Description
Buffalo Chicken Lasagna is a flavorful twist on the classic Italian dish, combining tender shredded chicken tossed in spicy buffalo sauce with creamy ricotta, mozzarella, and tangy blue cheese layers. Baked to perfection, this lasagna delivers a perfect balance of heat, creaminess, and cheesy goodness, making it an irresistible meal for buffalo chicken lovers.
Ingredients
Scale
Main Ingredients
- 12 lasagna noodles
- 2 cups cooked, shredded chicken
- 1 cup buffalo sauce (adjust to taste)
Cheese Mixture
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup crumbled blue cheese (optional)
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the lasagna later.
- Prepare Buffalo Chicken Mixture: In a large mixing bowl, combine the shredded chicken with the buffalo sauce and mix well until the chicken is fully coated in the sauce.
- Mix Cheese Filling: In a separate bowl, blend the ricotta cheese, egg, garlic powder, onion powder, salt, and pepper until smooth and well combined for the creamy cheese layer.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions (about 8-10 minutes) until al dente.
- Drain and Cool Noodles: Drain the noodles and rinse them under cold water to stop the cooking process and prevent sticking.
- Layer Base: Spread a thin layer of the buffalo chicken mixture on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- First Noodle Layer: Place 4 cooked lasagna noodles evenly over the buffalo chicken layer.
- First Cheese Layer: Spread half of the ricotta mixture evenly over the noodles to add creaminess.
- Add Cheeses: Sprinkle one-third of the shredded mozzarella cheese over the ricotta layer, then evenly distribute half of the blue cheese if using.
- Repeat Layers: Spread another layer of buffalo chicken mixture, then add 4 more noodles, followed by the remaining ricotta mixture, another third of mozzarella, and the rest of the blue cheese.
- Top Layer: Place the final 4 noodles on top, spread the remaining buffalo chicken mixture, then cover with the remaining mozzarella and grated Parmesan cheese for a golden finish.
- Cover and Bake: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes.
- Uncover and Finish Baking: Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and golden brown.
- Rest the Lasagna: Let the lasagna sit for 10-15 minutes after baking to set and allow easier serving.
- Cut and Garnish: Cut the lasagna into squares and garnish with fresh parsley if desired for a fresh touch.
- Serve: Serve hot, optionally drizzling with additional buffalo sauce for extra heat and flavor.
- Enjoy: Pair with a side salad or garlic bread to complete your meal.
Notes
- You can adjust the amount of buffalo sauce to make the dish milder or spicier to taste.
- Blue cheese is optional; omit if you prefer a less pungent flavor or replace with extra mozzarella.
- Allowing the lasagna to rest after baking helps it set for neater slices.
- Use fresh parsley as garnish for a pop of color and freshness.
- This recipe can be prepared ahead of time and refrigerated before baking to save time.
