Description
This Buffalo Chicken Lasagna is a spicy twist on the classic Italian dish, featuring crispy breaded chicken strips tossed in buffalo sauce layered with creamy ricotta filling, a rich béchamel sauce with sharp cheddar and blue cheese, and tender lasagna noodles. Baked to perfection with a golden cheese topping and garnished with fresh green onions, it's a crowd-pleasing, comfort food with a kick.
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 and bake chicken: Preheat the oven to 375°F. Arrange the frozen breaded chicken strips on a sheet tray and bake in the preheated oven until crispy, about 20 minutes, while preparing other components.
- Cook lasagna noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside in cold water to stop cooking.
- Prepare the filling: In a mixing bowl, whisk together ricotta cheese, buffalo sauce, and softened cream cheese until smooth. Taste and adjust seasoning if desired. Set aside.
- Make béchamel sauce: In a pot over medium-high heat, melt butter. Stir in flour and cook, stirring constantly, for 30 seconds to toast the roux. Gradually whisk in the milk to avoid lumps and bring the mixture to a boil. The sauce should coat the back of a spoon. Reduce heat to low and stir in sharp cheddar and blue cheese until melted and smooth. Season with salt and pepper. Use an immersion blender to smooth out any lumps if necessary.
- Prepare chicken: Chop the baked chicken strips into bite-sized pieces. Toss with 1/2 cup buffalo sauce until well coated.
- Assemble lasagna: Lightly drizzle buffalo sauce over the bottom of a 10x14 inch lasagna pan or 9x13 casserole dish. Layer lasagna noodles over the sauce. Spread half the ricotta filling evenly over the noodles. Sprinkle half the chopped chicken over the filling. Drizzle a few spoonfuls of béchamel sauce on top. Repeat the layering: noodles, remaining filling, remaining chicken, béchamel sauce, and then final layer of noodles.
- Top and bake: Pour remaining béchamel sauce over the top layer of noodles and sprinkle grated mozzarella cheese evenly. Bake in the oven at 375°F for 40 minutes or until the cheese is melted and starts to brown.
- Rest and garnish: Remove from oven and let the lasagna rest for at least 10 minutes to set. Slice and garnish with remaining sliced green onions before serving. Enjoy your flavorful Buffalo Chicken Lasagna!
Notes
- Use gluten-free lasagna noodles to make this recipe gluten free.
- Substitute plain cooked chicken breast if you prefer less breading or want to bake from scratch.
- Adjust the amount of buffalo sauce according to your spice preference.
- Letting the lasagna rest after baking helps it hold its shape when slicing.
- Using an immersion blender for the béchamel ensures a creamy, lump-free sauce.
Nutrition
- Serving Size: 1 slice (1/10th of recipe)
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
