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Buffalo Chicken Lasagna

122 reviews
Total Time
Prep: 1-1/2 hours Bake: 40 min. + standing

Recipe by Melissa Millwood, Lyman, South Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated Oct. 01, 2024

This recipe was inspired by my daughter's favorite food—Buffalo wings! It tastes as if it came from a restaurant. —Melissa Millwood, Lyman, South Carolina

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Test Kitchen Tips
  • This tastes phenomenal with a cool, crisp celery salad or celery sticks on the side.
  • You can tone down the heat by reducing the Buffalo wing sauce to 4 ounces (about half a cup) and adding an 8-ounce can of tomato sauce.
  • Cottage cheese is a nice substitute for ricotta.

    • Watch how to Make Buffalo Chicken Lasagna

    Test Kitchen Approved

    Buffalo Chicken Lasagna

    122 reviews
    Prep Time 90 min
    Cook Time 40 min
    Yield 12 servings

    Ingredients

    • 1 tablespoon canola oil
    • 1-1/2 pounds ground chicken
    • 1 small onion, chopped
    • 1 celery rib, finely chopped
    • 1 large carrot, grated
    • 2 garlic cloves, minced
    • 1 can (14-1/2 ounces) diced tomatoes, drained
    • 1 bottle (12 ounces) Buffalo wing sauce
    • 1/2 cup water
    • 1-1/2 teaspoons Italian seasoning
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 9 lasagna noodles
    • 1 carton (15 ounces) ricotta cheese
    • 1-3/4 cups crumbled BelGioioso Blue Cheese , divided
    • 1/2 cup minced Italian flat-leaf parsley
    • 1 large egg, lightly beaten
    • 3 cups shredded part-skim mozzarella cheese
    • 2 cups shredded white cheddar cheese
    Text Ingredients

    Directions

    1. In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.
    2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°.
    3. Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
    4. Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

    Nutrition Facts

    1 piece: 466 calories, 28g fat (15g saturated fat), 124mg cholesterol, 1680mg sodium, 22g carbohydrate (6g sugars, 2g fiber), 33g protein.