Buffalo Chicken Lasagna with Blue Cheese and Green Onion Recipe

If you’re anything like me and love a good spicy kick combined with rich, creamy comfort food, then you’re going to adore this Buffalo Chicken Lasagna with Blue Cheese and Green Onion Recipe. It’s that beautiful marriage of bold buffalo flavors mellowed out by creamy blue cheese and bright green onion, layered perfectly between tender lasagna noodles. Honestly, it’s a game-changer for family dinners or casual get-togethers when you want something familiar but with a fun twist.

What really makes this Buffalo Chicken Lasagna with Blue Cheese and Green Onion Recipe stand out is its balance—spicy, creamy, cheesy, and just the right amount of tangy. It’s a dish that’s as satisfying as it is exciting to eat. Plus, you can prep so much of it ahead of time, making it a great option when you want to impress without stress.

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Ingredients & Why They Work

Each ingredient in this Buffalo Chicken Lasagna with Blue Cheese and Green Onion Recipe plays a special role, and choosing the right ones really elevates the dish. For instance, using frozen breaded chicken strips keeps things easy while still delivering that crispy texture, while the blend of cheeses creates a creamy, tangy backbone that you can’t beat.

• Frozen breaded chicken strips: Convenient and crispy once baked, these are a game-changer for speedy prep without sacrificing texture.
• Buffalo sauce: This is your spicy kick—go for a quality sauce with good heat and flavor balance.
• Lasagna noodles: The classic layering base; cooking them al dente prevents mushiness after baking.
• Mozzarella cheese: Adds melty, gooey goodness on top and inside the layers.
• Green onion: Fresh, sharp, and slightly sweet—it brightens each bite beautifully when sprinkled on top.
• Ricotta cheese: Creates that rich, creamy texture in the filling that balances the buffalo heat.
• Cream cheese: Softens the filling mixture with silky smoothness.
• Whole milk: The base for your béchamel sauce, giving it that creamy consistency.
• Flour & butter: For the roux, the thickening base that makes your béchamel sauce velvety and smooth.
• Sharp cheddar cheese: Brings a punch of flavor and melts beautifully into the béchamel.
• Blue cheese: The star that adds tangy depth, balancing the spiciness perfectly.

Tweak to Your Taste

I love to personalize this Buffalo Chicken Lasagna with Blue Cheese and Green Onion Recipe depending on my mood or who I’m cooking for. Sometimes I add a little extra ranch dressing into the filling for creamier richness, or I swap out the blue cheese for crumbled feta when I want a slightly milder tang. The beauty is you can make it your own.

• Variation: When hosting friends who prefer less heat, I reduce the buffalo sauce by half and add more cream cheese to tone down the spice without losing flavor.
• Dietary modifications: For a gluten-free option, swap the noodles for gluten-free pasta sheets or even thinly sliced zucchini for a low-carb twist.
• Seasonal changes: Toss in some roasted red peppers or even a handful of baby spinach for added color and nutrition.

Step-by-Step: How I Make Buffalo Chicken Lasagna with Blue Cheese and Green Onion Recipe

Step 1: Bake the Chicken Strips

Start by preheating your oven to 375°F and arrange the frozen breaded chicken strips on a sheet pan. Bake them right away so they crisp up while you’re prepping everything else. This makes the process feel efficient, and having those crispy strips ready is key — plus, you want to avoid soggy chicken in your lasagna.

Step 2: Cook the Lasagna Noodles

Meanwhile, boil a large pot of salted water and cook your lasagna noodles until just al dente. It’s important not to overcook here because they’ll soak up sauce and continue cooking in the oven. Once done, drain and rinse with cold water to stop cooking and keep them from sticking together.

Step 3: Make the Buffalo Cream Cheese Filling

In a bowl, whisk together the ricotta cheese, softened cream cheese, buffalo sauce, and half of your sliced green onions. Taste it here—you’ll want a balanced blend of spicy and creamy before layering. Adjust buffalo sauce if you feel like adding more kick.

Step 4: Prepare the Cheesy Béchamel Sauce

Melt the butter in a pot over medium-high heat, then stir in the flour to make a roux; toast it while stirring for about 30 seconds. Gradually whisk in the whole milk, making sure there are no lumps. Bring the sauce to a light boil—it’s ready when it thickly coats the back of a spoon. Turn down the heat and add sharp cheddar and blue cheese, stirring until silky smooth. If the sauce feels grainy, an immersion blender can smooth it out perfectly.

Step 5: Assemble Your Lasagna

Chop the crispy chicken into bite-sized pieces and toss with half a cup of buffalo sauce to coat. In your lasagna pan, start with a drizzle of buffalo sauce on the bottom, then layer noodles, half the creamy filling, half the chicken, and a few spoonfuls of béchamel. Repeat once more, then finish with noodles topped generously with béchamel sauce and mozzarella cheese. This layering gives you that perfect bite every time.

Step 6: Bake and Rest

Bake your lasagna at 375°F for about 40 minutes until the cheese browns nicely on top and the sauce is bubbly. Then, and this is important, let it rest for at least 10 minutes before slicing to allow everything to set up and make cutting clean slices easier.

How to Serve Buffalo Chicken Lasagna with Blue Cheese and Green Onion Recipe

Garnishes

I always top the lasagna with a fresh handful of sliced green onions right before serving—it adds that vibrant color and a peppery crunch that wakes up the dish. Sometimes I drizzle just a little extra buffalo sauce on top if we want more heat. A sprinkle of chopped fresh parsley or celery leaves also adds a lovely fresh note.

Side Dishes

To keep things balanced, I like pairing this lasagna with crisp, refreshing sides like a simple mixed green salad or crunchy celery sticks with ranch or blue cheese dressing. Roasted or grilled veggies also work nicely to round out the meal without overpowering the bold flavors of the lasagna.

Creative Ways to Present

When I’m serving this for game day or a casual party, I sometimes assemble individual portions in small oven-safe ramekins—perfect for plating and extra cute for guests. It’s also fun to let everyone add their own toppings like extra green onion, crumbled blue cheese, or a dash of hot sauce. Presentation can turn it into a real conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly covered in the refrigerator; they usually keep well for about 3 to 4 days. I find that the flavors actually deepen overnight, so leftovers can be just as delicious, if not better, the next day.

Freezing

This Buffalo Chicken Lasagna with Blue Cheese and Green Onion Recipe freezes beautifully. I freeze it before baking in an airtight container or wrapped tightly with foil and plastic wrap. When you’re ready to enjoy it, thaw overnight in the fridge and bake as usual—sometimes adding a little extra cheese on top for that just-baked look and taste.

Reheating

To reheat, I recommend warming individual slices in the oven at 350°F, covered loosely with foil to prevent drying out, for about 15–20 minutes. You can also microwave it, but I find the oven keeps the texture closer to fresh-baked perfection.

FAQs

Final Thoughts

This Buffalo Chicken Lasagna with Blue Cheese and Green Onion Recipe is one of those dishes that feels like a hug on a plate — spicy, creamy, and full of bold flavors that keep you coming back for more. I love making it when friends come over or whenever I want a dinner that’s hearty but with a fun twist. Give it a try—you might just find it becomes a new favorite in your rotation, like it did in mine.

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