Skillet Buffalo Chicken Lasagna

2 teaspoons olive oil 
1/2 onion, chopped                        
1clove garlic, finely chopped                        
2 boneless skinless chicken breasts, chopped                        
2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes, undrained                        
1/3 cup Buffalo wing sauce                        
1 tablespoon butter                        
1/2 teaspoon salt                        
1/4 teaspoon pepper                        
1 1/2 cups shredded mozzarella cheese (6 oz)                        
5 to 6 uncooked lasagna noodles, broken into pieces                        
1/2 cup ricotta cheese
1/2 cup grated Parmesan cheese                        
Crumbled blue cheese, if desired                        
 
Directions

 

In 12-inch ovenproof skillet, heat oil over medium-high heat. Add onion and garlic; cook until soft. Add chicken; cook about 5 minutes or until no longer pink.

 

Stir in tomatoes, buffalo wing sauce, butter, salt, pepper, 3/4 cup of the mozzarella cheese and the lasagna noodles. Heat to boiling. Reduce heat; cover and simmer 20 minutes.

 

Gently stir in ricotta cheese, remaining 3/4 cup mozzarella cheese and the Parmesan cheese. Simmer 2 to 3 minutes.

 

Set oven control to broil. Place skillet under broiler; broil until lightly browned. Sprinkle blue cheese over top.

 

Tips

 

For a healthier version, use reduced-fat mozzarella cheese, whole wheat lasagna noodles, and stir in 1 cup fresh spinach leaves.

Reduce the heat by reducing the amount of the Buffalo wing sauce.