 Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool before cutting at least 20 minutes.

Nutrition per serving