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
Scale
Lasagna
- 20 oz frozen breaded chicken strips
- 1/2 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
- 1/2 cup green onion, sliced
Béchamel Sauce
- 4 cups whole milk
- 1/4 cup flour
- 1/4 cup butter
- 2 cups sharp cheddar cheese
- 1/2 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 1/2 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
