Gluten Free Buffalo Chicken Lasagna

So everyone is jumping on the gluten free diet and I was recently asked if I could make my Buffalo Chicken Lasagna gluten free.  Well my simple answer was YES! Basically I replaced the lasagna noodles with thinly sliced zucchinis! It was just that simple and the outcome was delicious and still had tons of flavor and great texture from the zucchini. My picture just does not do this justice but I promise it was really good!

INGREDIENTS
1 Tablespoon olive oil
1 1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, chopped (I grated it)
1 large carrot, grated
2 garlic cloves
1 can diced tomatoes (14 1/2 ounce), drained
1 bottle buffalo wing sauce (12 ounce)
1/2 cup water
1 1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 ounce) ricotta cheese
1 3/4 cups crumbles blue cheese, divided
1/2 cup flat leaf parsley
1 egg beaten
3 cups mozzarella cheese
2 cups white cheddar cheese
5 zucchinis sliced thin, with a mandolin if possible

DIRECTIONS
Preheat oven to 350 degrees. Line your 2 baking sheets with tin foil and spray with non-stick spray. Lay the slices of zucchini on your baking sheet and roast them in your preheated oven for 15 minutes. Remove from oven and let cool. Pat dry the zucchini slices absorbing as much of the excess liquid as much as possible (this will make your lasagna watery) .  In a dutch oven, heat oil over medium heat.  Add chicken, onion, celery and carrot. Cook and stir until meat is no longer pink and vegetables are tender. Add garlic and cook 2 minutes longer, stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper.  Bring to a boil. Reduce heat to low and simmer for one hour.

In a medium bowl mix ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spread 1 1/2 cups of sauce into greased baking dish. Make a layer of zucchini, 1 1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.

Bake covered for 20 minutes. Uncover and bake for 25 minutes longer or until bubbly and cheese is melted. Let stand for ten minutes and serve.

Enjoy,