Description
Buffalo Chicken Lasagna is the ultimate mash-up—combining the bold, spicy tang of Buffalo wings with the cheesy, layered goodness of lasagna
Ingredients
- Canola Oil (1 tbsp): For sautéing and flavor foundation.
- Ground Chicken (1½ lbs): Lean protein that absorbs Buffalo flavor well.
- Onion, Celery & Carrot: Classic aromatic base that adds depth.
- Garlic (2 cloves): Bold, savory note to balance the heat.
- Diced Tomatoes (14.5 oz, drained): Adds body and subtle sweetness.
- Buffalo Wing Sauce (12 oz bottle): Brings bold, spicy flavor.
- Water (½ cup): Helps simmer the sauce to the perfect consistency.
- Italian Seasoning, Salt, Pepper: Adds balance to the bold sauce.
- Lasagna Noodles (9): The structure of the dish—hold it all together.
- Ricotta Cheese (15 oz carton): Creamy and mild, balances spice.
- Blue Cheese (1¾ cups, crumbled): Signature tangy flavor that defines the dish.
- Flat-Leaf Parsley (½ cup, minced): Adds freshness.
- Egg (1, beaten): Binds the ricotta mixture.
- Mozzarella Cheese (3 cups, shredded): Melt factor!
- White Cheddar (2 cups, shredded): Creamy, sharp flavor.
Instructions
- Make the Sauce:
- In a Dutch oven, heat canola oil.
- Sauté chicken, onion, celery, and carrot until chicken is cooked and vegetables are tender.
- Add garlic; cook for 2 minutes.
- Stir in drained tomatoes, wing sauce, water, Italian seasoning, salt, and pepper.
- Bring to a boil, then simmer for 1 hour, covered.
- Cook the Noodles:
- Boil lasagna noodles according to package directions. Drain and set aside.
- Prepare the Ricotta Mixture:
- In a bowl, mix ricotta cheese, ¾ cup blue cheese, parsley, and beaten egg.
- Preheat Oven to 350°F.
- Assemble the Lasagna:
- Spread 1½ cups of sauce in a greased 13×9-inch baking dish.
- Layer 3 noodles, 1½ cups sauce, ⅔ cup ricotta mixture, 1 cup mozzarella, ⅔ cup white cheddar, and ⅓ cup blue cheese.
- Repeat layers twice more (3 total).
- Bake:
- Cover and bake for 20 minutes.
- Uncover and bake an additional 20–25 minutes until bubbly and cheese is melted.
- Let rest for 10 minutes before serving.
