Buffalo Chicken Lasagna Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
12
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Calories
323 kcal
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Course
Main Course
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Cuisine
American
Buffalo Chicken Lasagna Recipe
Description
Buffalo Chicken Lasagna begins by sautéing cubed chicken breast, onion, and celery until the chicken is cooked and vegetables are tender. Garlic is added briefly before diced tomatoes, buffalo sauce, water, salt, and pepper complete a spicy tomato-based sauce. Meanwhile, lasagna noodles are cooked according to package directions and drained.
The ricotta cheese is combined with half of the crumbled blue cheese to create a creamy, tangy layer. The lasagna is assembled by layering noodles with the buffalo chicken sauce, ricotta-blue cheese mixture, shredded white cheddar, mozzarella, and the remaining blue cheese in thirds. This layering is repeated three times for structured layers with balanced flavors.
Covered and baked at 350°F, then uncovered for a final bake, the cheese melts and browns lightly on top while the lasagna warms through. The dish melds the distinct spicy buffalo flavor with multiple cheeses for a rich, creamy texture and robust taste that differs from traditional tomato meat lasagnas.
Ingredients
- 1 tablespoon olive oil
- 1 1/2 /2 pounds chicken breast about 3 medium) cubed, boneless, skinless
- 1/2 /2 medium onion chopped
- 1 talk celery finely chopped
- 2 cloves garlic minced
- 1 (16-ounce) can diced tomatoes drained
- 1 buffalo sauce divided
- 1/2 /2 cup water
- 1/2 /2 teaspoon kosher salt
- 1/4 /4 teaspoon black pepper ground
- 9 lasagna noodles
- 1 carton (15-ounces) ricotta cheese
- 1/2 /2 cup blue cheese divided, crumbled
- 2 cups White Cheddar Cheese shredded
- 3 cups mozzarella cheese grated
Instructions
- Preheat oven to 350º F. Spray 9x13 baking dish with nonstick cooking spray and set aside.
- Drizzle oil into a 3-quart Dutch oven over medium heat. Add chicken, onion, and celery and cook until meat is no longer pink and vegetables are fork tender, about 10 minutes. Add garlic and cook for another minute or so until fragrant. Then stir in tomatoes, 3/4 cup of buffalo sauce, water, salt and pepper. Bring to a boil and reduce the heat to simmer and allow to cook about 5 more minutes.
- While chicken mixture is cooking, cook lasagna noodles according to package directions and drain.
- Mix together the ricotta cheese and half of the blue cheese.
- Layer baking dish with three noodles, 1/3 of the sauce, 1/3 of the ricotta mixture, 1/3 cheddar cheese, 1/4 of the mozzarella cheese, and 1/4 of the blue cheese. Repeat layers twice. Sprinkle with remaining mozzarella cheese.
- Cover with aluminium foil and bake for 20 minutes. Then, uncover and bake 20-25 minutes or until the lasagna is bubbly and cheese is melted. Remove from the oven and sprinkle with remaining blue cheese. Let stand 10 minutes and top with remaining buffalo sauce before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 78mg | 26% |
| Sodium | 534mg | 22% |
| Potassium | 320mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 383IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 394mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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