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
Scale
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
Filling
- 2 cups ricotta cheese
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1/2 cup green onion, sliced
Béchamel Sauce
- 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 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 1/2 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
