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
Scale
For the 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
For the Filling:
- 2 cups ricotta cheese
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1/2 cup green onion, sliced
For the Béchamel:
- 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 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 1/2 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
