Description
A bold and creamy Buffalo Chicken Lasagna combining crispy breaded chicken strips, spicy buffalo sauce, rich ricotta and cream cheese filling, and a cheesy béchamel sauce, layered with al dente lasagna noodles and topped with mozzarella and sharp cheddar cheeses. Perfect for serving a crowd with a spicy twist on classic comfort food.
Ingredients
Scale
For 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
For Filling:
- 2 cups ricotta cheese
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1/2 cup green onion, sliced
For Béchamel:
- 4 cups whole milk
- 1/4 cup flour
- 1/4 cup butter
- 2 cups sharp cheddar cheese
- 1/2 cup blue cheese
Instructions
- Preheat oven and bake chicken: Preheat the oven to 375°F and prepare a 10×14 lasagna pan or 9×13 casserole dish by lightly drizzling buffalo sauce in the bottom. Place the frozen breaded chicken strips on a sheet tray and bake in the preheated oven until crispy while you prepare the 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 immerse noodles in cold water to stop cooking. Set aside.
- Make buffalo filling: In a mixing bowl, whisk together the ricotta cheese, 1 cup buffalo sauce, and softened cream cheese until smooth. Add the sliced green onions and mix well. Taste and adjust seasoning if needed. Set aside.
- Prepare béchamel sauce: In a saucepan over medium-high heat, melt the butter. Stir in the flour and cook the roux for 30 seconds while stirring constantly. Gradually whisk in the whole milk, breaking up any lumps, and bring the sauce to a boil until it thickens enough to coat the back of a spoon. Reduce heat to low and stir in sharp cheddar and blue cheeses until fully melted and smooth. Season with salt and pepper to taste. Use an immersion blender to smooth out any lumps or graininess.
- Chop chicken and toss with sauce: Remove the baked chicken strips from the oven and chop them into bite-sized pieces. Toss the chopped chicken with 1/2 cup buffalo sauce to evenly coat.
- Assemble the lasagna: Spread a thin drizzle of buffalo sauce on the bottom of the prepared baking pan. Layer shingled lasagna noodles over the sauce. Spread half of the buffalo cheese filling evenly over the noodles. Sprinkle half of the chopped chicken on top. Drizzle a few spoonfuls of béchamel sauce evenly over the chicken. Repeat layering with noodles, filling, chicken, and béchamel ending with a final layer of noodles on top.
- Top and bake: Pour the remaining béchamel sauce evenly over the top layer of noodles. Sprinkle the grated mozzarella cheese evenly on top. Bake in the preheated 375°F oven for 40 minutes until the cheese is bubbly and golden brown.
- Rest and garnish: Remove the lasagna from the oven and let it rest for at least 10 minutes before slicing. Garnish with the thinly sliced green onions and serve warm. Enjoy your spicy, creamy Buffalo Chicken Lasagna!
Notes
- Use gluten-free noodles if you want a gluten-free version of this recipe.
- Adjust the amount of buffalo sauce to control the spice level according to your preference.
- Let the lasagna rest before slicing to allow it to set for cleaner cuts.
- Substitute blue cheese with feta if preferred, but note the flavor difference.
- Baking the chicken separately ensures it stays crispy inside the lasagna layers.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
