Description
This Buffalo Chicken Lasagna combines spicy buffalo chicken, creamy ricotta filling, and a rich cheddar and blue cheese béchamel sauce layered between tender lasagna noodles for a bold, flavorful twist on classic lasagna perfect for game day or family dinners.
Ingredients
Scale
Lasagna Layers
- 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 a drizzle of buffalo sauce for extra flavor.
- Bake Chicken Strips: Arrange frozen breaded chicken strips on a sheet tray and bake in the preheated oven until crispy while preparing other components, about 15-20 minutes. Remove from oven once crispy.
- Cook Noodles: Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to the package instructions until al dente. Drain and immediately transfer to a bowl of cold water to stop cooking. Set aside.
- Make Filling: In a mixing bowl, thoroughly whisk together ricotta cheese, buffalo sauce, and softened cream cheese. Taste and set aside for assembling.
- Prepare Béchamel Sauce: In a pot over medium-high heat, melt butter. Stir in flour and toast the roux for about 30 seconds, stirring continuously to prevent burning. Slowly whisk in the whole milk to avoid lumps and bring the sauce to a boil until it thickens and coats 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, and use an immersion blender if needed for a creamy texture.
- Chop and Sauce 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 on the bottom of the prepared pan. Layer lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over noodles, sprinkle half of the chopped buffalo chicken, and drizzle some béchamel sauce over this layer. Repeat these layers once more ending with noodles on top.
- Top and Bake: Spread the remaining béchamel sauce over the top noodles and sprinkle with grated mozzarella cheese. Bake in the preheated oven for 40 minutes or until the cheese is bubbling and golden brown on top.
- Rest and Garnish: Remove lasagna from the oven and let it rest for at least 10 minutes to set. Garnish the top with thinly sliced green onions before slicing and serving.
- Serve: Slice the lasagna into portions and enjoy this spicy, cheesy comfort dish!
Notes
- Using frozen breaded chicken strips saves time, but fresh grilled chicken can be substituted for a different texture.
- Make sure to toss noodles in cold water immediately after boiling to prevent sticking and overcooking.
- An immersion blender helps achieve a smooth béchamel sauce if lumps form.
- If blue cheese is too strong, reduce quantity or use a milder variety for the béchamel.
- Leftover lasagna stores well covered in the refrigerator for up to 3 days or can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 850 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: 90 mg
