Description
This Buffalo Chicken Lasagna recipe combines the spicy kick of buffalo sauce with creamy cheeses and tender chicken strips layered between lasagna noodles. A rich béchamel sauce with sharp cheddar and blue cheese melds the flavors perfectly, making it a crowd-pleasing main course for 10 to 12 servings.
Ingredients
Scale
Lasagna
- 20 oz. frozen breaded chicken strips
- 1/2 cup buffalo sauce, plus extra for pan drizzling
- 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
- 4 cups whole milk
- 1/4 cup flour
- 1/4 cup butter
- 2 cups sharp cheddar cheese
- 1/2 cup blue cheese
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 375°F and grease a 10x14 lasagna pan or 9x13 casserole dish with a drizzle of buffalo sauce. Place frozen chicken strips on a sheet tray and bake in the oven until crispy, about 20 minutes.
- Cook Noodles: While the chicken bakes, bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking, then set aside.
- Make Filling: In a mixing bowl, whisk together the ricotta cheese, buffalo sauce, and softened cream cheese until smooth. Taste and adjust seasoning if needed. Stir in sliced green onions. Set aside.
- Prepare Béchamel Sauce: In a medium pot 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 milk to avoid lumps, bring to a gentle boil until thickened and able 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 the sauce is lumpy or grainy.
- Chop and Sauce Chicken: Chop the baked chicken strips into bite-sized pieces and toss with 1/2 cup buffalo sauce to coat evenly.
- Assemble Lasagna: Drizzle some buffalo sauce on the bottom of the prepared pan. Layer shingled lasagna noodles over the sauce. Spread half of the cheese filling over the noodles, followed by half of the chopped buffalo chicken. Spoon some béchamel sauce over the chicken. Repeat layering with noodles, remaining filling, chicken, and béchamel, ending with a final noodle layer. Top with remaining béchamel and grated mozzarella cheese.
- Bake: Bake in the oven at 375°F for 40 minutes until the cheese is bubbly and golden brown on top.
- Rest and Serve: Remove the lasagna from the oven and let it rest for at least 10 minutes to set. Garnish with sliced green onions before slicing and serving. Enjoy!
Notes
- Use extra buffalo sauce if you prefer a spicier dish or want to drizzle for more flavor.
- For a creamier béchamel, use whole milk as specified; substitute with 2% milk for a lighter version.
- If fresh lasagna noodles are available, reduce boiling time accordingly to prevent overcooking.
- You can substitute blue cheese with gorgonzola for a milder flavor.
- To make this recipe gluten free, use gluten-free lasagna noodles and substitute flour with a gluten-free flour blend in the béchamel.
- Letting the lasagna rest before slicing helps it hold its shape and enhances flavor melding.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of recipe)
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 860 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
