Name: Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 20 oz. frozen breaded chicken strips; 1/2 cup buffalo sauce, plus extra for pan; 1 lb. lasagna noodles; 1 cup grated mozzarella cheese; 1 cup green onion, thinly sliced; 2 cups ricotta cheese; 1 cup buffalo sauce; 1 cup cream cheese, softened; 1/2 cup green onion, sliced; 4 cups whole milk; 1/4 cup flour; 1/4 cup butter; 2 cups sharp cheddar cheese; 1/2 cup blue cheese

Jump to Recipe· 4.5 from 4 reviews

If you’re a fan of spicy comfort food, you’re going to adore this Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe. It’s a total game-changer—a perfect blend of classic Italian layers with that bold, tangy buffalo flavor we all crave. Trust me, this is one of those recipes where the whole family will be asking for seconds, especially on chilly nights or when you want something a little different but still incredibly cozy.

What I love about this Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe is how it brings two favorite flavors together—buffalo and blue cheese—in a creamy, cheesy hug inside a lasagna. The blue cheese béchamel sauce is the star here, making every bite luxurious while balancing the heat from the buffalo sauce. It’s also a great recipe to prep ahead when you want to impress without fuss.

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Why This Recipe Works

Bold Flavor Fusion: Combining spicy buffalo chicken with a creamy blue cheese béchamel creates a mouthwatering balance of heat and richness.
Comfort Food Classic with a Twist: This isn’t your usual lasagna—it brings a game-day favorite into an easy dinner format the whole family will enjoy.
Easy to Assemble: Using frozen breaded chicken strips saves prep time but still gives you that crispy, tender chicken texture everyone loves.
Layered with Texture: The creamy filling, melted cheese, and tender noodles all meld perfectly, making every bite satisfying and crave-worthy.

The image shows a baked dish in a white rectangular casserole with dark green handles, filled with a golden-brown melted cheese layer that covers the whole top. The cheese has spots of darker brown where it is more cooked, giving it a bubbly and slightly crispy texture. The edges show a thicker, slightly crisp layer of cheese with some bubbling that rises a bit above the top of the dish. The casserole rests on a dark wooden table with a white marbled texture surface underneath and an orange cloth partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe was deliberately chosen to bring that perfect mix of creamy, spicy, and cheesy comfort. Here are a few tips to keep in mind when shopping and prepping.

Frozen breaded chicken strips: These save you the hassle of breading and frying, plus they crisp up nicely in the oven while you prep the rest.
Buffalo sauce: Look for a buffalo sauce with a good balance of heat and tang, it’s the backbone of the flavor here.
Lasagna noodles: Regular noodles are best here; cook to al dente to avoid mushy layers.
Mozzarella cheese: Melts beautifully and adds a gooey, cheesy texture that everyone expects in lasagna.
Green onions: Fresh and crisp, they add a nice pop of color and mild onion flavor when sprinkled on top.
Ricotta cheese: Provides creaminess and body to the filling without weighing it down.
Cream cheese: Adds tanginess and smooth texture to the filling, helping to meld the flavors together.
Whole milk: For a rich béchamel base that’s neither too thick nor too thin.
Flour and butter: The classic roux base for that luscious béchamel sauce.
Sharp cheddar cheese: Brings sharpness and depth to the béchamel, balancing the blue cheese.
Blue cheese: The critical ingredient for that signature tangy, creamy punch in the béchamel sauce.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One thing I always encourage with this Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe is to make it your own. Whether you like it milder, pack it with veggies, or even add a smoky touch, it’s all fair game. I personally like to dial up the Buffalo sauce a bit for extra kick, but you do you!

Variation: Swap cooked shredded rotisserie chicken for the breaded strips if you want a less crispy, more tender texture.
Extra Veggies: Add sautéed mushrooms or spinach into the ricotta filling for a nutrient boost and flavor contrast.
Mild Version: Use a milder hot sauce or reduce the buffalo sauce in the filling if you prefer things less spicy.
Blue Cheese Substitute: If you’re not a fan, goat cheese or even feta can be a bold but tasty alternative in the béchamel.

Step-by-Step: How I Make Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe

Step 1: Bake Your Chicken Strips

Start by preheating your oven to 375°F. Place the frozen breaded chicken strips on a sheet tray and bake them while you tackle the rest—about 15-20 minutes until crispy. This step frees you up to cook noodles and make sauces without feeling rushed, and your chicken comes out perfectly crisp every time. Don’t skip baking the chicken first, it’s key for texture!

Step 2: Cook the Lasagna Noodles

While the chicken is baking, bring a big pot of salted water to a boil and cook your lasagna noodles according to the package—usually about 8-10 minutes for al dente. Then, drain and shock them in cold water so they don’t continue cooking and stick together. Laying them flat on a clean towel works great to keep them separate and easy to handle when assembling.

Step 3: Mix the Buffalo Cheese Filling

In a mixing bowl, whisk together the ricotta cheese, buffalo sauce, and softened cream cheese along with half of your sliced green onions. This rich filling is where the creamy-spicy magic starts, so taste and adjust the buffalo sauce to your liking here. Set it aside while you whip up that dreamy béchamel.

Step 4: Make the Blue Cheese Béchamel Sauce

Now, melt your butter in a pot over medium-high heat. Stir in flour and toast the roux for about 30 seconds until it’s slightly golden—this cooks out that raw flour taste. Slowly whisk in the whole milk, making sure to break up any lumps. Once it thickens and coats the back of a spoon, reduce heat and stir in the sharp cheddar and blue cheese until completely melted and silky. If it gets lumpy or grainy, an immersion blender smooths it perfectly.

Step 5: Assemble Your Lasagna

Chop your crispy chicken into bite-sized pieces and toss with the remaining buffalo sauce to amp up the flavor. In your lasagna pan, drizzle a little buffalo sauce on the bottom to give that saucy foundation, then layer noodles, half the filling, half the chicken, and a few spoons of béchamel. Repeat the layers once more, finish with noodles, then top generously with the remaining béchamel and mozzarella cheese for that golden finish.

Step 6: Bake and Rest

Bake your masterpiece for 40 minutes until the cheese bubbles and starts turning golden brown. Resist the urge to dive right in! Let it rest for at least 10 minutes—this helps everything set and makes slicing a breeze. Sprinkle with the remaining green onions for a fresh pop of flavor and color, then serve.

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Pro Tips for Making Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe

Don’t Overcook Your Noodles: Al dente is your goal; softer noodles can make the lasagna soggy and hard to slice.
Balance Your Buffalo Sauce: Taste as you go when mixing into the filling and tossing chicken, as heat levels can vary by brand.
Smooth Béchamel Is Key: Whisk constantly when adding milk to prevent lumps and use an immersion blender if needed to keep it silky.
Let It Rest Before Slicing: Patience here stops your layers from running and helps you get perfect clean slices every time.

How to Serve Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe

A close-up of a slice of lasagna being lifted from a white baking dish by a spoon, showing four distinct layers: the bottom layer is a soft, orange-tinted sauce with bits of meat, the next layer is made of creamy white sauce mixed with pasta sheets, followed by another layer of orange sauce with pasta, and topped with melted, golden-brown cheese sprinkled with small pieces of green herbs. The white baking dish rests on a dark surface, and in the background, there is a white plate with a few black specks on it, all placed on a white marbled texture photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top this lasagna with plenty of sliced green onions for a fresh crunch and subtle zing that cuts through the richness. Sometimes I sprinkle on a few crumbles of extra blue cheese if I’m feeling indulgent. A light drizzle of extra buffalo sauce just before serving can also punch up the heat beautifully.

Side Dishes

A crisp green salad or a tangy coleslaw complements the richness of the lasagna perfectly. Roasted or steamed veggies like broccoli, asparagus, or green beans also pair well to bring balance to the meal. And if we’re being honest, some crunchy celery sticks are always welcome with buffalo flavors!

Creative Ways to Present

I once made mini versions of this Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe using small ramekins for a party—so fun and perfect for individual servings. Another idea is assembling it in a glass casserole so guests can admire those beautiful layers before we all dig in. For game day, I like to prepare it the day before, then reheat and serve alongside loaded dipping platters.

Make Ahead and Storage

Storing Leftovers

After the lasagna cools completely, I store leftovers tightly covered in the fridge. It keeps well for up to 3 days and actually tastes even better the next day as the flavors meld. Make sure to cover it well to prevent it from drying out.

Freezing

Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe freezes beautifully. I recommend freezing individual slices wrapped in foil and then plastic wrap to lock in moisture. You can freeze it for up to 3 months—just thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers covered with foil in a 350°F oven until warmed through (about 20-25 minutes). To keep the top from drying, adding a splash of milk or a few spoonfuls of béchamel sauce before reheating helps restore creaminess.

FAQs

Can I make the Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe ahead of time?

Absolutely! You can assemble the lasagna a day in advance, cover it tightly, and refrigerate. Then bake it fresh when you’re ready—just add a few extra minutes to the bake time if it’s cold from the fridge.
What if I don’t like blue cheese?

If blue cheese isn’t your thing, you can substitute with feta or goat cheese, which also lends a tangy creaminess. Or simply omit it and use extra sharp cheddar for a milder béchamel sauce.
Can I use no-boil noodles for this recipe?

You can, but make sure you add a little more béchamel or sauce in each layer to ensure the noodles cook through and the lasagna doesn’t dry out.
How spicy is this lasagna?

The spice level depends on your buffalo sauce choice and how much you add. I recommend starting moderate and adjusting to taste—remember, the blue cheese béchamel helps mellow out the heat too.
Can I make this gluten-free?

Yes! Use gluten-free lasagna noodles and substitute regular flour with a gluten-free blend in the béchamel. Just keep an eye on thickness and consistency as gluten-free flours sometimes behave differently.

Final Thoughts

Honestly, this Buffalo Chicken Lasagna with Blue Cheese Béchamel Recipe is one of those dishes that feels like a big, warm hug after a long day. It’s where bold flavors meet cozy comfort, and every bite reminds me why I love pairing classic recipes with a little twist. I highly recommend giving this one a go for your next family dinner or get-together—you might just make it a new favorite around your table, like I have.