While I was at my shift at Healthworks tonight, Mal cooked dinner for the both of us. He made a big ol’ homemade lasagna, but not just any lasagna… Buffalo Chicken Lasagna! A reader actually sent this recipe link to me a couple of weeks ago, and I’ve been meaning to try it. I’m glad that Mal felt like cooking tonight!
Lately, we’ve been trying to prepare meals with lots of leftovers (Buffalo Chicken Lagagne, Cheddar-Topped Shepard’s Pie, etc.), so on the nights when I work late at Healthworks, all I have to do is reheat the leftovers for a quickie dinner. Plus, meals like this make great, easily-portable lunches for work– just pack in Tupperware and reheat in the office.
Mal’s Review: Buffalo Chicken Lasagna
“It definitely tastes better than it looks! The sauce is a little thin, but plenty flavorful. I may have overdone it with the blue cheese crumbles, but I still think the lasagna came out alright. Overall, I think the recipe is a good one; although, some alterations would make it much better. For one, you don’t need to use chicken, which makes it hard to layer the lasagna. Instead, I think ground turkey would be delicious in this recipe. I also think this would have a huge impact on the consistency of the sauce. I will definitely be making this again, but it’s going to be buffalo turkey lasagna.”
Tina’s Review: Buffalo Chicken Lasagna
I really liked this recipe, but, in my opinion, it needed more buffalo sauce. (Of course, right!? ) The buffalo sauce flavor barely came through when mixed with the marinara sauce. The lack of buffalo flavor was a little disappointing, but the blue cheese made up for it! Mal added extra blue cheese crumbles to the top, which gave the lasagna an intense, cheesy taste. Mmmmmm… pasta and cheese… 2 of my favorites!
Time for relaxing and reading in bed! I’m pooped! Good night!