Description
This Buffalo Chicken Lasagna is a spicy and creamy twist on traditional lasagna, featuring crispy breaded chicken strips tossed in buffalo sauce, layered with a rich ricotta and cream cheese filling, and smothered in a cheesy béchamel sauce with sharp cheddar and blue cheese. Baked to golden perfection and garnished with fresh green onions, it's a crowd-pleasing dish perfect for game day or family dinners.
Ingredients
Scale
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
Filling
- 2 cups ricotta cheese
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- 1/2 cup green onion, sliced
Béchamel Sauce
- 4 cups whole milk
- 1/4 cup flour
- 1/4 cup butter
- 2 cups sharp cheddar cheese
- 1/2 cup blue cheese
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 375 degrees Fahrenheit. Place the frozen breaded chicken strips on a baking sheet and bake until crispy while you prepare the rest of the ingredients.
- Cook 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.
- Make Filling: In a mixing bowl, whisk together ricotta cheese, buffalo sauce, and softened cream cheese until smooth. Taste and adjust seasoning if needed. Set aside.
- Prepare Béchamel Sauce: In a medium pot over medium-high heat, melt the butter. Stir in flour and cook for 30 seconds, stirring constantly to form a roux. Slowly whisk in the milk, bringing the mixture to a boil while whisking to prevent lumps. Once thickened and able to coat the back of a spoon, reduce heat to low and stir in sharp cheddar and blue cheese until melted and smooth. Season with salt and pepper to taste. Use an immersion blender if the sauce is lumpy.
- Chop and Sauce Chicken: Cut the cooked chicken tenders into bite-sized pieces. Toss with 1/2 cup buffalo sauce until evenly coated.
- Assemble Lasagna: Lightly drizzle buffalo sauce on the bottom of a 10x14 inch or 9x13 casserole dish. Lay out a single layer of lasagna noodles. Spread half the filling evenly over the noodles, then sprinkle half the chopped buffalo chicken. Dollop and drizzle several spoons of béchamel sauce over the chicken. Repeat this layering once more, finishing with a final layer of noodles.
- Top and Bake: Pour all remaining béchamel sauce evenly over the top layer of noodles. Sprinkle the grated mozzarella cheese evenly on top. Bake in the preheated oven for 40 minutes until the cheese is golden brown and bubbly.
- Rest and Garnish: Remove the lasagna from the oven and let it rest for at least 10 minutes to set. Slice into portions and garnish with the remaining thinly sliced green onions before serving. Enjoy!
Notes
- Use gluten-free noodles to make this dish gluten-free if desired.
- For a spicier kick, add extra buffalo sauce in the layers or drizzle more on top before serving.
- If you prefer a creamier béchamel, substitute some of the milk with half-and-half or heavy cream.
- Allow the lasagna to rest after baking to ensure cleaner slicing and better texture.
- Blue cheese crumbles can be omitted or substituted with feta if preferred.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg
