Description
A creamy and spicy Buffalo Chicken Lasagna combining crispy breaded chicken strips, tangy buffalo sauce, rich ricotta and cream cheese filling, and a decadent cheddar-blue cheese béchamel sauce baked to perfection for a comforting, crowd-pleasing meal.
Ingredients
Scale
For Lasagna:
- 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
For Filling:
- 2 cups ricotta cheese
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1/2 cup green onion, sliced
For Béchamel:
- 4 cups whole milk
- 1/4 cup flour
- 1/4 cup butter
- 2 cups sharp cheddar cheese
- 1/2 cup blue cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F and prepare a 10×14 lasagna pan or a 9×13 casserole dish by drizzling some buffalo sauce in the bottom.
- Bake Chicken Strips: Arrange the frozen breaded chicken strips on a sheet tray and bake in the preheated oven until crispy, about 15-20 minutes, while you prepare the other components. Remove and set aside.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to stop cooking. Set aside.
- Prepare Filling: In a mixing bowl, whisk together ricotta cheese, buffalo sauce, and softened cream cheese until smooth and well combined. Taste and adjust seasoning if needed, then set aside.
- Make Béchamel Sauce: In a medium pot over medium-high heat, melt butter. Add flour and whisk continuously for 30 seconds to form a roux. Slowly add whole milk while whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce heat to low.
- Add Cheeses: Stir in sharp cheddar cheese and blue cheese, continuing to mix until melted and smooth. Season with salt and pepper to taste. Use an immersion blender to smooth out any lumps or graininess, then remove from heat.
- Prepare Chicken: Chop the cooked chicken strips into bite-sized pieces and toss with 1/2 cup buffalo sauce to coat evenly.
- Assemble Lasagna: Drizzle buffalo sauce in the bottom of the pan. Layer shingled lasagna noodles over the sauce, then spread half of the filling evenly over the noodles. Sprinkle half of the buffalo chicken pieces on top. Spoon dollops of béchamel sauce over the chicken. Repeat the layers once more, finishing with a top layer of noodles.
- Add Toppings: Pour the remaining béchamel sauce over the top layer of noodles and sprinkle with grated mozzarella cheese.
- Bake: Place the assembled lasagna in the oven and bake for 40 minutes, or until the cheese on top turns golden brown and bubbly.
- Rest and Serve: Remove from the oven and let the lasagna rest for at least 10 minutes to set. Slice and garnish with the remaining thinly sliced green onions before serving. Enjoy!
Notes
- Use gluten-free lasagna noodles to make this recipe gluten free.
- If you prefer less spice, reduce the amount of buffalo sauce or use a milder wing sauce.
- For easier slicing, allow the lasagna to rest fully before cutting.
- You can substitute cooked shredded chicken for the breaded strips for a lighter option.
- Blue cheese can be omitted or replaced with feta for a different flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
