Measurements

• 1 cup 1
• 1/2 cup Blue Cheese Dressing
• 1 cup Buffalo Sauce
• 2 tbsp Butter
• 1 cup Carrots
• 1 cup Celery
• 2 cups Cooked Chicken
• 1/4 cup Flour
• 2 cloves Garlic
• 12 Lasagna Noodles
• 2 cups Mozzarella Cheese
• 1/2 tsp Pepper
• 2 cups Ricotta Cheese
• 1 tsp Salt
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, melt the butter over medium heat.
• Add the diced carrots, celery, and yellow onion.
• Cook until the vegetables are tender, about 5-7 minutes.
• Add the minced garlic and cook for another minute.
• Stir in the flour and cook for 1-2 minutes until it forms a paste.
• Gradually whisk in the 1% milk and buffalo sauce.
• Cook until the sauce thickens, about 5 minutes.
• Add the shredded cooked chicken to the skillet and mix well.
• Remove from heat.
• In a separate bowl, combine the ricotta cheese, blue cheese dressing, salt, and pepper.
• Cook the gluten-free lasagna noodles according to package instructions.
• Drain and set aside.
• In a 9x13 inch baking dish, spread a thin layer of the chicken and vegetable mixture.
• Place a layer of lasagna noodles over the mixture.
• Spread a layer of the ricotta cheese mixture over the noodles.
• Repeat the layers until all ingredients are used, ending with a layer of the chicken and vegetable mixture.
• Sprinkle the shredded mozzarella cheese on top.
• Cover the baking dish with aluminum foil and bake for 25 minutes.
• Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
• Let the lasagna cool for 10 minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.