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

Buffalo Chicken Lasagna Recipe

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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
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 1 hour 40 min. Bake: 40 min. + standing
MAKES: 12 servings


  • 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, 1680 mg sodium, 22 g carbohydrate, 2 g fiber, 33 g protein.


  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 20-25 minutes longer or until bubbly and cheese is melted. Let stand 10 minutes before serving. Yield: 12 servings.
Originally published as Wingless Buffalo Chicken Lasagna in Taste of Home’s Ultimate Potluck Recipe Contest 2012

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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."

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."

Reviewed Nov. 13, 2015

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

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."

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."

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