Ingredients
8 lasagna noodles, cooked, drained and cooled
8 oz. whole-milk ricotta cheese
1 c. freshly grated Parmesan
1/2 c. crumbled blue cheese
1/2 c. chopped fresh parsley, divided
2 large eggs, lightly beaten
4 tbsp. melted butter
1/2 c. hot sauce (such as Cholula)
kosher salt
Freshly ground black pepper
3 c. shredded rotisserie chicken
3 c. marinara
2 c. grated mozzarella
Preparation
Step 1Preheat oven to 425°. Arrange cooked lasagna noodles in a single layer on a sheet pan separated by parchment paper to prevent sticking.Step 2In a large mixing bowl, combine ricotta, Parmesan, blue cheese, and 1/4 cup chopped parsley; mix in eggs. In a separate mixing bowl combine melted butter, hot sauce, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and shredded chicken; mix well and add to cheese mixture.Step 3Lay lasagna noodles down and spread a large spoonful of buffalo chicken mixture evenly on top of each. Roll up noodles like a jelly roll. Repeat with remaining pasta. In a large casserole dish spread 1 cup marinara. Place each lasagna roll-up seam side down, without overlapping. Pour remaining marinara evenly over the top of each roll; top with mozzarella. Cover with foil and bake until cheese is bubbling, about 20 minutes.Step 4Garnish with remaining parsley and serve immediately.
