Crispy buffalo flavors meet creamy cheeses in this game-changing Buffalo Chicken Lasagna Recipe that’s surprisingly easy to make. If you love bold, spicy dishes with that comforting Italian twist, you’re going to want to try this tonight!
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Why You'll Love This Recipe
Buffalo chicken and lasagna might sound like a wild combo, but trust me — once you taste this dish, it will be your new favorite comfort food mashup. I’m always excited to serve it at gatherings because it’s both unique and totally crowd-pleasing.
- Bold Buffalo Flavor: The buffalo sauce brings the perfect kick to every cheesy bite.
- Layered Creaminess: With ricotta, cream cheese, cheddar, and blue cheese, the filling is irresistibly rich and smooth.
- Simple Prep: Using frozen breaded chicken strips speeds up the cooking without sacrificing flavor or texture.
- Showstopper Presentation: This lasagna makes a stunning centerpiece at any dinner party or family meal.
Ingredients & Why They Work
Each ingredient in this Buffalo Chicken Lasagna Recipe plays a part in balancing spicy, creamy, and cheesy flavors. Here’s why I choose these staples — plus a little note on picking the best ones.
- Frozen breaded chicken strips: These save so much time and add a lovely crispy texture that contrasts the creamy layers.
- Buffalo sauce: Using it twice in the recipe really amps up that signature tangy spice that buffalo lovers crave.
- Lasagna noodles: Classic and familiar, they soak up flavors beautifully — cook to al dente to avoid mushiness.
- Mozzarella cheese: The stretchy, melty magic that makes any lasagna feel like a hug on a plate.
- Green onions: Added as garnish and inside the filling, they give a fresh onion bite that cuts through richness.
- Ricotta cheese: Creamy and mild, it blends perfectly with the spicy buffalo elements.
- Cream cheese: Softened cream cheese boosts the silky texture and richness.
- Whole milk: For the béchamel sauce, it makes a smooth, luscious base for melting cheese.
- Flour: The thickener for béchamel, it needs to be cooked properly to avoid any raw taste.
- Butter: Used to make the roux, it adds flavor and helps thicken the sauce evenly.
- Sharp cheddar cheese: Adds a punch of flavor and depth to the white sauce layer.
- Blue cheese: This brings that iconic buffalo chicken pairing flavor — feel free to adjust the amount to match your love of blue cheese!
Make It Your Way
I love switching this Buffalo Chicken Lasagna Recipe up depending on what I have on hand or who I’m cooking for. Don’t be shy about making it your own — that’s what cooking is all about!
- Variation: Once, I swapped out the frozen chicken strips for shredded rotisserie chicken tossed in buffalo sauce — super quick and just as delicious.
- Dietary tweak: Feel free to use gluten-free noodles to keep it gluten-friendly without losing layers or flavor.
- Heat level: Adjust the buffalo sauce to suit your spice tolerance — add more for a fiery lasagna or less for a milder, kid-friendly version.
- Extra veggies: I’ve tried adding roasted bell peppers or caramelized onions to add a sweet contrast that works beautifully.
Step-by-Step: How I Make Buffalo Chicken Lasagna Recipe
Step 1: Bake the Chicken Crisp
Pop your frozen breaded chicken strips onto a sheet pan and bake them in a 375°F oven. I like to get this going first because by the time everything else is prepped, they’re perfectly crispy. Watch for golden edges and a crunchy texture — that’s key for a great lasagna layer.
Step 2: Cook and Cool the Noodles
Boil salted water and cook your lasagna noodles to al dente according to package directions. Nothing worse than mushy noodles! Drain and immediately rinse in cold water to stop them cooking further — this keeps them firm and ready to layer.
Step 3: Whisk Together the Filling
In a bowl, mix the ricotta cheese, softened cream cheese, buffalo sauce, and sliced green onions. I always taste this part as I go — add a bit more sauce if you want extra tang or kick. It should be creamy and punchy.
Step 4: Make the Cheesy Béchamel
This step is the heart of the creaminess. Melt butter over medium heat, then whisk in the flour thoroughly to create a golden roux — no lumps here! Slowly pour in cold milk while whisking constantly, bringing it to a gentle boil until thickened. Then melt in sharp cheddar and blue cheese until smooth. I use an immersion blender to get rid of any lumps — it really makes a difference.
Step 5: Toss and Layer
Chop your crispy chicken into bite-sized pieces and toss with a little more buffalo sauce for extra zing. Then start layering your lasagna: Buffalo sauce on the pan bottom, noodles, half the creamy filling, half the chicken, béchamel drizzle, and repeat. Top with the remaining béchamel and sprinkle mozzarella over everything.
Step 6: Bake and Rest
Bake at 375°F for 40 minutes until the top is bubbly and turning golden. Let it rest for at least 10 minutes before slicing — this helps the layers set so the pieces hold together beautifully. Trust me, the wait is worth it!
Top Tip
From making this Buffalo Chicken Lasagna Recipe over and over, I’ve gathered a few tricks that make the end result even better. These tips have saved me countless times, especially when I’m cooking for a crowd.
- Use crispy chicken strips: They provide texture contrast that elevates every bite — soggy chicken just won’t work here.
- Don’t skip rinsing noodles: It stops them from sticking and helps them layer nicely without overcooking.
- Make béchamel slowly: Whisk constantly when adding milk to avoid lumps and cook long enough to thicken — patience pays off!
- Let it rest: Give your lasagna time after baking — rushing to cut can cause a mess.
How to Serve Buffalo Chicken Lasagna Recipe
Garnishes
I always top my slices with freshly sliced green onions— they add a fresh crunch and a pop of color. Sometimes I sprinkle a little extra blue cheese crumbles to boost that signature buffalo flavor. If I’m feeling fancy, a drizzle of ranch or blue cheese dressing on the side never hurts!
Side Dishes
This rich lasagna pairs beautifully with light, crisp sides like a simple celery and carrot stick platter or a fresh garden salad dressed with a tangy vinaigrette. Roasted vegetables or even some garlic bread can round out the meal perfectly.
Creative Ways to Present
I once layered this lasagna in individual ramekins for a party— guests loved having their own portion to bake and serve. It’s also fun to make mini lasagna roll-ups using noodles as wraps for the filling, perfect for an appetizer twist!
Make Ahead and Storage
Storing Leftovers
I typically store leftover lasagna tightly covered in the fridge for up to 3 days. Make sure to let it cool to room temperature before refrigerating to keep the béchamel from weeping. When you slice it later, it holds together better if chilled well.
Freezing
This Buffalo Chicken Lasagna Recipe freezes surprisingly well. I either freeze it assembled (unbaked) in foil pans for up to 3 months or freeze baked portions wrapped individually. To reheat, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers covered with foil in a 350°F oven for 20-25 minutes or until heated through. Removing the foil for the last 5 minutes will crisp the top cheese layer again. Microwaving works in a pinch but can make the noodles a bit softer, so an oven reheating is best.
Frequently Asked Questions:
Absolutely! You can assemble this lasagna a day in advance and keep it covered in the fridge. When you’re ready to eat, just bake it as directed — it’s a great way to save time on a busy night.
No worries — you can reduce the amount of blue cheese or leave it out entirely. The sharp cheddar and buffalo sauce still provide plenty of flavor, and you won’t lose the creamy texture of the béchamel.
Yes! Grilled or shredded rotisserie chicken tossed with buffalo sauce makes a delicious, quicker alternative. Just make sure your chicken is well coated with sauce for that classic Buffalo punch.
I like to keep it fresh with crunchy celery sticks, carrot sticks, or a crisp green salad. Roasted vegetables and garlic bread also complement the cheesy, spicy layers beautifully for a satisfying meal.
Final Thoughts
This Buffalo Chicken Lasagna Recipe holds a special place in my heart because it combines two of my all-time comfort foods into one indulgent meal. I’ve served it on lazy weekends and at lively parties, and it never disappoints. I really hope you give it a try, tweak it to your liking, and make it your own go-to dish. Once you try it, I guarantee it’ll become a staple in your recipe rotation!
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Delicious Recipe
- Prep Time: 25 minutes
- Rest Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
This Buffalo Chicken Lasagna combines the spicy kick of buffalo sauce with creamy ricotta and sharp cheddar béchamel, layered between tender lasagna noodles and crispy breaded chicken strips. Baked to golden perfection and garnished with fresh green onions, this dish offers a bold twist on classic lasagna that is perfect for entertaining or hearty family dinners.
Ingredients
Lasagna
- 20 oz. frozen breaded chicken strips
- ½ cup buffalo sauce, plus extra for pan
- 1 lb. lasagna noodles
- 1 cup grated mozzarella cheese
- 1 cup green onion, thinly sliced
Filling
- 2 cups ricotta cheese
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- ½ cup green onion, sliced
Béchamel Sauce
- 4 cups whole milk
- ¼ cup flour
- ¼ cup butter
- 2 cups sharp cheddar cheese
- ½ cup blue cheese
Instructions
- Preheat Oven and Prepare Chicken: Preheat your oven to 375 degrees Fahrenheit. Place the frozen breaded chicken strips on a sheet tray and bake in the preheated oven until crispy, approximately 15-20 minutes. Remove from oven when done.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set noodles aside in cold water to prevent sticking.
- Prepare Filling: In a mixing bowl, whisk together the ricotta cheese, 1 cup buffalo sauce, and softened cream cheese. Taste and adjust seasoning if needed. Set aside.
- Make Béchamel Sauce: Melt butter in a pot over medium-high heat. Stir in flour and cook the roux for 30 seconds, stirring constantly. Gradually whisk in whole milk, maintaining a steady whisk to avoid lumps. Bring the mixture to a boil; it should coat the back of a spoon. Reduce heat to low and add sharp cheddar and blue cheeses, stirring until melted and smooth. Season with salt and pepper to taste. Use an immersion blender to smooth out the sauce if necessary.
- Prepare Chicken: Chop the baked chicken strips into bite-sized pieces and toss with ½ cup buffalo sauce until evenly coated.
- Assemble Lasagna: Drizzle a little buffalo sauce in the bottom of a 10x14 inch lasagna pan or 9x13 casserole dish. Layer shingled lasagna noodles on top. Spread half of the filling evenly over the noodles, then sprinkle half of the chopped buffalo chicken. Drizzle with a few spoons of béchamel sauce. Repeat the layering process once more, finishing with noodles on top.
- Top and Bake: Spread the remaining béchamel sauce over the top layer of noodles. Sprinkle the grated mozzarella cheese evenly over the béchamel. Bake the assembled lasagna in the preheated oven for 40 minutes, until the cheese is melted and starts to turn golden brown.
- Rest and Serve: Remove the lasagna from the oven and let it rest for at least 10 minutes to set before slicing. Garnish with thinly sliced green onions. Serve warm and enjoy!
Notes
- Use gluten-free lasagna noodles if you need a gluten-free option.
- For extra heat, add more buffalo sauce to the filling or drizzle before serving.
- Blue cheese can be substituted with feta cheese for a milder flavor.
- Ensure noodles are cooled in cold water after boiling to prevent them from sticking together during assembly.
- Use an immersion blender to avoid lumps in the béchamel for a smoother texture.
Nutrition
- Serving Size: 1 slice (1/10 of recipe)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 830 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
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