Buffalo Chicken Lasagna is a delightful twist on the classic Italian dish, bringing together the bold, spicy flavors of Buffalo chicken with the comforting layers of creamy cheese and tender lasagna noodles. This dish is perfect for those who love the heat of Buffalo sauce but crave the heartiness of a baked pasta dish. Whether you’re serving it for a family dinner or bringing it to a potluck, this lasagna is sure to be a crowd-pleaser with its unique combination of tangy, spicy, and cheesy goodness.
Ingredients:
- 9 lasagna noodles
- 2 cups cooked and shredded chicken (rotisserie or poached)
- 1 1/2 cups Buffalo wing sauce, divided
- 1 cup ranch or blue cheese dressing
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese
- 1/4 cup crumbled blue cheese (optional)
- 2 large eggs
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
Instructions:
- Prepare the Noodles:
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- Make the Buffalo Chicken Mixture:
- In a large bowl, combine the shredded chicken with 1 cup of Buffalo wing sauce. Set aside.
- Prepare the Ricotta Mixture:
- In another bowl, mix the ricotta cheese, eggs, garlic powder, onion powder, paprika, and black pepper until well combined.
- Make the Creamy Buffalo Sauce:
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the milk, stirring constantly until the mixture thickens, about 5 minutes.
- Stir in the remaining 1/2 cup Buffalo wing sauce and 1 cup shredded mozzarella cheese until melted and smooth. Remove from heat.
- Assemble the Lasagna:
- Spread a thin layer of the creamy Buffalo sauce on the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the ricotta mixture over the noodles, followed by half of the Buffalo chicken mixture, and then a sprinkle of green onions.
- Pour one-third of the remaining creamy Buffalo sauce over the chicken layer.
- Repeat the layers: noodles, ricotta mixture, Buffalo chicken, green onions, and creamy Buffalo sauce.
- Top the final layer of noodles with the remaining creamy Buffalo sauce, and sprinkle the remaining 1 cup mozzarella cheese, shredded cheddar cheese, and crumbled blue cheese on top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Serve:
- Let the lasagna rest for 10 minutes before slicing. Garnish with extra green onions if desired.
Enjoy your Buffalo Chicken Lasagna with a side of celery sticks or a crisp green salad for a complete meal!
