The Big Game Recipe Contest Winner: Buffalo Chicken Lasagna

The Big Game Recipe contest has come to an end.  We've featured all of our runner ups this week, and now it is time to introduce the grand prize winner, Robin Scull.  Her recipe for Buffalo Chicken Lasagna won over the newsroom and snagged top prize!  But don't take our word for it.  Make it for yourself!

Ingredients:
1 tablespoon oil
1 1/2 lbs shredded or ground chicken
1 small onion
1 rib celery finely chopped
1 tablespoon garlic
1 can diced tomatoes drained 15 ounce can
12 oz bottle wing sauce (hot sauce ei Franks)
1/2 cup water
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
In a large pot heat the oil add the chicken, onion, and celery until chicken is no longer pink. Add garlic. Stir in the the tomatoes, wing sauce, water and seasoning. Bring to a boil and reduce heat cover and let simmer for a good hour! (you can whip this up the day before for best flavor).

Ingredients:
I box lasagna noodles-cooked per box directions
1 15 oz ricotta cheese
1 cup crumbled blue cheese
1/2 parsley
1 egg beaten

Mix these 4 ingredients together in a small bowl then you will need these cheeses:

3 cups shredded mozzarella cheese or provolone cheese
2 cups shredded white cheddar cheese

Directions:
Grease a 13x9 baking dish add about a 1 1/2 cups of the chicken sauce spread it in the bottom of the dish. Cover with a lawyer of the noodles more sauce then the ricotta cheese mixtures, more mozzarella, and cheddar cheese. Repeat layers several more times. Ending with a cheese layer. Cover dish with foil and bake at 350 for 20 minutes. Then uncover and bake 20-25 minutes more until cheese is melted and starting to brown. Let stand at least 10 minutes before cutting.