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Buffalo Chicken Lasagna

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
  • Total Time
    Prep: 1-1/2 hours 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 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.

Test Kitchen Tips
  • 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.
  • Cottage cheese is a nice substitute for ricotta.
  • Nutrition Facts
    1 piece: 466 calories, 28g fat (15g saturated fat), 124mg cholesterol, 1680mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 33g protein.

    Reviews

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    Average Rating:
    • Candee88
      Apr 22, 2020

      I recently made this recipe but I adapted it to a one pot pasta dish due to my oven not working. I considered making it in the slow cooker but didnt want to wait that long for it to cook. I knew right away from looking at the recipe that using the entire bottle of Buffalo wing sauce would be too overwhelming so I only used about 1/2 cup or possibly a tiny bit more than that. I did start the recipe pretty much as written, sauteing the veggies and ground chicken in olive oil but I added poultry seasoning and basil for additional flavor. Then I used 2 cans of diced tomatoes and 3 cups of chicken broth and brought that to a boil and added one pound of penne pasta and let it cook in the sauce until just short of al dente. At that point I added in the ricotta, 8 oz of shredded sharp cheddar cheese and about a cup of crumbled bleu cheese. I also added approx 1/2 cup of sliced green olives which added wonderful flavor as well. I let it sit on the heat for another minute or two and then added the parsley and turned the heat off and let it sit for 15 minutes. It made a lovely creamy, slightly saucy pasta which I really enjoyed and it had a nice kick from the buffalo sauce but wasnt too spicy at all. Im not a big fan of really spicy food so it was perfect for me. More buffalo sauce could be added to taste if desired. I will be making this again for sure. Absolutely delicious and I do hope to try it as a lasagna at some point too. I would highly recommend this recipe to anyone, even someone who doesnt care for hot or spicy foods as you can adjust the amount of buffalo sauce to your liking.

    • Michelle
      Mar 2, 2020

      Too salty, too spicy, too fatty. Waste of time and ingredients. Don't understand how this was a prize winning recipe. Awful!

    • Elisabeth
      Dec 2, 2019

      What a waste of nearly 7 cups of cheese plus another 2 cups of ricotta. Too salty, too rich. Tossed 3/4 of it into the trash. Just awful.

    • Barbara
      Jan 16, 2019

      This recipe is Great just like it is. My husband and I both love it. I will definitely make this again

    • Saea
      Sep 20, 2017

      This was very time consuming and the outcome wasn't worth it. All you could taste was buffalo sauce. We will be looking for another recipe that tastes like chicken with some wing sauce. On a positive note, we really liked the carrots and celery.

    • brianneosborn
      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 salt2) Keeping extra blue cheese on hand so I can add more to my serving3) Using (if I can find some) mild wing sauce so it isn't so spicy for my kiddosIf the above steps don't help, the recipe is going in the circular file.

    • CutieMcPretty007onEtsy
      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

    • Laylay0308
      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.

    • muffbear74
      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.

    • vewebber58
      Feb 18, 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.