Buffalo Chicken Lasagna
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
Equipment
Ingredients
Instructions
Notes
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.