Buffalo Chicken Lasagna

Ingredients

• 1.5 pounds bone-in chicken breasts with skin
• 2 cups chicken stock, or as needed
• 1 tablespoon paprika
• 1 teaspoon salt, or more to taste
• 0.5 teaspoon cayenne pepper
• 12 lasagna noodles
• cooking spray
• 1 tablespoon olive oil, or more as needed
• 2 stalks celery, finely chopped
• 0.5 onion, finely chopped
• 2/3 cup buffalo wing sauce
• 0.5 cup crumbled blue cheese
• 1 (16 ounce) container ricotta cheese
• 1 cup blue cheese dressing
• 1 egg
• 1 (8 ounce) package shredded mozzarella cheese

Steps

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. 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. 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. Preheat the oven to 350 degrees F (175 degrees C).
5. Combine shredded chicken and onion mixture in a bowl; add about 1/3 wing sauce and blue cheese. Mix well.
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. Spread a layer of ricotta mixture in bottom of a 9×13-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. Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool before cutting at least 20 minutes.