Why Make This Recipe

Buffalo Chicken Lasagna offers a bold and flavorful twist on the classic Italian dish, merging two beloved comfort foods into one mouthwatering experience. This recipe takes the spicy and tangy flavor of buffalo chicken and layers it with creamy ricotta and gooey mozzarella cheese, presenting a dish that is both indulgent and satisfying. Perfect for family dinners, game day gatherings, or a unique potluck dish, this lasagna is sure to impress your guests while delivering all the warmth and coziness of a traditional lasagna.

How to Make Buffalo Chicken Lasagna

Making Buffalo Chicken Lasagna is a straightforward process that combines simple ingredients to create a delightful dish. Here’s how you can whip it up in your kitchen!

Ingredients:

12 lasagna noodles
2 cups cooked chicken, shredded
1 cup buffalo sauce (adjust to taste)
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 cup crumbled blue cheese (optional)
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken and buffalo sauce. Mix well until the chicken is fully coated. Adjust the buffalo sauce to your desired spice level.
Set the chicken mixture aside while you prepare the cheese filling.
In another mixing bowl, combine the ricotta cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined. If using, add the blue cheese to the ricotta mixture.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes.
Drain the noodles and rinse them under cold water. Lay them flat on a clean kitchen towel or parchment paper.
In a 9×13 inch baking dish, spread a thin layer of the buffalo chicken mixture on the bottom.
Place 4 lasagna noodles over the chicken mixture, slightly overlapping if necessary.
Spread half of the ricotta cheese mixture over the noodles.
Add half of the buffalo chicken mixture on top of the ricotta layer, spreading it evenly.
Sprinkle 1 cup of shredded mozzarella cheese over the chicken layer.
Repeat the layering process: add another layer of 4 lasagna noodles, the remaining ricotta mixture, the remaining buffalo chicken mixture, and another cup of mozzarella cheese.
For the final layer, place the last 4 lasagna noodles on top. Spread any remaining buffalo chicken mixture over the noodles, and top with the remaining mozzarella and grated Parmesan cheese.
Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese.
Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Once done, remove the lasagna from the oven and let it sit for about 10-15 minutes to set.
Cut the lasagna into squares and serve hot, garnished with fresh parsley. Optionally, drizzle with extra buffalo sauce or serve with ranch or blue cheese dressing.

How to Serve Buffalo Chicken Lasagna

Buffalo Chicken Lasagna can be served as a hearty main dish at dinner or as part of a larger spread for a party. Pair it with a simple side salad to balance the richness, or serve it with crusty garlic bread for a comforting meal. Don’t forget to have ranch or blue cheese dressing on the side for dipping!

How to Store Buffalo Chicken Lasagna

To store leftover Buffalo Chicken Lasagna, allow it to cool completely. Then, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 3-4 days. You can also freeze it for longer storage; wrap the lasagna well in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven until warm throughout.

Tips to Make Buffalo Chicken Lasagna

Adjust the heat level by increasing or decreasing the amount of buffalo sauce based on your preference.
For an extra layer of flavor, consider adding sautéed vegetables like bell peppers or onions to the chicken mixture.
If you prefer a milder flavor, opt for a ranch-style sauce instead of buffalo sauce.
Ensure the lasagna is adequately cooled before storing to prevent sogginess.

Variation

For a vegetarian option, substitute the shredded chicken with grilled vegetables or cooked lentils. You can also explore different cheese combinations, such as using pepper jack for a spicy kick or mozzarella with extra cheddar for a richer flavor.

FAQs

Can I prepare Buffalo Chicken Lasagna in advance?
Yes, you can assemble the lasagna a day ahead of time, cover it, and store it in the refrigerator. Bake it just before serving.

Can I use store-bought rotisserie chicken?
Absolutely! Using rotisserie chicken is a great time-saver and adds to the flavor of the dish.

What can I serve with Buffalo Chicken Lasagna?
Pair it with a crisp green salad, garlic bread, or celery sticks with dipping sauces like ranch or blue cheese for a complete meal.

Buffalo Chicken Lasagna

A bold twist on the classic Italian dish, this Buffalo Chicken Lasagna combines spicy buffalo chicken with creamy ricotta and gooey mozzarella for a flavorful comfort food experience.

Prep Time 20

Cook Time 40

Total Time 1

Serving Size servings

Ingredients

Lasagna Layers

12 pieces lasagna noodles
2 cups cooked chicken, shredded Rotisserie chicken can be used for convenience.
1 cup buffalo sauce Adjust to taste.

Cheese Mixture

2 cups ricotta cheese
1 piece egg
2 cups shredded mozzarella cheese Plus additional for topping.
1 cup crumbled blue cheese Optional.
1/2 cup grated Parmesan cheese

Seasonings

1 teaspoon garlic powder
1 teaspoon onion powder
to taste salt and pepper
Fresh parsley, chopped For garnish.

Instructions

Preparation

Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the shredded chicken and buffalo sauce. Mix well until the chicken is fully coated.
In another mixing bowl, combine the ricotta cheese, egg, garlic powder, onion powder, salt, and pepper. Mix until smooth and well combined. If using, add the blue cheese.
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes.
Drain the noodles and rinse them under cold water. Lay them flat on a clean kitchen towel or parchment paper.

Assembly

In a 9×13 inch baking dish, spread a thin layer of the buffalo chicken mixture on the bottom.
Place 4 lasagna noodles over the chicken mixture, slightly overlapping if necessary.
Spread half of the ricotta cheese mixture over the noodles.
Add half of the buffalo chicken mixture on top of the ricotta layer, spreading it evenly.
Sprinkle 1 cup of shredded mozzarella cheese over the chicken layer.
Repeat the layering: add another layer of 4 lasagna noodles, the remaining ricotta mixture, the remaining buffalo chicken mixture, and another cup of mozzarella cheese.
For the final layer, place the last 4 lasagna noodles on top. Spread any remaining buffalo chicken mixture over the noodles, and top with the remaining mozzarella and grated Parmesan cheese.

Baking

Cover the baking dish with aluminum foil, ensuring it doesn’t touch the cheese.
Bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Once done, remove the lasagna from the oven and let it sit for about 10-15 minutes to set.
Cut the lasagna into squares and serve hot, garnished with fresh parsley.

Notes

Can be served as a main dish or part of a larger spread. Pair with a side salad or garlic bread. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.