Description
This Buffalo Chicken Lasagna is a spicy and creamy twist on traditional lasagna, combining shredded chicken tossed in buffalo sauce and ranch dressing with layers of ricotta, mozzarella, and cheddar cheeses. Baked to golden perfection, it’s a hearty and flavorful dish perfect for game day or family dinners.
Ingredients
Scale
Buffalo Chicken Mixture
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing (or blue cheese dressing)
Lasagna Layers
- 9-12 lasagna noodles, cooked and drained
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese (divided: 1 cup for filling and 1/2 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 1/2 cups shredded cheddar cheese
- 1/4 cup fresh cilantro or parsley, chopped (optional)
- 1 cup heavy cream or milk
Instructions
- Prepare the Buffalo Chicken: In a medium bowl, combine the shredded cooked chicken with buffalo sauce and ranch dressing (or blue cheese dressing). Stir until the chicken is evenly coated. Set aside this spicy mixture.
- Make the Cheese Filling: In a separate bowl, mix together ricotta cheese, 1 cup shredded mozzarella cheese, grated Parmesan cheese, and the egg. Stir until smooth and well combined to create the lasagna cheese layer.
- Preheat Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna layers.
- First Layer: Lightly spread a thin layer of the buffalo chicken mixture across the bottom of a 9×13-inch baking dish to prevent sticking and infuse flavor into the base.
- Build the Lasagna Layers: Place 3-4 cooked lasagna noodles over the chicken layer. Spread half of the ricotta cheese mixture evenly over the noodles, then top with half of the buffalo chicken mixture.
- Repeat Layers: Add another layer of noodles, followed by the remaining ricotta cheese mixture and the remaining buffalo chicken. Evenly distribute the shredded cheddar cheese and the remaining 1/2 cup mozzarella cheese on top for a cheesy finish.
- Bake Covered: Cover the baking dish with aluminum foil to keep moisture in and bake the lasagna for 25 minutes at 375°F (190°C).
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes until the cheese is bubbly, melted, and golden brown on top.
- Rest the Lasagna: Remove from the oven and let the lasagna sit for 5-10 minutes to set before slicing, ensuring clean portions and better flavor.
- Serve and Garnish: Optionally sprinkle fresh cilantro or parsley on top for a fresh touch. Pair with a side salad or garlic bread to complete the meal.
Notes
- Use rotisserie chicken to save prep time and enhance flavor.
- Adjust the amount of buffalo sauce based on your preferred spice level.
- Blue cheese dressing can be used instead of ranch for a tangier taste.
- Make sure to cook and drain the lasagna noodles to prevent sogginess.
- Letting the lasagna rest after baking helps it firm up for easier slicing.
