Buffalo Chicken Lasagna Recipe

4 125 124
Buffalo Chicken Lasagna Recipe
Buffalo Chicken Lasagna Recipe photo by Taste of Home
Publisher Photo

Buffalo Chicken Lasagna Recipe

Read Reviews
4 125 124
Publisher Photo
This recipe was inspired by my daughter's favorite food—Buffalo wings! It tastes as if it came from a restaurant. —Melissa Millwood, Lyman, South Carolina
MAKES:
12 servings
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

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 crumbled blue cheese, divided
  • 1/2 cup minced Italian flat leaf parsley
  • 1 large egg, lightly beaten
  • 3 cups shredded part-skim mozzarella cheese
  • 2 cups shredded white cheddar cheese

Directions

In a Dutch oven, heat oil over medium heat. Add 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 tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
Spread 1-1/2 cups sauce into a greased 13x9-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.
Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. Yield: 12 servings.

Test Kitchen Tips
  • Cottage cheese is a nice substitute for ricotta.
  • This tastes phenomenal with a cool, crisp celery salad or celery sticks on the side.
  • You can tone down the heat by reducing the Buffalo wing sauce to 4 ounces (about half a cup) and adding an 8-ounce can of tomato sauce.
  • Originally published as Wingless Buffalo Chicken Lasagna in Taste of Home’s Ultimate Potluck Recipe Contest 2012

    Nutritional Facts

    1 piece: 466 calories, 28g fat (15g saturated fat), 124mg cholesterol, 1680mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 33g protein.

    • 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 crumbled blue cheese, divided
    • 1/2 cup minced Italian flat leaf parsley
    • 1 large egg, lightly beaten
    • 3 cups shredded part-skim mozzarella cheese
    • 2 cups shredded white cheddar cheese
    1. In a Dutch oven, heat oil over medium heat. Add 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 tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
    2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
    3. Spread 1-1/2 cups sauce into a greased 13x9-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.
    4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving. Yield: 12 servings.

    Test Kitchen Tips
  • Cottage cheese is a nice substitute for ricotta.
  • This tastes phenomenal with a cool, crisp celery salad or celery sticks on the side.
  • You can tone down the heat by reducing the Buffalo wing sauce to 4 ounces (about half a cup) and adding an 8-ounce can of tomato sauce.
  • Originally published as Wingless Buffalo Chicken Lasagna in Taste of Home’s Ultimate Potluck Recipe Contest 2012

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    Reviews forBuffalo Chicken Lasagna

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    MY REVIEW
    brianneosborn User ID: 1758607 261809
    Reviewed Feb. 25, 2017

    "I'm going to give this recipe another try and hope that I can fix what was unsatisfactory for us by...

    1) Eliminating the 1/2 tsp of salt
    2) Keeping extra blue cheese on hand so I can add more to my serving
    3) Using (if I can find some) mild wing sauce so it isn't so spicy for my kiddos
    If the above steps don't help, the recipe is going in the circular file."

    MY REVIEW
    CutieMcPretty007onEtsy User ID: 7633779 255990
    Reviewed Oct. 26, 2016

    "I don't want to hurt the creator's feelings… But this was not contest winning in our household. It would've tasted good without the buffalo wing sauce... it just over powered it and that's all you could taste"

    MY REVIEW
    Laylay0308 User ID: 8301362 250300
    Reviewed Jul. 10, 2016

    "I have made this dish several times and my family loves it!! I choose to throw shredded mozzarella on top instead. I could eat this once a week! It makes for great leftovers too."

    MY REVIEW
    muffbear74 User ID: 209131 245368
    Reviewed Mar. 13, 2016

    "I made this for a potluckand most seemed. to enjoy it. I am from-the Buffalo area, so have enjoyed wings for a long time. I liked the spiciness of the dish, but might tone it down a bit by using less hot sauce in the future, depending on who I'm serving it to."

    MY REVIEW
    vewebber58 User ID: 998755 244053
    Reviewed Feb. 18, 2016 Edited Feb. 19, 2016

    "I made this just like the recipe said, (well, almost, because I forgot to put in the last three lasagna noodles....we put them on top after it baked), and I don't know if it was the brand of wing sauce we used or what, but it was just too salty and tart. I even added a little sugar to combat the tartness, but it didn't seem to help. I couldn't taste the blue cheese, (the cheese came in 5 oz. packages, and I didn't want to spend another $3 for a package I'd only use part of), so there was a little less than called for, but it tasted pretty good anyway. Extremely rich. Don't think I'd make it again."

    MY REVIEW
    cbentz129 User ID: 8569559 237266
    Reviewed Nov. 13, 2015

    "this is the best--I make it often and it freezes well"

    MY REVIEW
    Dixiethedog User ID: 8556006 233905
    Reviewed Oct. 3, 2015

    "Went exactly by recipe, used Frank's hot buffalo wing sauce. It was so, so salty and I usually love salty food! Also very very rich. More like a dip than a main dish. I literally am going to take out the noodles, add some queso or other easy to melt mild cheese and make a dip for game day today."

    MY REVIEW
    lisacoker User ID: 8099234 227507
    Reviewed Jun. 6, 2015

    "My family loves this recipe. It has also became a most requested dish for potluck dinners at work as well. One of the best recipes I have ever tried and it is really pretty easy to make."

    MY REVIEW
    Hetti Bennie User ID: 4347325 224497
    Reviewed Apr. 8, 2015

    "This was wonderful. Made it for different groups - all enjoyed it. Would make again."

    MY REVIEW
    cookiemouse User ID: 3900007 224374
    Reviewed Apr. 7, 2015

    "We did not care for this at all. The mixture of bleu cheese, wing sauce and Italian seasonings were not complementary to each other in a pasta dish; not to mention the fat and sodium content. This actually won 1st place in a contest??"

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