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
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Canola Oil (1 tbsp): For sautéing the meat and veggies
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Ground Chicken (1½ lbs): Lean and mild, perfect with Buffalo flavor
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Chopped Onion (1 small): Adds sweetness and depth
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Celery (1 rib, finely chopped): Classic Buffalo flavor
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Grated Carrot (1 large): Adds color and natural sweetness
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Garlic (2 cloves, minced): Boosts the flavor
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Diced Tomatoes (1 can, 14.5 oz, drained): For texture and freshness
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Buffalo Wing Sauce (12 oz bottle): The spicy kick!
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Water (½ cup): Helps thin the sauce
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Italian Seasoning (1½ tsp): Balances the spicy sauce
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Salt (½ tsp) + Pepper (¼ tsp): For seasoning
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Lasagna Noodles (9): Cooked according to the box
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Ricotta Cheese (15 oz carton): Creamy filling
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Blue Cheese (1¾ cups crumbled, divided): Bold and tangy
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Parsley (½ cup minced): Adds fresh flavor
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Egg (1 large, lightly beaten): Helps bind the ricotta filling
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Mozzarella Cheese (3 cups shredded): Melty and stretchy
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White Cheddar Cheese (2 cups shredded): Creamy and sharp
Substitutions and Variations
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Use shredded rotisserie chicken if short on time
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Swap blue cheese for more mozzarella if preferred
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Use ranch dressing mix instead of Italian seasoning
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Try gluten-free noodles if needed
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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!