Take your lasagna night to the next level with this buffalo chicken lasagna. Every layer is packed with creamy buffalo sauce, tender chicken, and melty cheese! It’s a fun twist on a comfort food classic.
Buffalo Chicken Heaven
- Delicious Bold Flavor: If you love my classic lasagna, this version with a little kick is a tasty way to switch it up without giving up all the comfort you love.
- Made for Buffalo Chicken Fans: If recipes like my buffalo chicken dip and buffalo wings are on repeat at your house, this dish deserves a spot on your menu too.
- A Great Make-Ahead Meal: Assemble it ahead of time and bake when you’re ready for an easy dinner with less last-minute work.
Ingredients for Buffalo Chicken Lasagna
- Shredded Chicken: Use any cooked shredded chicken. I like Instant Pot chicken or rotisserie chicken for an easy shortcut.
- Spicy Buffalo Sauce: Store-bought works, but homemade buffalo sauce adds even more fresh flavor if you have the time.
- Adjust the Spice: For more heat, use a spicier buffalo sauce or add ¼–½ teaspoon of cayenne pepper. For a milder version, choose a mild buffalo sauce or add an extra ounce or two of cream cheese to the sauce.
- Blue Cheese Swap: You can leave out the blue cheese crumbles and replace them with ½–1 cup of shredded cheddar or Monterey Jack cheese.
How to Make Buffalo Chicken Lasagna
This buffalo chicken lasagna comes together one simple layer at a time. Follow the photos below, and you’ll have a bubbly, cheesy dinner ready for the oven. Add a side of garlic bread and a green salad for the perfect meal!
- Prep and Combine: Preheat the oven to 350ºF, and spray a 9×13 inch baking dish with nonstick cooking spray. Stir together the ricotta, cream cheese, buffalo wing sauce, blue cheese dressing, blue cheese crumbles, and green onions until smooth.
- Sauce: Add about ⅓ cup to the bottom of the baking dish and spread evenly.
- Layer of Noodles: Layer the oven ready lasagna noodles until they cover the bottom of the pan.
- Layer Chicken: Layer ⅓ of the chicken on top of the noodles, then season with salt and pepper
- More Sauce: Layer ⅓ of the sauce over the chicken.
- Repeat the Layers: Top the sauce with about 1 cup of mozzarella cheese. Repeat with noodles, chicken, sauce, and cheese two more times, finishing with cheese on top.
- Bake: Cover with foil and bake at 350°F for 40 to 45 minutes, until the noodles are tender and the center reaches 165°F. Broil for 2 to 3 minutes, then let the buffalo chicken lasagna rest for 5 to 10 minutes before serving.
Using Regular Lasagna Noodles:
- Broil: Remove the foil and broil for 2 to 3 minutes, until the cheese is golden and bubbly.
- Cook: Prepare the noodles according to the package directions.
- Assemble: Use them in place of oven ready noodles.
- Bake: Cover and bake for 25 to 30 minutes, until the center reaches 165°F.
Must Have Tools For This Recipe
- 9×13-inch Baking Dish: For layering and baking the lasagna.
- Large Bowl: Use this to mix the creamy buffalo sauce mixture.
Buffalo Chicken Lasagna
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Buffalo chicken lasagna is a creamy, cheesy twist on classic lasagna with shredded chicken, buffalo sauce, and layers of melty cheese.
Servings 12 servings
Calories 436kcal
Equipment
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1 9 x 13-inch baking dish
Ingredients
- 1 pound oven-ready lasagna noodles see tips for regular lasagna noodle instruction
- 3 cups cooked shredded chicken about 3 breasts
- 15 ounces whole milk ricotta cheese
- 4 ounces softened cream cheese
- ¾ cup buffalo sauce
- ¾ cup blue cheese dressing or ranch dressing
- ½ cup blue cheese crumbles
- ⅓ cup sliced green onions
- 4 cups shredded mozzarella
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
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Preheat the oven to 350 degrees Fahrenheit, and spray a 9 x 13-inch baking dish with nonstick cooking spray.
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Combine 15 ounces whole milk ricotta cheese, 4 ounces softened cream cheese, ¾ cup buffalo sauce, ¾ cup blue cheese dressing, ½ cup blue cheese crumbles, and ⅓ cup sliced green onions until smooth. Add about ⅓ cup to the bottom of the baking dish and spread evenly.
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Season 3 cups cooked shredded chicken with ½ teaspoon salt and ¼ teaspoon ground black pepper.
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Start layering the lasagna with enough of the 1 pound oven-ready lasagna noodles to evenly cover the bottom of the pan, followed by a layer of ⅓ of the seasoned chicken, ⅓ of the sauce, and about 1 cup of the 4 cups shredded mozzarella.
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Repeat the layers twice more, ending with the remaining cheese on top. Not including the initial sauce on the bottom, you should end up with three layers of noodles, chicken, sauce, and cheese.
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Cover tightly with aluminum foil and bake for about 40-45 minutes, until the center of the lasagna reaches 165 degrees Fahrenheit and the noodles are softened all the way through. Remove the foil and broil on HIGH for 2-3 minutes, until the cheese is browned on top.
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Remove the lasagna from the oven and let it rest for 5-10 minutes before cutting and serving it.
Notes
Leftover Instructions
- Fridge: Cover and refrigerate leftovers for up to 5 days. Reheat at 350°F until the center reaches 165°F, or microwave until warm.
- Freezer: Assemble in a freezer safe dish, wrap tightly, and freeze for up to 3 months. Thaw overnight, then add 25 to 30 minutes to the baking time.
- Make Ahead: Assemble up to 24 hours ahead and refrigerate. Add 5 to 10 minutes to the baking time if needed.
Nutrition
Calories: 436kcal | Carbohydrates: 32g | Protein: 28g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 1085mg | Potassium: 273mg | Fiber: 1g | Sugar: 2g | Vitamin A: 623IU | Vitamin C: 1mg | Calcium: 321mg | Iron: 1mg
