Introduction
Do you love lasagna and spicy food? This Buffalo Chicken Lasagna is the perfect mix of creamy, cheesy, and spicy! It’s packed with ground chicken, hot Buffalo wing sauce, melted cheese, and soft pasta layers. It’s a twist on the classic lasagna that adds bold flavor and fun to any dinner. Perfect for game day, parties, or weeknight meals, this is one recipe your family and friends will ask for again and again!
Overview: What Makes Buffalo Chicken Lasagna Amazing?
This cheesy lasagna is a comfort food with a kick! It combines the heat of Buffalo wings with the creamy, layered goodness of lasagna. You’ll enjoy layers of tender pasta, savory chicken, spicy sauce, and melty cheeses like mozzarella, cheddar, ricotta, and blue cheese. The flavor is bold, the texture is gooey and rich, and it feeds a crowd! Ready in about 1 hour 30 minutes total, with easy prep, this dish is a fun way to enjoy something new for dinner.
Ingredients You’ll Need
Here’s everything to make Buffalo Chicken Lasagna
- Canola Oil (1 tbsp): For sautéing the meat and veggies
- Ground Chicken (1½ lbs): Lean and mild, perfect with Buffalo flavor
- Chopped Onion (1 small): Adds sweetness and depth
- Celery (1 rib, finely chopped): Classic Buffalo flavor
- Grated Carrot (1 large): Adds color and natural sweetness
- Garlic (2 cloves, minced): Boosts the flavor
- Diced Tomatoes (1 can, 14.5 oz, drained): For texture and freshness
- Buffalo Wing Sauce (12 oz bottle): The spicy kick!
- Water (½ cup): Helps thin the sauce
- Italian Seasoning (1½ tsp): Balances the spicy sauce
- Salt (½ tsp) + Pepper (¼ tsp): For seasoning
- Lasagna Noodles (9): Cooked according to the box
- Ricotta Cheese (15 oz carton): Creamy filling
- Blue Cheese (1¾ cups crumbled, divided): Bold and tangy
- Parsley (½ cup minced): Adds fresh flavor
- Egg (1 large, lightly beaten): Helps bind the ricotta filling
- Mozzarella Cheese (3 cups shredded): Melty and stretchy
- White Cheddar Cheese (2 cups shredded): Creamy and sharp
Substitutions and Variations
- Use shredded rotisserie chicken if short on time
- Swap blue cheese for more mozzarella if preferred
- Use ranch dressing mix instead of Italian seasoning
- Try gluten-free noodles if needed
- Add spinach or chopped kale for extra greens
Step-by-Step Instructions
Step 1: Cook the Chicken Sauce
Heat 1 tbsp oil in a large pot over medium heat. Add ground chicken, onion, celery, and carrot. Cook and stir until chicken is no longer pink and veggies are soft. Add minced garlic and cook 2 minutes. Stir in diced tomatoes, Buffalo wing sauce, ½ cup water, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat. Cover and simmer for 1 hour, stirring occasionally.
Step 2: Prepare the Ricotta Mix
In a small bowl, mix 15 oz ricotta cheese, ¾ cup crumbled blue cheese, ½ cup parsley, and 1 egg. Stir until smooth and combined.
Step 3: Cook the Lasagna Noodles
Cook 9 noodles according to the package directions. Drain and set aside.
Step 4: Preheat the Oven
Preheat your oven to 350°F (175°C).
Step 5: Assemble the Lasagna
Grease a 13×9-inch baking dish. Spread 1½ cups of the chicken sauce on the bottom. Add 3 noodles. Spread 1½ cups sauce, then ⅔ cup ricotta mix, 1 cup mozzarella, ⅔ cup cheddar, and ⅓ cup blue cheese. Repeat for 2 more layers.
Step 6: Bake
Cover the lasagna with foil. Bake for 20 minutes. Uncover and bake for 20 to 25 minutes more until bubbly and the cheese is melted.
Step 7: Let It Rest and Serve
Let the lasagna rest for 10 minutes before slicing. This helps it set. Slice and serve hot!
Storage and Make-Ahead Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze slices or the full lasagna for up to 2 months.
To reheat, microwave or bake covered at 350°F until warm.
You can assemble it a day ahead and bake when ready.
Creative Variations
- Buffalo Ranch Lasagna: Add ranch dressing mix to the ricotta
- Spicy Lasagna Rolls: Roll noodles with filling instead of layering
- Low-Carb Option: Use sliced zucchini instead of noodles
- Cheesy Topper: Add extra cheddar on top before baking
- Veggie Boost: Add spinach or bell peppers to the sauce
Conclusion
Buffalo Chicken Lasagna is the best of two worlds: the cozy, cheesy comfort of lasagna and the bold, spicy flavor of Buffalo wings! It’s perfect for spice lovers and comfort food fans alike. Each bite is full of chicken, cheese, and creamy sauce. Whether it’s dinner for the family or a dish to impress your guests, this lasagna is sure to be a hit. Try it once, and it will be your new favorite way to spice up pasta night!
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Buffalo Chicken Lasagna
Description
Do you love lasagna and spicy food? This Buffalo Chicken Lasagna is the perfect mix of creamy, cheesy, and spicy! It’s packed with ground chicken, hot Buffalo wing sauce, melted cheese, and soft pasta layers. It’s a twist on the classic lasagna that adds bold flavor and fun to any dinner
Ingredients
Here’s everything to make Buffalo Chicken Lasagna
-
Canola Oil (1 tbsp): For sautéing the meat and veggies
-
Ground Chicken (1½ lbs): Lean and mild, perfect with Buffalo flavor
-
Chopped Onion (1 small): Adds sweetness and depth
-
Celery (1 rib, finely chopped): Classic Buffalo flavor
-
Grated Carrot (1 large): Adds color and natural sweetness
-
Garlic (2 cloves, minced): Boosts the flavor
-
Diced Tomatoes (1 can, 14.5 oz, drained): For texture and freshness
-
Buffalo Wing Sauce (12 oz bottle): The spicy kick!
-
Water (½ cup): Helps thin the sauce
-
Italian Seasoning (1½ tsp): Balances the spicy sauce
-
Salt (½ tsp) + Pepper (¼ tsp): For seasoning
-
Lasagna Noodles (9): Cooked according to the box
-
Ricotta Cheese (15 oz carton): Creamy filling
-
Blue Cheese (1¾ cups crumbled, divided): Bold and tangy
-
Parsley (½ cup minced): Adds fresh flavor
-
Egg (1 large, lightly beaten): Helps bind the ricotta filling
-
Mozzarella Cheese (3 cups shredded): Melty and stretchy
-
White Cheddar Cheese (2 cups shredded): Creamy and sharp
Substitutions and Variations
-
Use shredded rotisserie chicken if short on time
-
Swap blue cheese for more mozzarella if preferred
-
Use ranch dressing mix instead of Italian seasoning
-
Try gluten-free noodles if needed
-
Add spinach or chopped kale for extra greens
Instructions
Heat 1 tbsp oil in a large pot over medium heat. Add ground chicken, onion, celery, and carrot. Cook and stir until chicken is no longer pink and veggies are soft. Add minced garlic and cook 2 minutes. Stir in diced tomatoes, Buffalo wing sauce, ½ cup water, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat. Cover and simmer for 1 hour, stirring occasionally.
In a small bowl, mix 15 oz ricotta cheese, ¾ cup crumbled blue cheese, ½ cup parsley, and 1 egg. Stir until smooth and combined.
Cook 9 noodles according to the package directions. Drain and set aside.
Preheat your oven to 350°F (175°C).
Grease a 13×9-inch baking dish. Spread 1½ cups of the chicken sauce on the bottom. Add 3 noodles. Spread 1½ cups sauce, then ⅔ cup ricotta mix, 1 cup mozzarella, ⅔ cup cheddar, and ⅓ cup blue cheese. Repeat for 2 more layers.
Cover the lasagna with foil. Bake for 20 minutes. Uncover and bake for 20 to 25 minutes more until bubbly and the cheese is melted.
Let the lasagna rest for 10 minutes before slicing. This helps it set. Slice and serve hot!
FAQs
1. Is this recipe spicy? Yes, it has some heat from the Buffalo sauce, but you can use a mild version or reduce the amount to taste.
2. Can I make this ahead of time? Yes! Assemble the lasagna a day ahead and bake it fresh when ready.
3. What can I serve with this? A simple salad, garlic bread, or ranch dipping sauce goes great with it.
4. Can I skip the blue cheese? Absolutely. Just add more mozzarella or cheddar instead.
5. Can I freeze this lasagna? Yes! Freeze baked or unbaked portions for up to 2 months.
6. How do I reheat leftovers? Microwave a slice or bake covered at 350°F until heated through.
7. What’s the best Buffalo sauce to use? Frank’s RedHot is a favorite, but any good-quality wing sauce works!
8. Can I make it vegetarian? Use a meat substitute or swap the chicken with beans and veggies.