Description
This Buffalo Chicken Lasagna is a flavorful twist on the classic Italian dish, combining crispy breaded chicken strips tossed in spicy buffalo sauce with creamy ricotta and cream cheese filling, topped with a rich béchamel sauce infused with sharp cheddar and blue cheese. Perfectly layered with tender lasagna noodles and baked until golden and bubbly, this dish serves 10 to 12 people and is a crowd-pleaser for any gathering.
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 Sauce
- 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 Prepare Pan: Preheat the oven to 375°F and grease a 10×14 lasagna pan or a 9×13 casserole dish with buffalo sauce to prevent sticking and add flavor.
- Bake Chicken Strips: Place frozen breaded chicken strips on a sheet tray and bake in the preheated oven until crispy, about 20 minutes. Remove and set aside to cool slightly.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
- Make the Filling: In a mixing bowl, whisk together the ricotta cheese, buffalo sauce, cream cheese, and sliced green onions. Adjust seasoning if needed, then set aside.
- Prepare Béchamel Sauce: Melt butter in a pot over medium-high heat. Stir in flour and cook for 30 seconds, stirring constantly to form a roux. Gradually add milk, whisking to break up lumps, and 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 if sauce is lumpy.
- Prepare Chicken: Chop baked chicken strips into bite-sized pieces and toss with 1/2 cup buffalo sauce to coat evenly.
- Assemble Lasagna: Drizzle buffalo sauce into the bottom of the prepared pan. Lay down a layer of lasagna noodles. Spread half of the buffalo ricotta filling over the noodles, then sprinkle half of the chopped buffalo chicken on top. Drizzle some béchamel sauce over the chicken. Repeat layering with noodles, remaining filling, chicken, and béchamel, ending with a layer of noodles.
- Top and Bake: Spread the remaining béchamel sauce over the top layer of noodles and sprinkle with grated mozzarella cheese. Bake in the oven for 40 minutes until the cheese is golden brown and bubbly.
- Rest and Serve: Remove lasagna from oven and let it rest for at least 10 minutes to set. Slice, garnish with thinly sliced green onions, and enjoy!
Notes
- Use gloves when handling buffalo sauce to avoid irritation.
- If you prefer milder heat, reduce the buffalo sauce quantity.
- Make sure to cook noodles al dente since they will continue cooking in the oven.
- Substitute blue cheese with gorgonzola for a similar flavor profile.
- For easier slicing, let the lasagna rest uncovered to cool slightly.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
