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Ingredients

1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes 1 package dry Ranch dressing mix* 1 tablespoon canola oil 1 small onion, chopped 1 celery rib, finely chopped 1 large carrot, grated 2 garlic cloves, minced 1 ½ pounds rotisserie chicken, shredded 1 (14.5 ounce) can diced tomatoes, drained 1 (12 fluid ounce) bottle buffalo wing sauce* ½ cup water 1 ½ teaspoons Italian seasoning ½ teaspoon salt ¼ teaspoon pepper 1 (15 ounce) container ricotta cheese ½ cup Italian flat leaf parsley, minced 1 egg, lightly beaten 12 ounces part-skim mozzarella cheese, shredded 8 ounces white cheddar cheese, cut into thin slices 7 ounces crumbled bleu cheese, divided

Nutrition Info

Prepare mashed potatoes following package directions. Stir in packet of dry Ranch dressing. Set aside.
In a Dutch oven, heat oil over medium heat. Add the onion, celery and carrot, cook and stir until the vegetables are tender. Add the garlic and cook 2 minutes longer.
Add the shredded chicken.
Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper, bring to a boil. Reheat, cover and simmer for 30 minutes.
In a medium size bowl, mix the ricotta cheese, 3/4 cup bleu cheese, parsley and egg.
Spread 1 1/2 cups sauce into a greased 13x9-inch baking dish. Layer with a third of the mashed potatoes, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 1/3 of the cheese slices and 1/3 cup bleu cheese. Repeat layers twice.
Bake covered at 350 degrees F for 20 minutes. Uncover, bake 20 to 25 minutes longer or until bubbly and cheese is melted.
Let stand 10 minutes before serving.

12 servings

A play on lasagna substituting Roasted Garlic Flavored Mashed Potatoes for the noodles.