Description

Craving a dish that combines the spicy kick of Buffalo wings with the comforting layers of lasagna? Buffalo Chicken Lasagna is your answer! This bold twist on a classic Italian dish swaps ground chicken and zesty Buffalo wing sauce for traditional beef and marinara, layered with creamy ricotta, tangy blue cheese, and gooey mozzarella

Ingredients

Buffalo Chicken Lasagna uses bold ingredients to create its signature spicy, cheesy profile. Here’s what you need and why each one matters:

Canola Oil (1 tablespoon): Used to sauté the chicken and veggies, adding a light base for cooking.
Ground Chicken (1-1/2 pounds): A lean protein that carries the Buffalo sauce flavor without overpowering the dish.
Onion (1 small, chopped): Adds savory depth and a slight sweetness to the sauce.
Celery Rib (1, finely chopped): Brings a classic Buffalo wing pairing, adding crunch and subtle flavor.
Carrot (1 large, grated): Adds sweetness and texture, balancing the heat of the sauce.
Garlic Cloves (2, minced): Provides bold, aromatic flavor to the sauce.
Diced Tomatoes (1 can, 14-1/2 ounces, drained): Adds a tangy, tomatoey base to complement the Buffalo sauce.
Buffalo Wing Sauce (1 bottle, 12 ounces): The star of the dish, delivering spicy, tangy flavor. Choose your preferred heat level.
Water (1/2 cup): Thins the sauce slightly for simmering and layering.
Italian Seasoning (1-1/2 teaspoons): Adds a touch of herbaceous flavor to balance the spice.
Salt (1/2 teaspoon): Enhances all the flavors in the sauce.
Pepper (1/4 teaspoon): Adds a mild kick to complement the Buffalo sauce.
Lasagna Noodles (9): The sturdy base for layering, holding up to the hearty sauce and cheeses.
Ricotta Cheese (1 carton, 15 ounces): Creates a creamy, rich layer that balances the spice.
Crumbled Blue Cheese (1-3/4 cups, divided): Adds tangy, pungent flavor, a classic Buffalo wing pairing.
Minced Italian Flat-Leaf Parsley (1/2 cup): Brings fresh, herbaceous notes to the ricotta layer.
Egg (1 large, lightly beaten): Binds the ricotta mixture for a smooth, spreadable texture.
Shredded Part-Skim Mozzarella Cheese (3 cups): Melts into gooey, stretchy layers.
Shredded White Cheddar Cheese (2 cups): Adds sharp, creamy flavor to the cheese layers.

Substitutions and Variations

Chicken: Swap ground chicken for ground turkey or shredded rotisserie chicken (add after sautéing veggies).
Buffalo Sauce: Use a milder wing sauce or mix with ranch dressing (1/4 cup) for less heat.
Noodles: Use no-boil lasagna noodles to save time, adjusting liquid if needed (check package instructions).
Ricotta: Substitute cottage cheese (blended for smoothness) or a mix of cream cheese and sour cream for a different texture.
Blue Cheese: Replace with feta or skip for a milder flavor, increasing mozzarella by 1/2 cup.
Veggies: Add diced bell peppers or mushrooms for extra texture and nutrition.

Pro Tip: Choose a Buffalo wing sauce you love, as it’s the dominant flavor. Taste it first to gauge heat level.

Cook Mode Prevent your screen from going dark

Instructions

Cook the Sauce:
- In a Dutch oven, heat 1 tablespoon canola oil over medium heat. Add 1-1/2 pounds ground chicken, 1 small chopped onion, 1 finely chopped celery rib, and 1 large grated carrot. Cook and stir until the chicken is no longer pink and veggies are tender, about 6-8 minutes.
- Add 2 minced garlic cloves and cook 2 minutes longer.
- Stir in 1 can (14-1/2 ounces) drained diced tomatoes, 1 bottle (12 ounces) Buffalo wing sauce, 1/2 cup water, 1-1/2 teaspoons Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 hour, stirring occasionally.
- Tip: Break up the chicken with a wooden spoon for even cooking.
Cook the Noodles:
- Cook 9 lasagna noodles according to package directions (usually boil for 8-10 minutes). Drain and set aside.
- Tip: Rinse noodles with cold water to prevent sticking.
Make the Ricotta Mixture:
- In a small bowl, mix 1 carton (15 ounces) ricotta cheese, 3/4 cup crumbled blue cheese, 1/2 cup minced Italian flat-leaf parsley, and 1 lightly beaten egg until smooth.
- Tip: Use a fork to blend for a creamy texture.
Preheat Oven:
- Preheat oven to 350°F.
Assemble the Lasagna:
- Spread 1-1/2 cups sauce in a greased 13×9-inch baking dish.
- Layer with 3 noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup shredded mozzarella cheese, 2/3 cup shredded white cheddar cheese, and 1/3 cup crumbled blue cheese.
- Repeat layers twice, using all remaining ingredients.
- Tip: Spread layers evenly and press noodles gently to ensure good contact.
Bake:
- Cover with foil and bake for 20 minutes. Uncover and bake for 20-25 minutes more, until bubbly and cheese is melted.
- Tip: If the top browns too quickly, re-cover with foil.
Rest and Serve:
- Let the lasagna stand for 10 minutes before cutting. Serve hot.
- Tip: Resting helps the layers set for easier slicing.

Cooking Technique Tips:

Simmer Slowly: A long simmer blends the sauce flavors, so don’t rush the 1-hour step.
Layer Evenly: Spread sauce and cheeses to the edges to prevent dry spots.
Prevent Sticking: Grease the baking dish well and use foil to avoid cheese sticking during baking.