Description:
This Cheesy Buffalo Chicken Lasagna is a perfect blend of bold, spicy buffalo chicken with the creamy, comforting layers of a classic lasagna. Whether you’re a fan of spicy food or just love a fun twist on the traditional lasagna, this dish delivers a satisfying combination of flavors.
It’s creamy, cheesy, and just the right amount of heat. Perfect for weeknight dinners or a special occasion!
Ingredients:
For the Buffalo Chicken:
2 cups cooked shredded chicken (rotisserie chicken works well)
1/2 cup buffalo sauce (adjust to spice preference)
1/2 cup cream cheese (softened)
1/4 cup ranch dressing or blue cheese dressing (optional)
For the Lasagna:
9-12 lasagna noodles (depending on the size of your baking dish)
2 cups ricotta cheese
3 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 egg (to mix with ricotta cheese)
2 tbsp fresh parsley or green onions (for garnish)
For the Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions.
Drain and set aside.
Prepare the buffalo chicken mixture: In a large bowl, mix the shredded chicken with buffalo sauce, cream cheese, and ranch or blue cheese dressing (if using).
Set aside.
Make the white sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk for 1-2 minutes to create a roux.
Gradually add the milk, whisking continuously until the sauce thickens (about 5-7 minutes).
Stir in garlic powder, onion powder, salt, and pepper. Remove from heat.
Assemble the lasagna: In a large baking dish, spread a thin layer of the white sauce on the bottom.
Layer 3 lasagna noodles, then half of the buffalo chicken mixture, half of the ricotta cheese (mixed with the egg), and a sprinkle of mozzarella and cheddar cheese.
Repeat with another layer of noodles, chicken mixture, ricotta, and cheese.
Finish with the top layer: Add a final layer of noodles, remaining buffalo chicken, ricotta mixture, and top with the remaining mozzarella, cheddar, and Parmesan cheese.
Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly and the lasagna is heated through.
Garnish with fresh parsley or green onions before serving.
Serve hot and enjoy!
Tips:
Adjust spice level: You can use mild or hot buffalo sauce based on your preference.
Add more or less buffalo sauce for the desired level of heat.
Make ahead: This lasagna can be assembled the night before and stored in the fridge.
Just bake it when ready to serve, though you may need to increase the cooking time slightly.
Extra creaminess: For an even creamier texture, add an additional layer of cream cheese between the layers.
Leftovers: This lasagna makes great leftovers and can be stored in the fridge for up to 3 days.
Variations:
Add vegetables: Consider adding sautéed spinach, mushrooms, or bell peppers to the buffalo chicken mixture for added flavor and texture.
Swap the chicken: Use ground turkey or ground beef for a different twist.
Blue cheese fans: If you love blue cheese, mix it in with the ricotta or sprinkle on top of the lasagna before baking.
Gluten-free: Use gluten-free lasagna noodles and ensure all sauces and dressings are gluten-free.
Correction (Common Mistakes to Avoid):
Don’t overcook the noodles:
Since lasagna noodles continue to cook in the oven, cook them just until they are al dente.
Overcooking them can make them too soft and mushy.
Layering order: Always start with sauce on the bottom of the pan to prevent sticking.
Ensure enough sauce: Be sure to have enough white sauce to coat the noodles and keep the lasagna moist while baking.
Enjoy!
Now, dig into your Cheesy Buffalo Chicken Lasagna and enjoy the perfect combination of spicy, cheesy, and creamy layers.
It’s sure to be a hit with anyone who loves a flavorful twist on a classic dish!