Description
This Buffalo Chicken Lasagna is a spicy, creamy twist on a classic Italian favorite, combining crispy breaded chicken strips tossed in buffalo sauce with layers of ricotta, cream cheese, béchamel sauce, and sharp cheddar. Topped with melty mozzarella and blue cheese, it’s a crowd-pleaser perfect for serving 10 to 12 people.
Ingredients
Scale
For the Lasagna
- 20 oz. frozen breaded chicken strips
- 1/2 cup buffalo sauce, plus extra for pan drizzle
- 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 all-purpose flour
- 1/4 cup butter
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup blue cheese, crumbled
- Salt and pepper, to taste
Instructions
- Preheat and Bake Chicken: Preheat oven to 375°F and prepare a 10×14 lasagna pan or 9×13 casserole dish by drizzling some buffalo sauce on the bottom. Place frozen breaded chicken strips on a sheet tray and bake in the preheated oven until crispy, about 20 minutes.
- Cook Noodles: While the chicken bakes, bring a large pot of salted water to a boil. Cook lasagna noodles according to package instructions until al dente, then drain and set them aside in cold water to prevent sticking.
- Prepare Filling: In a mixing bowl, whisk together ricotta cheese, buffalo sauce, and softened cream cheese until smooth. Add sliced green onions and mix well; taste and adjust to preference. Set filling aside.
- Make Béchamel Sauce: In a medium pot, melt butter over medium-high heat. Stir in flour and cook roux for 30 seconds, stirring constantly to avoid burning. Gradually whisk in milk, breaking up any lumps, and bring sauce to a boil until it thickens enough to coat the back of a spoon. Reduce heat to low and stir in shredded cheddar and crumbled blue cheese until fully melted and smooth. Season with salt and pepper. Use an immersion blender if needed for smoothness.
- Prepare Chicken: Chop the baked chicken strips into bite-sized pieces, then toss with 1/2 cup buffalo sauce until coated evenly.
- Assemble Lasagna: Drizzle a little buffalo sauce on the bottom of the prepared pan. Layer shingled lasagna noodles evenly on top. Spread half of the cheese filling over the noodles, then sprinkle half of the chopped buffalo chicken. Drizzle some béchamel sauce over this layer. Repeat the layering with noodles, remaining filling, chicken, and béchamel. Finish with a final layer of noodles, topped with remaining béchamel and grated mozzarella cheese.
- Bake: Place the assembled lasagna in the oven and bake at 375°F for 40 minutes, or until the cheese on top is golden brown and bubbly.
- Rest and Serve: Remove from oven and let the lasagna rest for at least 10 minutes to set. Slice into portions and garnish with thinly sliced green onions before serving. Enjoy your spicy, cheesy buffalo chicken lasagna!
Notes
- Use a sharp cheddar and quality blue cheese for a balanced, rich flavor in the béchamel.
- If you prefer less heat, reduce the amount of buffalo sauce or substitute with a milder wing sauce.
- To make prep easier, cook the chicken strips ahead of time and refrigerate until ready to assemble.
- Immersion blender helps achieve a perfectly smooth béchamel sauce if lumps form.
- Allow the lasagna to rest after baking to make slicing cleaner and prevent it from falling apart.
- If gluten-free noodles are desired, substitute regular lasagna noodles accordingly and ensure flour is gluten-free.
