Buffalo Chicken Lasagna is full of your favorite ingredients! Buffalo chicken and pasta are paired with four different cheeses make this the best lasagna EVER!
This buffalo chicken lasagna is what weeknight dinner dreams are made of! You get all your favorite buffalo flavors – buffalo sauce, bleu cheese, mozzarella cheese, celery, and green onions…then you toss it between delicious carby noodles…it’s a definitely WIN! Your family will be begging you to make this all the time! It’s not only the perfect dinner, but also the perfect game day recipe!
Putting together the Buffalo Chicken Lasagna does take a bit of effort, but trust me, it’s totally worth it. You need to make the cheese sauce from scratch, but it comes together in just a few minutes. I also baked the chicken, but you could use leftover or rotisserie chicken to save time as well. I also made a not so traditional ricotta filling because I wanted to make sure the meal had the signature creaminess that comes from delicious ricotta cheese.
It ended up a tad spicy (love the homemade buffalo sauce), super creamy, and really had all the flavors from buffalo chicken wings. Adding the celery was a great touch and then topping the lasagna with more green onions and buffalo sauce gives it another punch of flavor. I would say the spice level here is medium, so if you like it HOT, go ahead and add more buffalo sauce!
- 1 lb boneless skinless chicken breast
- 2/3 cup buffalo sauce, divided (recipe in notes)
- 2 stalks celery, chopped
- 2 TBS butter
- 2 cloves garlic
- 2 cups milk/cream/half and half (either works)
- 1/3 cup flour
- 1 package cream cheese, cubed
- 1/2 cup bleu cheese, crumbled or chopped
- 1/3 cup mozzarella cheese, shredded
- 1/8 tsp salt
- 1/8 tsp black pepper
- 16 ounces ricotta cheese
- 6 green onions, chopped
- 3 stalks celery, chopped
- 1 large egg
- 1 TBS ranch seasoning, (optional)
- 1 box ready to use lasagna noodles (you can use noodles that need to be cooked, but you need to cook beforehand in that case)
- 1 cup mozzarella, shredded (for layering)
- 2 TBS buffalo sauce
- 3 green onions, chopped
Preheat oven to 350 degrees. Place chicken breasts in baking dish and cover with 1/3 cup buffalo sauce (reserve remaining) and celery, brush sauce over the tops to coat. Place in oven and bake 25 minutes or until cooked through (time varies depending on size of chicken).
Remove from oven and shred chicken. Add remaining 1/3 cup of buffalo sauce and stir to coat. Set aside.
In a medium sauce pot over medium heat, add butter and melt. Add garlic and stir to cook- about 30 seconds. Add flour and stir for 30 seconds. Slowly add milk/cream in about 1/3 cup increments, whisking between each addition. Bring to a boil, whisking constantly. Reduce heat and simmer for 20 seconds.
Add cream cheese, bleu cheese, mozzarella cheese, salt, and pepper and whisk until cheese are melted through. Remove from heat and set aside.
In a medium bowl, add ricotta, green onions, celery, egg, and ranch seasoning (optional); stir to combine completely. Set aside.
Begin by pouring a bit of cheese sauce on the bottom of the Lasagnera, then top with noodles. Add 1/3 of the ricotta mixture and spread across noodles. Top with 1/2 buffalo chicken, 1/3 mozzarella cheese, and then 1/3 of the remaining cheese sauce. Top with noodles and repeat layers once more.
For the 3rd layer (3rd set of noodles), top noodles with remaining cheese sauce and mozzarella cheese. Cover loosely with foil.
Place in preheated oven (350 degrees) and bake for 60 minutes. Remove foil and bake 10 more minutes. Remove from oven.
Top with garnishes: buffalo sauce and green onions. Slice and serve!
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