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
Scale
Lasagna
- 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: 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 1/2 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
