Categories: Pasta
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 quart whole milk
- 8 ounces blue cheese crumbles
- 1/2 teaspoon kosher salt
- Ground black pepper
- 4 cups cooked, shredded chicken
- 1 cup hot sauce
- 8-ounce package oven-ready lasagna noodles
- 8 ounces shredded mozzarella cheese
Directions
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Preheat the oven to 400˚F.
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2 Make the bleu cheese sauce: Melt the butter in a saucepan over medium heat; add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes.
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Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking.
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Once all the milk is added, bring to a simmer. Whisk frequently, scraping along the bottom of the pan, so as not to burn.
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Cook until the mixture has thickened slightly and seems creamy, 10 to 15 minutes. Remove from the heat and add the blue cheese, salt, and a few grinds of black pepper. Stir until the cheese has melted. Taste and add additional salt and pepper as needed.
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In a separate bowl, toss the chicken with the hot sauce until evenly coated.
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4 Assemble the lasagna: Spread a few spoonfuls of cheese sauce over the bottom of a 9×13-inch (3-quart) baking dish. Arrange a single layer of pasta sheets on top of the sauce. Layer with a third of the shredded chicken mixture, about 1 cup of the blue cheese sauce, and then about 1/2 cup of mozzarella cheese.
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Repeat this process 2 more times. Finish with a final layer of noodles, the remaining blue cheese sauce, and the remaining mozzarella.
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5 Bake the lasagna: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake until bubbling and lightly browned around the edges, about 10 minutes more.
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Cool about 15 minutes before serving.