Gluten Free, Spicy Buffalo Chicken Lasagna

Hi friends! I took a detour this morning outside to the pool. It was incredibly refreshing and lifted my spirits just as I hoped it would. The world around me was buzzing by helicopters, pool inspector and lawn people but I was engulfed with my newest book and was lost in the words. It was a perfect morning setting and I thoroughly enjoyed those few hours of solidarity and disconnect from the modern world. Well kind of. I have an iPhone no I am never too far from technological bliss. Now I’m sitting out on the screened deck drying off and thinking that I should have reapplied some of the sunscreen that was ultimately wiped away when I dunked in and out of the water. It’s a great day here, but it’s a scorcher. It feels like 110 degrees. Can you believe that? I am thinking maybe leftovers would be easier tonight than making what I set out to make. God knows I have tons of leftovers from last night, which is really the reason you all are here. Right? You want to know what delicious recipe I have for you.

A couple of months ago I had a gluten – free miniseries, which was a huge hit in my home and among some of my blogger friends. In the weeks that have passed since that miniseries I have incorporated gluten free meals every now and again. One of the biggest hits during that GF week was a Chicken Lasagna meal. Well I have been craving something along those lines but I wanted to twist it up a bit. Nothing too fancy, just a different take on flavors. So what I have for you today is a hybrid of my Spicy Buffalo Chicken Sliders and my Gluten Free Chicken Lasagna. Are you ready to see what is in store for you today?? Well, today I have for you an AMAZING [yes, AMAZING] Gluten Free, Buffalo Chicken Lasagna recipe! It’s a little time consuming and may not make some of your kitchens feel cool and airy [especially if you are trying to minimize your central air flow or don’t have your air conditioners running] but it is well worth the heat to make this up on a slightly cooler day.

Here is what you will need:

• 2 chicken breasts, cooked and shredded
• 6 tablespoons extra virgin olive oil, divided
• 2 green bell peppers, cored and sliced thin
• 1 medium onion, diced
• 6 cloves garlic, minced or pressed
• 2 cups fresh spinach, chopped
• ¼ cup plus 4 tablespoons balsamic vinegar
• ½ teaspoon basil
• ½ teaspoon oregano
• Pinch of salt
• 2 tablespoons pepper
• 1 jalapeno, minced
• 1 tablespoon sugar
• Gluten free chicken broth, divided
• 1 (29 ounce) can tomato sauce
• 1 box rice lasagna noodles

 

• 1 (15 ounce) container ricotta cheese
• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) block extra sharp cheddar cheese, shredded
• 4 ounces grated parmesan
• 1 egg, beaten
• 1 (4 ounce) container feta cheese
• 1 bottle buffalo wing sauce

Directions:          

• Prepare your chicken. I used a crock pot. My chicken was already defrosted so I plopped the chicken into my crock pot and covered with gluten free chicken broth, about a tablespoon of pepper, ½ tablespoon cayenne pepper, ½ tablespoon Cajun seasoning, and 1 tablespoon sugar and allowed to cook for about 3 hours on high heat and 2 hours on low heat. I checked on the chicken every hour or 2.
• Preheat oven to 350 degrees F
• Lightly grease the bottom of a lasagna style baking dish
• In a large skillet heat 3 tablespoons olive oil over medium heat and add the peppers, spinach, garlic, onion and jalapeno. Stir for a minute or two.

• Lower the heat and add 4 tablespoons balsamic vinegar and herbs then season with salt & pepper
• Stir and cook for 5 minutes and add ¼ to ½ cup gluten free chicken broth from the crock pot
• Continue to cook until the liquid is reduced and the vegetables are soft, about 20 minutes
• In the meantime, remove the chicken from the crock pot and heat up another skillet with the remaining 3 tablespoons of olive oil
• Once the olive oil is heated, add the chicken and generously brush each breast with some of the spicy hot buffalo wing sauce

• Remove, shred the chicken, adding some additional tablespoons of the spicy sauce and about 5 minutes before your vegetables are done add the chicken to the vegetable mixture

• In the meantime, combine the cheeses [only use 4 ounces of the shredded cheddar cheese] with the beaten egg

• In another large bowl combine the canned tomato sauce, ¼ cup balsamic vinegar and an additional ¼ cup of the chicken broth from the crock pot in order to thin the sauce down a bit. Then whisk it together.
• If the mixture still seems thick, add a bit more of the broth
• Spoon ½ cup of the sauce into the bottom of the baking dish

• Arrange 1/3 of the lasagna noodles in the bottom of the dish
• Cover evenly with the vegetable & chicken mixture, pressing down with a spatula to make a compact layer
• Spoon ¼ cup of sauce over that layer
• Top with another 1/3 of the lasagna noodles and press down again
• Spread the cheese mixture in an even layer. Add some more sauce and add the remaining lasagna noodles
• Cover with the remaining sauce, allowing the sauce to seep in and around the sides of the dish

• Top with large chunks of feta cheese and the cheddar cheese, making sure to scatter it all over the top
• Cover the lasagna loosely with foil and bake for 1 hour or until the lasagna is hot and bubbly*
• In the last 5 minutes, put the oven on broil and allow the cheese to bubble up and brown slightly
• Remove from oven and allow cooling slightly before serving!

*Note it takes about 60 to 70 minutes to cook if the noodles are cooked already [my noodles were cooked]. If your noodles are  not cooked please allow an addition 30 minutes or so of cook time until the noodles are fork tender and done to perfection! 

In the moments before I added this wonderful lasagna to my oven I had a stroke of genius about how well homemade garlic bread would pair with this dish. I was not about to send Nick over to the store to pick up manufactured bread to pair with this homemade brilliant concoction, so garlic bread will appear next time, I promise! It may seem a little time consuming [and it is] but it is well worth the time! We have plenty left over to eat today, another scorching hot pre-summer day, if I flake out on our already planned meal! We will see!

This dish has quite the kick, so if you are not a spicy food fanatic just go with the mild version of the wing sauce. It will pack as much flavor as the spicy version, I am positive of that! This dish was incredibly delicious AND… yep, AND it is GLUTEN FREE!!! How awesome is that?? It doesn’t get much better, I can promise you that much!!

I hope you all enjoy!

Until Next Time,

Happy Gluten – Free Experimenting! 

Comments

[Gem]

Here's another gluten free winner! Righteous All Natural Ginger & Toasted Sesame salad dressing - winner of 2010 Great Taste Awards! Check it out on www.LoveRighteous.com/salad-dressings/

[chantelle]

i'm drooling...can't wait to try this!!

[Kimby]

Hi, Mel! Just visiting from basilmomma's blog hop. :) Looks like you've got some good recipes to try -- wish I had a glass of your frozen lemonade right now!
Take care,
Kimby (aka okielicious)

[Cooking With Mel]

If you guys make this recipe you HAVE to stop by the FB page and let me know how it turned out! Nick & I loved it. He, obviously, added a little too much spice than I normally anticipated but it was great anyway! Make sure you do not go overboard with the spice so that everybody in your family can enjoy [especially those that do not handle too much spice very well!]

@Kimby - thank you for stopping by! I'm so excited that you found me on basilmomma's blog hop! That was such a great idea! The frozen lemonade was a smashing hit & very easy to make!! You should give it a try this weekend! I look forward to running into you more often now! You are welcome here & on my FB page, too!! <3