Buffalo Chicken Lasagna
A creamy and spicy take on classic lasagna, featuring shredded chicken, buffalo sauce, and a blend of cheeses.
Ingredients
Main Ingredients
- 9 pieces lasagna noodles Cooked al dente
- 2 cups cooked shredded chicken
- 1 cup buffalo wing sauce Adjust for spice level
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- to taste salt and pepper
- to taste chopped green onions For garnish, optional
Instructions
Preparation and Baking
- Preheat your oven to 375°F (190°C).
- In a bowl, combine shredded chicken with buffalo wing sauce. Add a pinch of salt and pepper and mix well.
- In another bowl, mix ricotta cheese, egg, and a pinch of salt and pepper until smooth and creamy.
- Spread a thin layer of the chicken mixture on the bottom of a 9x13 inch baking dish.
- Layer 3 lasagna noodles over the chicken mixture.
- Spread half of the ricotta mixture over the noodles. Add a layer of the chicken mixture and sprinkle mozzarella and cheddar cheeses on top.
- Repeat the layers: noodles, ricotta, chicken, mozzarella, and cheddar.
- Finish with a final layer of noodles, the remaining chicken mixture, and top with Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25-30 minutes.
- After 25-30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the lasagna is golden and bubbly.
- Let it cool for a few minutes before serving. Garnish with chopped green onions if you like.
Notes
Cool down before storing. Refrigerate leftovers for up to 4-5 days or freeze for longer storage. Cook noodles al dente to avoid overcooking.