Crisp, spicy, and creamy all at once, this Buffalo Chicken Lasagna Recipe flips the classic Italian dish on its head with a tangy kick and a luscious cheese sauce that’ll have you coming back for seconds. Trust me, it’s a game-changer in the lasagna world!
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Why You'll Love This Recipe
I still remember the first time I made this Buffalo Chicken Lasagna Recipe. It was a last-minute dinner idea for friends who love spice, and boy, did it deliver. Beyond the bold flavors, it’s surprisingly simple to put together!
- Bold Flavor Fusion: Combining spicy buffalo chicken with creamy lasagna layers gives you the best of both worlds—comfort and a tangy punch.
- Easy Prep: Using frozen breaded chicken strips cuts down on cooking time while still delivering crispy texture.
- Cheesy, Creamy Goodness: The homemade béchamel sauce mixed with sharp cheddar and blue cheese makes every bite rich and satisfying.
- Great for Gatherings: This recipe serves a crowd and holds up well if you want to make it ahead of time.
Ingredients & Why They Work
This Buffalo Chicken Lasagna Recipe is all about balancing heat, creaminess, and texture. Each ingredient brings a lot to the table, so I always recommend fresh quality where you can, like using real buffalo sauce instead of bottled wing sauce combos.
- Frozen breaded chicken strips: I love these for the crispy texture without the fuss of frying; just bake them straight from frozen.
- Buffalo sauce: This adds the signature spicy tang that defines the dish. Use your favorite brand or homemade for extra flavor control.
- Lasagna noodles: Regular noodles work best here to soak up the sauce without becoming mushy.
- Mozzarella cheese: Its meltability and mild flavor balance out the sharpness of cheddar and blue cheese.
- Green onions: I always add these fresh on top for a pop of color and subtle bite.
- Ricotta cheese: Adds creamy richness and tames the buffalo heat inside the layers.
- Cream cheese: Softened cream cheese makes the filling irresistibly smooth and luscious.
- Whole milk: Essential for the béchamel to be silky and thick without heaviness.
- Flour and butter: The foundation of the roux that thickens the béchamel sauce perfectly.
- Sharp cheddar cheese: Brings a robust tang that pairs beautifully with buffalo flavors.
- Blue cheese: Even if you’re not a huge fan, just a little adds depth and that classic wing-sauce vibe.
Make It Your Way
I’m all for making recipes your own, and this Buffalo Chicken Lasagna Recipe is no exception. Some weeks I swap the chicken for grilled chicken breasts or add extra celery in the filling for crunch—hey, whatever makes it more “you.”
- Variation: One time, I swapped out the blue cheese for a milder Monterey Jack to keep it kid-friendly. The lasagna still packed punch without overwhelming little taste buds.
- Dietary swap: Using gluten-free noodles worked just fine when I made this for a friend with gluten sensitivity. Just watch cooking times so noodles don’t overcook.
Step-by-Step: How I Make Buffalo Chicken Lasagna Recipe
Step 1: Crisp up the chicken
Preheat your oven to 375°F and pop the frozen breaded chicken strips onto a baking sheet. Bake them while you get everything else ready—this way, they come out perfectly crispy by the time you need to assemble. Keep an eye on them so they don’t dry out; a little golden brown is your goal.
Step 2: Cook the lasagna noodles
Bring a big pot of salted water to a boil and cook the noodles until just al dente (usually a minute or two less than package directions). Drain and plunge them into cool water right away to prevent sticking and stop the cooking process. Lay them flat on a clean towel.
Step 3: Mix the cheesy buffalo filling
In a bowl, whip together the ricotta, softened cream cheese, and buffalo sauce until smooth. Taste here because this filling carries a lot of flavor—you can add more buffalo sauce if you want it spicier or some extra cream cheese to mellow things out.
Step 4: Make the creamy béchamel sauce
Melt butter over medium-high heat in a pot. Whisk in flour and cook the roux for about 30 seconds, stirring constantly so it doesn’t brown. Slowly whisk in milk, bringing it to a gentle boil; it should thicken enough to coat a spoon. Lower the heat and stir in sharp cheddar and blue cheese until melted. Season with salt and pepper. If it gets lumpy, I love using an immersion blender to smooth it out.
Step 5: Assemble your lasagna layers
Chop the baked chicken into bite-sized pieces and toss with ½ cup buffalo sauce for extra zing. Spread a little buffalo sauce on the bottom of your pan. Layer noodles, half the buffalo-cream cheese filling, half your chicken, and béchamel sauce. Repeat once more, finishing with a noodle layer topped with the remaining béchamel and shredded mozzarella.
Step 6: Bake and rest
Pop your lasagna in the oven for 40 minutes until the cheese on top bubbles and starts turning a beautiful golden brown. When you pull it out, don’t rush—let it rest for at least 10 minutes. This step helps it set so the slices hold together nicely.
Top Tip
I’ve tested this Buffalo Chicken Lasagna Recipe numerous times for get-togethers, and these tips have always saved me:
- Perfect chicken texture: Bake your frozen strips directly on a wire rack if you have one to keep them crisp all around—no soggy bottoms here!
- Don't overcook noodles: Slightly undercooked noodles will finish cooking in the oven’s steam, so resist the urge to fully cook them beforehand.
- Smooth béchamel: When adding milk, whisk constantly to avoid lumps—and use an immersion blender if you need to.
- Resting time: Never skip resting your lasagna after baking; it really improves the texture and makes slicing easier.
How to Serve Buffalo Chicken Lasagna Recipe
Garnishes
I like to sprinkle plenty of fresh green onions on top to cut through the richness with a subtle sharpness. Sometimes, I add a drizzle of extra buffalo sauce or a few crumbles of blue cheese for that authentic wing-house feel right at home.
Side Dishes
For sides, I keep it nice and simple: crisp celery sticks and cool ranch dressing are a classic combo with buffalo flavors. A crunchy mixed green salad with a light vinaigrette also balances the lasagna's richness perfectly.
Creative Ways to Present
For casual dinner parties, I’ve served individual lasagna portions in mini ramekins – they’re so cute and make portioning a breeze! Also, topping each serving with a celery spear or a sprig of fresh parsley adds a pretty contrast for special occasions.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers tightly covered in the fridge for up to 4 days. I find the flavors actually deepen overnight—a win-win situation!
Freezing
This lasagna freezes very well. I like to bake it partially (about 20 minutes), then cool, cover with foil, and freeze. When ready, thaw overnight in the fridge and finish baking—this method keeps the texture spot-on.
Reheating
To reheat, cover with foil and warm in a 350°F oven until bubbly—usually about 20 minutes. For quick reheats, the microwave works fine, but the oven maintains that crisp cheesy top better.
Frequently Asked Questions:
Absolutely! You can bake or grill fresh chicken breasts, shred or dice them, and then toss with buffalo sauce before assembling. Just make sure to cook the chicken thoroughly beforehand.
Yes! Simply cut back the amount of buffalo sauce, or use a milder buffalo sauce option. You can also add extra cream cheese or ricotta to mellow the heat without sacrificing flavor.
Definitely! You can assemble the lasagna a day in advance and refrigerate. Just bring it to room temperature before baking. This makes it perfect for busy weeknights or entertaining.
If blue cheese isn’t your thing, try substituting with extra sharp cheddar or fontina for creaminess and flavor without the strong bite.
Final Thoughts
This Buffalo Chicken Lasagna Recipe is one of those dishes I find myself making when I want comfort food with a little edge. Whether it’s casual family dinners or a weekend gathering with friends, it never fails to impress. Seriously, give it a try—you might find your new favorite lasagna!
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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: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Buffalo Chicken Lasagna is a flavorful twist on the classic Italian dish, combining crispy breaded chicken strips tossed in spicy buffalo sauce with creamy ricotta and cream cheese filling, layered between al dente lasagna noodles and topped with a rich béchamel sauce featuring sharp cheddar and blue cheese. This hearty bake is finished with a golden cheese crust and garnished with fresh green onions, perfect for a crowd-pleasing main course.
Ingredients
For the 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
For the Filling:
- 2 cups ricotta cheese
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- ½ cup green onion, sliced
For the Béchamel:
- 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 lasagna pan or a 9x13 casserole dish by lightly greasing it with buffalo sauce.
- Bake Chicken Strips: Arrange frozen breaded chicken strips on a sheet tray and bake in the preheated oven until crispy, approximately 15-20 minutes. Remove and chop into bite-sized pieces.
- Cook Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and place in cold water to stop cooking. Set aside.
- Prepare Filling: In a mixing bowl, whisk together ricotta cheese, buffalo sauce, and softened cream cheese until smooth. Stir in sliced green onions. Taste and adjust seasoning if necessary.
- Make Béchamel Sauce: In a pot over medium-high heat, melt butter. Stir in flour to form a roux and toast for 30 seconds while stirring constantly. Slowly whisk in milk to avoid lumps, and bring the sauce to a gentle boil until it thickens enough to coat the back of a spoon. Reduce heat to low, then add sharp cheddar and blue cheese. Stir until melted and smooth. Season with salt and pepper. Use an immersion blender if needed to smooth out any lumps.
- Toss Chicken: Toss the chopped, cooked chicken pieces with ½ cup buffalo sauce until evenly coated.
- Assemble Lasagna: Drizzle a little buffalo sauce on the bottom of the prepared pan. Layer lasagna noodles to cover the base. Spread half of the cheese filling evenly over the noodles. Top with half of the buffalo chicken pieces. Drizzle a few spoonfuls of béchamel sauce over the chicken. Repeat layers, ending with noodles on top.
- Add Topping: Spread the remaining béchamel sauce over the top layer of noodles and sprinkle with grated mozzarella cheese.
- Bake: Place the assembled lasagna in the oven and bake for 40 minutes until the cheese on top is bubbling and beginning to brown.
- Rest and Serve: Remove from the oven and let the lasagna rest for at least 10 minutes before slicing. Garnish with the remaining sliced green onions. Serve and enjoy!
Notes
- Use frozen breaded chicken strips to save prep time and ensure crispy texture.
- Substitute blue cheese with gorgonzola or omit for a milder flavor.
- For a spicier dish, add extra buffalo sauce when tossing chicken or drizzle more on assembled layers.
- If béchamel sauce becomes lumpy, an immersion blender helps smooth it out quickly.
- Allowing the lasagna to rest after baking helps it set for cleaner slices.
- Leftover lasagna can be refrigerated for up to 3 days and reheated in the oven for best texture.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
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