Description
Buffalo Chicken Lasagna is a flavorful twist on the classic Italian favorite, combining tender shredded chicken coated in spicy buffalo sauce with creamy ricotta and a blend of cheeses layered between tender lasagna noodles. This hearty casserole delivers the perfect balance of heat and cheesy comfort, baked to bubbly perfection and garnished with fresh parsley for a delightful meal that serves eight.
Ingredients
Scale
Lasagna Components
- 12 lasagna noodles
- 2 cups cooked, shredded chicken
- 1 cup buffalo sauce (adjust to taste)
Cheese Mixture
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup crumbled blue cheese (optional)
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare the baking environment for the lasagna.
- Mix Chicken and Buffalo Sauce: In a large mixing bowl, thoroughly combine the cooked shredded chicken with the buffalo sauce, ensuring the chicken is evenly coated for consistent flavor.
- Prepare Ricotta Mixture: In a separate bowl, blend the ricotta cheese, egg, garlic powder, onion powder, salt, and pepper until smooth and well combined to create a creamy filling.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil, then add the lasagna noodles and cook for approximately 8-10 minutes according to package instructions until al dente.
- Drain and Rinse Noodles: Drain the noodles and rinse them under cold water to stop the cooking process, preventing them from sticking.
- Layering Starts: Spread a thin layer of the buffalo chicken mixture on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- First Noodle Layer: Place 4 cooked lasagna noodles evenly over the chicken mixture.
- Ricotta Layer: Spread half of the ricotta mixture over the noodles in an even layer.
- Cheese Topping: Sprinkle one-third of the shredded mozzarella cheese over the ricotta, followed by half of the blue cheese if using.
- Second Layering: Repeat the layering process by adding buffalo chicken mixture, 4 more noodles, remaining ricotta mixture, another third of the mozzarella cheese, and the remaining blue cheese.
- Final Layer: Place the last 4 noodles on top, spread the remaining buffalo chicken mixture evenly, then top with the remaining mozzarella and grated Parmesan cheese.
- Cover and Bake: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes.
- Uncover and Continue Baking: Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
- Rest: Let the lasagna sit for 10-15 minutes after baking to set before cutting.
- Serve and Garnish: Cut the lasagna into squares and garnish with fresh parsley, optionally drizzling additional buffalo sauce on top for extra heat.
- Enjoy: Serve hot alongside a fresh side salad or garlic bread for a complete meal experience.
Notes
- Adjust the amount of buffalo sauce to control the spice level according to your preference.
- Blue cheese is optional but adds a tangy richness that complements the buffalo sauce well.
- Letting the lasagna rest after baking helps the layers to set and prevents it from falling apart when cut.
- If you prefer a milder flavor, substitute buffalo sauce with a mild wing sauce or barbecue sauce.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
