Description
This Buffalo Chicken Lasagna combines the spicy kick of buffalo chicken with the creamy richness of ricotta and béchamel sauces. Layered with crispy breaded chicken strips, tangy buffalo sauce, sharp cheddar, and blue cheese, this hearty casserole is baked to perfection and garnished with fresh green onions for a deliciously bold twist on a classic Italian favorite.
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 Prepare Pan: Preheat your oven to 375°F and prepare a 10x14 lasagna pan or a 9x13 casserole dish by lightly greasing it with buffalo sauce to prevent sticking and add extra flavor.
- Bake Chicken Strips: Place the frozen breaded chicken strips on a sheet pan and bake in the preheated oven until crispy, about 15 to 20 minutes. Remove from oven and set aside.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente. Drain and transfer noodles to a bowl of cold water to stop cooking. Set aside.
- Make Buffalo Filling: In a mixing bowl, whisk together ricotta cheese, buffalo sauce, and softened cream cheese until smooth. Taste and adjust buffalo sauce if desired. Stir in sliced green onions and set the filling aside.
- Prepare Béchamel Sauce: In a medium saucepan over medium-high heat, melt the butter. Stir in the flour and cook the roux, stirring constantly, for 30 seconds. Gradually whisk in the milk to avoid lumps, then bring to a gentle boil until the sauce thickens enough to coat the back of a spoon. Lower heat and stir in sharp cheddar and blue cheese until melted and smooth. Season with salt and pepper to taste. Use an immersion blender if needed to smooth the sauce.
- Chop and Toss Chicken: Chop the baked chicken strips into bite-sized pieces and toss with 1/2 cup buffalo sauce to coat evenly.
- Assemble Lasagna Layers: Drizzle some buffalo sauce on the bottom of the prepared pan. Layer shingled lasagna noodles over the sauce. Spread half of the buffalo-ricotta filling evenly over the noodles, then sprinkle with half the chopped buffalo chicken. Spoon a few spoonfuls of béchamel sauce over the chicken. Repeat the layering process: noodles, remaining filling, remaining chicken, béchamel, and finally top with the last layer of noodles.
- Top and Bake: Pour the remaining béchamel sauce evenly over the top layer of noodles. Sprinkle grated mozzarella cheese over the béchamel. Bake the lasagna in the oven for 40 minutes until the cheese is bubbly and begins to brown.
- Rest and Garnish: Remove the lasagna from the oven and let it rest for at least 10 minutes to set. Slice into portions and garnish with remaining thinly sliced green onions before serving. Enjoy!
Notes
- Use frozen breaded chicken strips for convenience and crispy texture; you can also use freshly breaded chicken baked similarly.
- Whole milk is preferred for the béchamel to achieve a creamy texture; low-fat milk will produce a thinner sauce.
- Adjust buffalo sauce amounts according to your spice tolerance—add more if you prefer it hotter.
- Letting the lasagna rest after baking ensures cleaner slices and better flavor melding.
- You can substitute blue cheese with gorgonzola or omit for milder flavor.
- If you don’t have an immersion blender for béchamel, whisk vigorously to break lumps.
Nutrition
- Serving Size: 1 serving (approx. 1 slice)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
