This might be the boldest twist on comfort food you didn't know you needed: a creamy, spicy, cheesy delight that brings together two favorites in one. Get ready to make the most irresistible Buffalo Chicken Lasagna Recipe that’ll have your family asking for seconds.
Jump to:
Why You'll Love This Recipe
Buffalo flavors are amazing on wings, but transforming them into a lasagna? That’s next-level fun—and honestly, a game changer for busy weeknights or casual dinner parties.
- Unique Flavor Mashup: Buffalo chicken meets creamy lasagna layers—spicy, cheesy, and oh-so satisfying.
- Easy to Make: Using frozen breaded chicken strips saves time without sacrificing that crispy-tender chicken bite.
- Customizable Heat: You control the buffalo sauce amount, so make it mildly spicy or full-on fiery.
- Feeds a Crowd: This recipe makes a big pan that serves 10-12, perfect for family dinners or potlucks.
Ingredients & Why They Work
Every ingredient here plays a part in balancing creaminess with heat and texture. Frozen breaded chicken gives you crispy bites without frying, while the trio of cheeses adds rich, comforting layers.
- Frozen breaded chicken strips: Convenient and crispy, these save you from breading chicken yourself but still add great texture.
- Buffalo sauce: The star spice-maker—using it in the filling and coating gives a consistent bold flavor throughout.
- Lasagna noodles: Classic layering base—make sure to cook al dente so they don't get mushy after baking.
- Mozzarella cheese: Melts beautifully, tying the layers together with gooey goodness.
- Green onion: Adds freshness and a mild bite, plus a lovely pop of color on top.
- Ricotta cheese: Gives creamy body and mellow flavor to balance the spice.
- Cream cheese: Softens and enriches the filling, making it luxuriously smooth.
- Whole milk: For the béchamel sauce base—rich and silky.
- Flour & butter: The roux base that thickens the béchamel sauce, essential for smooth layering.
- Sharp cheddar cheese: Brings sharpness and depth to the béchamel.
- Blue cheese: A little funk and tang that compliments the buffalo flavor beautifully.
Make It Your Way
When I make this buffalo chicken lasagna recipe, I like to fiddle with the cheese blend or toss in some extras like celery for crunch. Feel free to swap or add ingredients to reflect your tastes—that’s part of the fun!
- Variation: Sometimes, I swap frozen chicken strips for leftover shredded rotisserie chicken tossed in buffalo sauce—it’s faster, and the texture is more tender.
- Vegetarian version: Make a buffalo cauliflower lasagna by roasting florets and layering instead of chicken.
- Adjusting heat: If you like it milder, cut the buffalo sauce down or mix in some ranch with your filling.
- Gluten-free: Use gluten-free lasagna noodles and substitute flour with your preferred thickener for béchamel.
Step-by-Step: How I Make Buffalo Chicken Lasagna Recipe
Step 1: Bake the Chicken for Crispy Perfection
Preheat your oven to 375°F and lay out the frozen breaded chicken strips on a baking sheet. While the oven heats, this little multitasking step lets you get the chicken crispy and golden so it holds up well in the lasagna layers. I usually bake for about 20 minutes or until the strips are nicely browned. Removing the chicken once crispy is key to avoid soggy layers later.
Step 2: Cook the Lasagna Noodles Al Dente
Boil salted water and cook your lasagna noodles according to the package—aiming for al dente because they’ll keep softening in the oven. Once cooked, dunk them in cold water immediately to stop cooking and keep them flexible for layering. Pro tip: Gently separate noodles so they don’t stick together.
Step 3: Prepare the Creamy Buffalo Filling
In a bowl, whisk together ricotta cheese, softened cream cheese, and buffalo sauce. Taste it and adjust the buffalo sauce if you want it hotter or milder—the filling carries the flavor punch, so get it right here. Add half of your sliced green onions here for a mild crunch throughout.
Step 4: Make the Cheesy Béchamel Sauce
Melt your butter in a pot over medium-high heat, then whisk in the flour, toasting the roux for about 30 seconds—this step is crucial for smooth sauce without floury taste. Slowly add whole milk while whisking constantly to avoid lumps, and bring to a gentle boil until thick enough to coat a spoon back. Reduce heat and melt in sharp cheddar and blue cheese until the sauce is velvety and smooth. If your sauce looks grainy, blitz it with an immersion blender—trust me, it makes a big difference!
Step 5: Assemble Your Buffalo Chicken Lasagna
Chop your baked chicken into bite-sized pieces and toss with ½ cup of buffalo sauce for that extra zing. In your lasagna pan, start by drizzling some buffalo sauce on the bottom (don’t skip this; it amps up flavor and prevents sticking). Layer the noodles, half the buffalo filling, half the chicken, and a few spoonfuls of béchamel. Repeat the layers once more, finishing with noodles on top.
Pour the remaining béchamel sauce over the top layer and sprinkle with grated mozzarella cheese for that golden crust. Now bake it at 375°F for about 40 minutes until the cheese bubbles and turns lightly brown. Let it rest for at least 10 minutes before slicing to ensure nice, clean pieces.
Top Tip
After making this buffalo chicken lasagna recipe several times, I’ve learned that a few small adjustments make all the difference to the final dish’s texture and flavor.
- Don’t Skip the Cold Water Soak: Rinsing noodles in cold water right after boiling stops cooking and prevents mushiness post-bake.
- Toss Chicken with Buffalo Sauce After Baking: This keeps that crispy breading intact while still infusing spicy flavor exactly where you want it.
- Blend Your Béchamel If Needed: If the sauce isn’t perfectly smooth, a quick blitz with an immersion blender fixes any lumps and gives a silky finish.
- Let It Rest Before Serving: I can’t stress this enough—resting firm up those layers and makes slicing cleaner and easier.
How to Serve Buffalo Chicken Lasagna Recipe
Garnishes
I always top my lasagna slices with a generous sprinkle of fresh green onions and sometimes a drizzle of extra buffalo sauce for that authentic kick. A little blue cheese crumble can add some tangy finishing touches if you’re a fan like me.
Side Dishes
Pair this spicy, creamy dish with crisp celery sticks, a simple garden salad, or even some roasted sweet potatoes to balance the heat with some natural sweetness.
Creative Ways to Present
For special occasions, I’ve served this layered in individual ramekins, turning it into a personal spicy lasagna pot pie. It makes for a fun presentation and simplifies portioning, especially when guests have varying spice tolerances.
Make Ahead and Storage
Storing Leftovers
Leftovers? Store them tightly covered in the fridge for up to 3 days. I like to slice the lasagna into portions first so reheating is a breeze and portions stay neat.
Freezing
I’ve frozen leftover buffalo chicken lasagna successfully—just make sure it cools completely, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Reheat from frozen covered at 350°F for about 45 minutes.
Reheating
Reheat leftovers in the oven at 350°F, covered with foil to keep moisture in and prevent the cheese from drying out. Heat until warmed through, about 20-25 minutes, then uncover in the last few minutes for a little melty top.
Frequently Asked Questions:
Absolutely! You can bake or pan-fry fresh chicken breasts or thighs, shred or chop them, and toss with buffalo sauce for a fresher taste. Just be mindful that fresh chicken won’t have the same crispy breading texture which adds a nice contrast in the lasagna.
Not at all! Béchamel is a classic white sauce made from butter, flour, and milk. Just whisk constantly when adding milk to avoid lumps. You can even make it ahead of time. Adding cheeses at the end transforms it into a rich, creamy base perfect for this buffalo twist.
Yes! Use gluten-free lasagna noodles and swap the all-purpose flour in the béchamel with a gluten-free flour blend or cornstarch. Just whisk carefully and watch the sauce’s thickness as it cooks.
The spice level largely depends on how much buffalo sauce you use. The recipe calls for a moderate amount, but you can adjust up or down based on your heat preference. Adding ranch or more cream cheese can mellow the heat as well.
Final Thoughts
Honestly, this Buffalo Chicken Lasagna Recipe has become one of my go-to dishes whenever I want to impress with little fuss. Its layers of spicy tang and creamy cheese make every bite comforting and exciting all at once. If you’re craving something different but familiar, give this one a try—it’s like a warm hug with a spicy kick in every slice.
Print
Delicious Recipe
- Prep Time: 25 minutes
- Rest Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Buffalo Chicken Lasagna combines crispy breaded chicken strips with spicy buffalo sauce, creamy ricotta filling, and a rich béchamel cheese sauce for a unique twist on traditional lasagna. It's baked to golden perfection and topped with fresh green onions for added freshness and crunch.
Ingredients
Lasagna
- 20 oz frozen breaded chicken strips
- ½ cup buffalo sauce, plus extra for pan drizzling
- 1 lb lasagna noodles
- 1 cup grated mozzarella cheese
- 1 cup green onion, thinly sliced
Filling
- 2 cups ricotta cheese
- 1 cup buffalo sauce
- 1 cup cream cheese, softened
- ½ cup green onion, sliced
Béchamel Sauce
- 4 cups whole milk
- ¼ cup flour
- ¼ cup butter
- 2 cups sharp cheddar cheese
- ½ cup blue cheese
Instructions
- Preheat oven and bake chicken: Preheat your oven to 375°F. Place the frozen breaded chicken strips on a sheet tray and bake until crispy while preparing the rest of the ingredients.
- Cook noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking; set aside.
- Prepare filling: In a mixing bowl, whisk together the ricotta cheese, 1 cup buffalo sauce, and softened cream cheese until smooth. Taste and adjust seasoning if needed. Set aside.
- Make béchamel sauce: In a pot over medium-high heat, melt the butter. Stir in the flour and cook the roux for 30 seconds, stirring constantly. Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a boil; it should coat the back of a spoon. Reduce heat to low and stir in sharp cheddar and blue cheese until melted and smooth. Season with salt and pepper. Use an immersion blender if needed to smooth the sauce.
- Chop and toss chicken: Once the baked chicken strips are crispy, chop them into bite-sized pieces and toss with ½ cup buffalo sauce.
- Assemble lasagna: Drizzle buffalo sauce over the bottom of a 10x14 lasagna pan or 9x13 casserole dish. Layer shingled lasagna noodles on top. Spread half of the ricotta filling evenly over the noodles, then sprinkle half the buffalo chicken pieces. Drizzle several spoonfuls of béchamel sauce over the chicken. Repeat the layering once more, ending with noodles on top.
- Top and bake: Pour the remaining béchamel sauce evenly over the top layer of noodles, then sprinkle with grated mozzarella cheese. Bake in the preheated oven for 40 minutes until cheese is bubbly and starting to brown.
- Rest and garnish: Remove the lasagna from the oven and let it rest for at least 10 minutes to set. Slice and garnish with thinly sliced green onions before serving. Enjoy!
Notes
- If you prefer less heat, reduce the amount of buffalo sauce in both filling and chicken toss.
- Use fresh grated cheeses for better melting and flavor.
- For a gluten free version, substitute gluten free lasagna noodles and use a gluten free flour blend for béchamel.
- Allowing the lasagna to rest after baking makes slicing neater and flavors meld better.
- If béchamel sauce becomes lumpy, an immersion blender quickly smooths it.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 slice (based on 10 servings)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg
Leave a Reply