Description

This Buffalo Chicken Lasagna combines the spicy tang of buffalo sauce with creamy ricotta and sharp cheddar cheeses layered between tender lasagna noodles and crispy breaded chicken strips. Finished with a rich béchamel sauce and topped with melted mozzarella and blue cheese, this dish offers a flavorful twist on traditional lasagna perfect for gatherings or a hearty weeknight meal.

Ingredients

Scale

Lasagna

20 oz frozen breaded chicken strips
1/2 cup buffalo sauce, plus extra for pan
1 lb lasagna noodles
1 cup grated mozzarella cheese
1 cup green onion, thinly sliced

Filling

2 cups ricotta cheese
1 cup buffalo sauce
1 cup cream cheese, softened
1/2 cup green onion, sliced

Béchamel

4 cups whole milk
1/4 cup flour
1/4 cup butter
2 cups sharp cheddar cheese
1/2 cup blue cheese

Cook Mode Prevent your screen from going dark

Instructions

Preheat and prepare chicken: Preheat your oven to 375°F. Place the frozen breaded chicken strips on a sheet tray and bake until they are crispy while you prepare other components.
Cook noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside in cold water to prevent sticking.
Make filling: In a mixing bowl, whisk together ricotta cheese, buffalo sauce, and softened cream cheese until smooth. Taste and set aside.
Prepare béchamel sauce: In a pot over medium-high heat, melt butter. Stir in flour and cook for 30 seconds, stirring constantly to form a roux. Gradually whisk in milk to avoid lumps, then bring to a boil until the sauce thickens enough to coat the back of a spoon. Reduce heat to low and stir in sharp cheddar and blue cheese until melted and smooth. Season with salt and pepper. Use an immersion blender to smooth out any lumps if needed.
Chop chicken and toss with sauce: Remove baked chicken strips from the oven and chop them into bite-sized pieces. Toss the chopped chicken with 1/2 cup buffalo sauce.
Assemble lasagna: Drizzle some buffalo sauce on the bottom of your 10x14 or 9x13 pan. Lay down a layer of lasagna noodles, spread half of the cheese filling over noodles, and sprinkle with half the buffalo chicken. Drizzle several spoons of béchamel sauce over the top. Repeat the layer once more, ending with noodles.
Top and bake: Pour the remaining béchamel sauce evenly over the top layer of noodles and sprinkle with grated mozzarella cheese. Bake in the oven for 40 minutes until cheese is bubbly and starting to brown.
Rest and garnish: Remove from the oven and let rest for at least 10 minutes. Slice the lasagna and garnish with thinly sliced green onions before serving.

Notes

You can substitute fresh buffalo sauce with homemade hot sauce mixed with melted butter for a richer flavor.
If blue cheese is not preferred, it can be omitted or replaced with extra sharp cheddar cheese.
Use no-boil lasagna noodles for a quicker assembly but adjust baking time as needed.
Letting the lasagna rest after baking helps it set, making slicing easier and neater.
For a spicier kick, add extra buffalo sauce between layers or on top before serving.

Nutrition

Serving Size: 1 slice (1/10 of recipe)
Calories: 490 kcal
Sugar: 6 g
Sodium: 920 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 95 mg