Crispy, spicy, and irresistibly creamy—that’s exactly what you get with this Buffalo Chicken Lasagna Recipe. If you’re craving something uniquely comforting with a kick, you’re in the right place.
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Why You'll Love This Recipe
This Buffalo Chicken Lasagna Recipe is a game changer, combining two loves: traditional Italian comfort food and spicy buffalo chicken. When I discovered this combo, it instantly became my go-to for game days and cozy dinners alike.
- Flavor Fusion: The spicy buffalo sauce layered with creamy ricotta and tangy blue cheese delivers bold, balanced flavor in every bite.
- Textural Delight: Crispy baked chicken strips provide a satisfying crunch against tender noodles and luscious béchamel sauce.
- Feeding a Crowd: This recipe serves 10-12, making it perfect for potlucks, family dinners, or whenever you want leftovers you’ll crave.
- Built for Ease: With simple steps and everyday ingredients, you don’t have to be a pro to pull off this show-stopper.
Ingredients & Why They Work
Every ingredient in this Buffalo Chicken Lasagna Recipe has its job, contributing flavor, texture, or creaminess. I always recommend using quality products—especially the cheeses and buffalo sauce—to get the most out of this dish.
- Frozen breaded chicken strips: Baking these until crisp adds a delightful crunch and easy protein base.
- Buffalo sauce: The star spicy flavor — use a favorite brand or homemade sauce for your preferred heat level.
- Lasagna noodles: Al dente noodles hold the layering beautifully without getting mushy.
- Mozzarella cheese: Mild and melty, it balances the sharpness of the cheddar and blue cheese.
- Green onion: Adds a fresh, mild bite and vibrant color as garnish.
- Ricotta cheese: Provides the creamy, tangy filling to soften the spice.
- Cream cheese: Adds richness and smooth texture to the filling.
- Whole milk: Essential for the silky béchamel sauce that ties the layers together.
- Flour and butter: The classic roux base for a smooth béchamel.
- Sharp cheddar cheese: Gives the béchamel a bold, cheesy backbone to complement the buffalo flavors.
- Blue cheese: Brings that tangy punch classic to buffalo dishes — a little goes a long way here.
Make It Your Way
One of the best things about this Buffalo Chicken Lasagna Recipe is how easily you can make it your own. I often tweak the heat by swapping out buffalo sauce brands or adding extra blue cheese if I’m feeling indulgent. You’ll want to experiment too!
- Variation: When I want a lighter take, I swap regular breaded chicken for grilled chicken tenders and use a reduced-fat cheese mix—it still packs plenty of flavor.
- Dietary swaps: For gluten-free, use gluten-free lasagna noodles and flour in the béchamel. If you’re dairy-free, cashew-based cheeses can work creatively.
- Spice level: Adjust the buffalo sauce quantity and type depending on your heat tolerance. I like it medium spicy, but you can turn it down or up easily here.
Step-by-Step: How I Make Buffalo Chicken Lasagna Recipe
Step 1: Get the Chicken Crispy
Preheat your oven to 375°F and pop the frozen breaded chicken strips onto a sheet tray. Bake them until golden and crunchy (about 15 minutes). This makes sure your chicken adds a contrasting texture instead of sogginess. While they bake, you can get noodles cooking and start on your filling and béchamel.
Step 2: Cook & Chill the Noodles
Boil salted water and cook the lasagna noodles until just al dente—don’t overcook! Rinse them in cold water to stop the cooking process and keep them from sticking. This little trick ensures your layers stay just right instead of falling apart later.
Step 3: Whip Up the Filling
In a bowl, whisk together ricotta, softened cream cheese, and buffalo sauce. Taste and adjust—sometimes I add an extra splash of sauce if I want more heat here. Toss in sliced green onions for freshness, and set aside.
Step 4: Make That Velvety Béchamel
Melt butter over medium heat, whisk in flour, and toast for 30 seconds—the smell will tell you it’s ready. Slowly whisk in whole milk, breaking up lumps as you go, and bring it to a boil. Reduce to low and stir in sharp cheddar and blue cheese until smooth and creamy. Season with salt and pepper. If your sauce gets grainy, I find an immersion blender smooths it perfectly.
Step 5: Toss & Layer
Chop the crispy chicken into bite-sized pieces, then mix with half a cup of buffalo sauce to coat. In your baking dish, drizzle buffalo sauce on the bottom, layer noodles, spread half the filling, sprinkle half the chicken, and spoon béchamel. Repeat once, ending with noodles topped by béchamel and mozzarella. This layering locks in all the flavors you’ll adore.
Step 6: Bake & Rest
Bake for 40 minutes until bubbling and golden on top. Don’t skip resting—letting it sit 10 minutes lets everything set, making slicing neat and the flavors meld beautifully.
Top Tip
I’ve made this Buffalo Chicken Lasagna Recipe loads of times, and these tips always help me nail it every time without stress.
- Don’t skip chilling noodles: It keeps them firm and stops them from sticking together or becoming gummy in the lasagna.
- Layer thoughtfully: Even distribution of chicken, cheese, and sauce means every slice hits all the flavors.
- Béchamel cheats: If your white sauce is lumpy, an immersion blender is your best kitchen buddy to save the day.
- Let it rest: I used to slice immediately—big mistake! Resting lets the lasagna set and slice beautifully without a mess.
How to Serve Buffalo Chicken Lasagna Recipe
Garnishes
I love topping mine with fresh green onions—they add crunch and freshness that balances the rich, spicy layers. Sometimes I sprinkle extra crumbled blue cheese for that tangy punch if I’m feeling fancy.
Side Dishes
A simple crisp celery and carrot sticks platter is classic and cuts through the spice nicely. I also pair this with a cool cucumber salad or a side of roasted sweet potatoes for a filling meal.
Creative Ways to Present
For special occasions, I’ve made individual servings in small ramekins for guests. It’s a hit at parties and makes portioning a breeze. Also, adding a drizzle of extra buffalo sauce on each plate amps up the heat and presentation.
Make Ahead and Storage
Storing Leftovers
I tightly cover leftovers with foil or plastic wrap and refrigerate. It keeps well for up to 4 days and the flavors actually deepen overnight, making it even better the next day.
Freezing
This Buffalo Chicken Lasagna Recipe freezes beautifully. I freeze fully assembled but unbaked lasagna in a foil pan, then defrost overnight before baking. It’s so handy for busy weeks or meal prep.
Reheating
To reheat, I cover the lasagna with foil and warm at 350°F until heated through (usually 20-25 minutes), removing foil in the last 5 minutes to crisp the top again.
Frequently Asked Questions:
Absolutely! You can cook and shred fresh chicken breasts or thighs, then toss with buffalo sauce before layering. Just remember to adjust cooking times as homemade chicken won’t bring the same crisp texture as breaded strips.
If you prefer milder flavor, reduce the amount of buffalo sauce in both the filling and for tossing with the chicken. You can also add more cream cheese or ricotta to mellow out the heat without losing the signature buffalo taste.
Yes! This lasagna can be assembled a day before baking. Simply cover tightly and refrigerate, then bake as directed when ready. This makes it a fantastic meal prep or party dish.
Classic celery and carrot sticks with ranch or blue cheese dip complement the spicy flavors nicely. Salads with a simple vinaigrette or roasted veggies also make great accompaniments to balance the richness.
Final Thoughts
I can’t recommend this Buffalo Chicken Lasagna Recipe enough if you’re looking for a unique twist on classic lasagna that packs bold flavors with creamy indulgence. It’s one of those dishes I make when I want to impress friends or just treat myself. Trust me, once you try it, it’ll become a staple in your rotation too!
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Delicious Recipe
- Prep Time: 25 minutes
- Rest Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A flavorful twist on classic lasagna featuring crispy buffalo chicken strips layered with creamy ricotta and cream cheese filling, rich cheddar and blue cheese béchamel sauce, and a spicy buffalo sauce kick. Perfect for parties or game day, this Buffalo Chicken Lasagna serves 10 to 12 and offers a deliciously creamy, cheesy, and spicy main dish.
Ingredients
Lasagna
- 20 oz. frozen breaded chicken strips
- ½ 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
- ½ cup green onion, sliced
Béchamel Sauce
- 4 cups whole milk
- ¼ cup flour
- ¼ cup butter
- 2 cups sharp cheddar cheese
- ½ cup blue cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F and prepare a 10x14-inch lasagna pan or 9x13-inch casserole dish by drizzling some buffalo sauce on the bottom.
- Bake Chicken Strips: Spread the frozen breaded chicken strips on a sheet tray and bake in the preheated oven until crispy, about the time you cook the noodles and prepare sauces. Remove from the oven when done.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and set aside in cold water to stop cooking.
- Prepare Filling: In a mixing bowl, whisk together ricotta cheese, buffalo sauce, and softened cream cheese until smooth. Adjust seasoning as needed and set aside.
- Make Béchamel Sauce: In a pot over medium-high heat, melt butter and whisk in flour to form a roux. Toast the roux for 30 seconds, stirring constantly. Gradually whisk in the whole milk to prevent lumps, then bring to a boil until sauce thickens and coats the back of a spoon. Reduce heat to low and stir in sharp cheddar and blue cheeses until melted and smooth. Season with salt and pepper. Use an immersion blender to smooth the sauce if needed.
- Prepare Chicken: Chop the baked chicken strips into bite-sized pieces and toss them with ½ cup buffalo sauce.
- Assemble Lasagna: Drizzle buffalo sauce on the bottom of the prepared pan. Layer the lasagna noodles shingled over the sauce. Spread half of the cheese filling evenly over the noodles. Sprinkle half of the chopped buffalo chicken over the filling. Drizzle a few spoonfuls of béchamel sauce over the chicken. Repeat layering with noodles, filling, and chicken, ending with noodles on top. Pour the remaining béchamel sauce over the final noodle layer and top with grated mozzarella cheese.
- Bake: Bake the assembled lasagna in the oven for 40 minutes until the cheese on top starts to brown and the dish is bubbly.
- Rest and Garnish: Remove from the oven and let the lasagna rest for at least 10 minutes to set. Slice, garnish with the remaining green onions, and serve warm.
Notes
- Use frozen breaded chicken strips for convenience and crispy texture; bake them fully before chopping.
- To avoid sticky noodles, rinse cooked lasagna noodles under cold water and toss in a little oil if not assembling immediately.
- Adjust buffalo sauce quantity to your preferred spice level.
- Béchamel sauce can be blended for extra smoothness if lumpy.
- Letting the lasagna rest after baking helps it hold its shape when sliced.
- Substitute blue cheese with gorgonzola or omit for milder flavor.
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the dish)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
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