Buffalo Alfredo Lasagna is one of my favorite comfort
foods. It satisfies both my cheesy and my spicy cravings.
Buffalo Alfredo Lasagna
1 1/2 lbs hamburger meat
1 (8 ounce) package lasagna noodles, no boil
1 (16 ounce) package fresh mushrooms, sliced
1 onion, minced
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon flour
1 (16 ounce) jar ragu alfredo sauce
1/2 cup buffalo, sauce (to taste)
2 (16 ounce) carton ricotta cheese
1/2 cup parmesan cheese
1 (16 ounce) package mozzarella cheese, shredded
1 egg, slightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
In a large skillet, saute the chicken or hamburger, mushrooms, onion and garlic in oil until meat, is no longer pink. Stir in flour until blended; stir in Alfredo sauce and buffalo sauce and bring to a boil. Turn off heat and set aside.
In a small bowl, combine the ricotta cheese, Parmesan cheese, egg, Italian seasonings and parsley. Set aside.
Spread a small amount of Alfredo sauce on the bottom of a 9x13 inch pan that has been coated with nonstick cooking spray. Layer 4 noodles , 1/3 of the cottage cheese, 1/3 of the Alfredo mixture and 1/3 of the mozzarella cheese. Repeat layers two more times.
*I like to make it ahead so I refrigerate it overnight at this point.
Cover with foil and bake at 350 for about 30 to 40 minutes. Uncover and bake 10 minutes more. Let stand about 10 minutes before cutting.
Once again I have to say that I made this recipe up because I love Italian food but I'm allergic to tomatoes so.....sometimes I have to think outside the box!
Even though it's not an authentic Italian recipe it does have some of the same ingredients as the traditional variety.
Basically the only thing different is substituting Buffalo and Alfredo sauces for regular Spaghetti sauce.
The Alfredo sauce mellows out the heat of the Buffalo sauce while leaving it with a definite kick!
Sometimes it's pays off to think outside the box!