Buffalo Chicken Lasagna Recipe
Buffalo Chicken Lasagna Recipe photo by Taste of Home

Buffalo Chicken Lasagna Recipe

Publisher Photo
This recipe was inspired by my daughter's favorite food - buffalo wings! It tastes just like it came from a restaurant. --Melissa Millwood, Lyman, South Carolina
TOTAL TIME: Prep: 1 hour 40 min. Bake: 40 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 1 hour 40 min. Bake: 40 min. + standing
MAKES: 12 servings

Ingredients

  • 1 tablespoon canola oil
  • 1-1/2 pounds ground chicken
  • 1 small onion, chopped
  • 1 celery rib, finely chopped
  • 1 large carrot, grated
  • 2 garlic cloves, minced
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 bottle (12 ounces) buffalo wing sauce
  • 1/2 cup water
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 9 lasagna noodles
  • 1 carton (15 ounces) ricotta cheese
  • 1-3/4 cups (7 ounces) crumbled blue cheese, divided
  • 1/2 cup minced Italian flat leaf parsley
  • 1 egg, lightly beaten
  • 3 cups (12 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces) shredded white cheddar cheese

Nutritional Facts

1 piece equals 466 calories, 28 g fat (15 g saturated fat), 124 mg cholesterol, 1,680 mg sodium, 22 g carbohydrate, 2 g fiber, 33 g protein.

Directions

  1. In a Dutch oven, heat oil over medium heat. Add the chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Meanwhile, cook noodles according to package directions; drain.
  3. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg.
  4. Spread 1-1/2 cups sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
  5. Bake, covered, at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving. Yield: 12 servings.
Originally published as Wingless Buffalo Chicken Lasagna in Taste of Home’s Ultimate Potluck Recipe Contest 2012

Nutritional Facts

1 piece equals 466 calories, 28 g fat (15 g saturated fat), 124 mg cholesterol, 1,680 mg sodium, 22 g carbohydrate, 2 g fiber, 33 g protein.

This recipe pairs well with a medium red wine.

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Reviews for Buffalo Chicken Lasagna

AVERAGE RATING
   (107)
RATING DISTRIBUTION
5 Star
 (62)
4 Star
 (20)
3 Star
 (10)
2 Star
 (8)
1 Star
 (7)
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MY REVIEW
Reviewed Sep. 21, 2014

The 1st time I tried this recipe, I used the recommended amount of blue cheese and all I could taste of the finished product was blue cheese. I threw most of it away because it was nearly inedible. I tried making it a 2nd time, and left out the blue cheese altogether. I mixed a packet of ranch dip powder into the ricotta, and the end result was rather nice. Mild flavors, with the spicy zing of buffalo sauce. If I make it again, I'll use more celery in the sauce.

MY REVIEW
Reviewed Sep. 11, 2014

My family and friends love it. Thanks for sharing!

If its too hot, but you enjoyed otherwise, perhaps you can a use a sauce less hot ;-) we often adjust recipes to our particular taste.

Have a beautiful day!

MY REVIEW
Reviewed Aug. 23, 2014

After reading the reviews, I guess my expectations were too high. If I make again, I'll use less blue cheese. Sauce was very hot.

MY REVIEW
Reviewed Aug. 16, 2014

So good! I've made this several times for potlucks/get-togethers and each time it's been a huge hit! Thank you!!

MY REVIEW
Reviewed Aug. 9, 2014

This is the best ever!! Shared with my "hot-loving" friends and they raved about it!! Make it all the time!

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