Buffalo Chicken Lasagna Recipe

TABASCO® Original Red was introduced in 1968 and is the most popular sauce made by Tabasco created to enhance the flavor of food. It is just a simple combination of salt, red pepper, and vinegar aged to perfection to bring out the best in your foods. Add heat and enhance your food!

You can do all of this for just ZERO calories in one teaspoon. So if you are committed to watching your caloric intake this year without sacrificing flavor, TABASCO® Original Red is an item you should add as a staple in your pantry.

With the big game coming up soon to finish off the football season, many of you may be planning your Game-Day Party Menu. Original red would be a great addition to many of your favorite recipes including Pizza Perfected, which is not something I would normally think of to add Tabasco to!

Here’s a recipe my family enjoyed using TABASCO® Original Red which I call Buffalo Chicken Lasagna.

• 1 – 1.5 lbs of Cooked Chicken, cubed
• 32 oz. Tomato and Basil Tomato Sauce
• 2 Tablespoons TABASCO® Original Red
• 2 Tablespoons Apple Cider Vinegar
• 1 cup water
• 1 teaspoon garlic powder
• 1 egg
• 15 oz Cottage or Ricotta Cheese
• 12 lasagna noodles, uncooked
• 16 oz. Mozzarella cheese, shredded
• 8 oz. Blue Cheese Crumbles

Combine chicken, pasta sauce, hot sauce, vinegar, water, garlic powder in a large bowl. Mix together beaten egg and cottage/ricotta cheese in a separate bowl. Spread a cup of the sauce mixture in the bottom of a lightly greased baking dish. Layer with lasagna noodles, cottage/ricotta cheese, half of the cheese, and sauce. Repeat. Cover pan and bake for an hour or until bubbly. Top with the blue cheese crumbles and cook for another 5-7 minutes uncovered.

Serve with a dinner salad for a complete meal.

Freezer Meal Idea: Make two. Serve one for dinner, freezer the other uncooked in a baking dish. I like to use disposable aluminum baking dishes for easy clean up.

Buffalo Chicken Lasagna Recipe

 

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Ingredients

• 1 – 1.5 lbs of Cooked Chicken, cubed
• 32 oz. Tomato and Basil Tomato Sauce
• 2 Tablespoons TABASCO® Original Red
• 2 Tablespoons Apple Cider Vinegar
• 1 cup water
• 1 teaspoon garlic powder
• 1 egg
• 15 oz Cottage or Ricotta Cheese
• 12 lasagna noodles, uncooked
• 16 oz. Mozzarella cheese, shredded
• 8 oz. Blue Cheese Crumbles

Instructions

1. Combine chicken, pasta sauce, hot sauce, vinegar, water, garlic powder in a large bowl.
2. Mix together beaten egg and cottage/ricotta cheese in a separate bowl.
3. Spread a cup of the sauce mixture in the bottom of a lightly greased baking dish.
4. Layer with lasagna noodles, cottage/ricotta cheese, half of the cheese, and sauce. Repeat.
5. Cover pan and bake for an hour or until bubbly.
6. Top with the blue cheese crumbles and cook for another 5-7 minutes uncovered.

3.2.2925

The TABASCO® Original Red sauce gives this just the kick it needs!

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