Description
This Buffalo Chicken Lasagna combines the spicy kick of buffalo sauce with the creamy goodness of ricotta and mozzarella cheeses layered between tender lasagna noodles. Perfectly baked to a golden bubbly finish, this hearty dish offers a delicious twist on traditional lasagna with a flavorful buffalo chicken filling. Ideal for a family dinner or a game day feast.
Ingredients
Scale
Buffalo Chicken Mixture
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1/2 cup buffalo sauce
- 1/4 cup ranch dressing (or blue cheese dressing)
Cheese Mixture
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese, divided (1 cup for filling, 1/2 cup for topping)
- 1/2 cup grated Parmesan cheese
- 1 egg
Other Ingredients
- 9-12 lasagna noodles, cooked and drained
- 1 1/2 cups shredded cheddar cheese
- 1 cup heavy cream or milk
- 1/4 cup fresh cilantro or parsley, chopped (optional)
Instructions
- Prepare the Buffalo Chicken: In a medium bowl, combine the shredded chicken with buffalo sauce and ranch or blue cheese dressing. Stir until the chicken is evenly coated. Set aside to let the flavors meld.
- Prepare the Lasagna Filling: In a separate bowl, mix together ricotta cheese, 1 cup of shredded mozzarella, grated Parmesan cheese, and the egg. Blend well until smooth to create the creamy cheese mixture that will layer the lasagna.
- Preheat the Oven: Heat your oven to 375°F (190°C) to prepare for baking the assembled lasagna.
- Layer the Lasagna Bottom: Spread a thin layer of the buffalo chicken mixture evenly across the bottom of a 9×13-inch baking dish to create the first flavorful base layer.
- First Layer Assembly: Lay 3-4 cooked lasagna noodles over the chicken layer. Then, spread half of the ricotta cheese mixture on top of the noodles, followed by half of the buffalo chicken mixture to build up the rich, spicy layers.
- Repeat Layering: Add another layer of noodles, and then spread the remaining ricotta cheese mixture. Top this with the remaining buffalo chicken mixture to complete the filling layers. Finish the assembly by evenly sprinkling the shredded cheddar cheese and the remaining mozzarella cheese over the top.
- Bake Covered: Cover the lasagna dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. This allows the flavors to meld and the cheese to start melting.
- Finish Baking Uncovered: Remove the aluminum foil and bake for an additional 10-15 minutes, or until the cheese topping is bubbly and golden brown, signaling the perfect bake.
- Rest the Lasagna: Allow the lasagna to rest for 5-10 minutes after baking. This helps it set and makes slicing easier. Optionally, garnish with fresh chopped cilantro or parsley for a fresh finish.
- Serve: Slice the lasagna and serve it warm, ideally with a side salad or garlic bread to make a complete, satisfying meal.
Notes
- Using rotisserie chicken is a quick and flavorful shortcut for this recipe.
- Adjust the amount of buffalo sauce to control the heat level according to your preference.
- For a creamier lasagna, use heavy cream instead of milk.
- You can substitute ranch dressing with blue cheese dressing for a tangier flavor.
- Make sure the lasagna noodles are well drained to prevent watery layers.
- Allowing the lasagna to rest before serving helps the layers settle and improves slicing.
