Buffalo Chicken Lasagna
A delightful twist on traditional lasagna, combining zesty buffalo chicken with creamy cheeses for a delightful dish perfect for family dinners and gatherings.
Ingredients
Lasagna Layers
- 9 pieces lasagna noodles Cook according to package instructions.
- 2 cups cooked chicken, shredded Leftover chicken or rotisserie chicken works well.
- 1 cup buffalo sauce Adjust based on spice preference.
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded Reserve some for topping.
- 1 cup blue cheese, crumbled Can substitute with feta or omit.
- 1/2 cup grated Parmesan cheese For topping.
- 1 piece egg Add for binding.
- to taste salt and pepper
Garnish
- to taste green onions, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions; drain and set aside.
- In a bowl, combine shredded chicken, buffalo sauce, ricotta cheese, egg, salt, and pepper.
Layering
- Spread a thin layer of the chicken mixture in the bottom of a 9×13 inch baking dish.
- Layer 3 lasagna noodles over the chicken mixture, followed by half of the remaining chicken mixture, and a third of the mozzarella.
- Repeat the layers, finishing with noodles, remaining chicken mixture, mozzarella, and blue cheese.
- Sprinkle the Parmesan cheese on top.
Baking
- Cover with foil and bake for 25 minutes, then remove the foil and bake an additional 15 minutes until bubbly and golden.
- Let it cool slightly, garnish with green onions, and serve.
Notes
Leftover Buffalo Chicken Lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months.