Buffalo Chicken Lasagna! Two great dishes, finally together. Creamy blue cheese sauce and flavorful chicken layered with lasagna noodles. Perfect for game day and potlucks.
Yes, you read the title of this recipe correctly.
Today we’re combining two of our favorite dishes, Buffalo Chicken Wings and Cheese Lasagna for the ultimate crowd pleaser.
This Buffalo Chicken Lasagna has just the right amount of spice to balance the creaminess of the blue cheese sauce. In taste, it perfectly mimics eating hot wings with a side of blue cheese dressing, but with the added deliciousness of pasta.
As impressive as this dish sounds and tastes, it is actually quite easy to prepare.
For the chicken, I picked up one of those rotisserie chickens from the grocery store. Shredding up the breasts and thighs should give you about four cups of chicken. You can also use any leftover chicken you happen to have, or fry your own if you want to go the extra mile.
This recipe also calls for oven-ready lasagna pasta to save on prep time. This means that the noodles do not have to be cooked beforehand.
All you have to worry about is preparing the blue cheese sauce and assembling the lasagna.
And if you decide to keep that goodness for yourself, you can wrap individual servings in plastic wrap and toss in the freezer. Take one out whenever you have a craving.
CONTINUE READING:
Buffalo Chicken Lasagna
For freezing individual portions: Allow to cool completely and wrap individual servings tightly in cling film. Transfer to a freezer bag or other freezer container and freeze for up to 3 months. Thaw before reheating.
ingredients
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4 tablespoon (1/2 stick) unsalted butter
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1/4 Cup all purpose flour
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1 quart whole milk
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8th ounces Crumbled blue cheese
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1/2 teaspoon kosher salt
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Freshly ground black pepper
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4 cups cooked, shredded chicken
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1 Cup hot sauce
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8th ounces oven ready Lasagna Noodles
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8th ounces grated mozzarella cheese
method
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Preheat the oven:
Preheat oven to 400˚F.
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Make the Blue Cheese Sauce:
Make a roux by melting the butter in a saucepan over medium-high heat; add the flour and cook, stirring occasionally, until bubbly and lightly golden, 1 to 2 minutes.
Slowly stir the milk into the butter and flour mixture. At first the mixture will stick and look crumbly, but will smooth out as you keep adding milk and beating.
Once all the milk is added, bring to a boil. Stir frequently and scrape along the bottom of the pan to keep them from burning.
Cook until mixture is slightly thickened and looks creamy, 10 to 15 minutes. Remove from heat and add blue cheese, salt and a few grains of black pepper. Stir until the cheese has melted. Taste and add additional salt and pepper as needed.
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In a separate bowl, toss the chicken with the hot sauce until evenly coated
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Assemble Lasagna:
Spread a few spoonfuls of cheese sauce in the bottom of a 9 x 13 inch (3 quart) casserole dish. Place a single layer of pasta sheets on top of the sauce. Coat with 1/3 of the shredded chicken mixture, about 1 cup of the blue cheese sauce, and then about 1/2 cup of mozzarella cheese.
Repeat this process 2 more times. Finish with a final layer of pasta, the remaining blue cheese sauce and the remaining mozzarella.
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Bake Lasagna:
Cover the mold with foil and bake for 35 minutes. Remove foil and bake an additional 10 minutes, until blistered and lightly browned around the edges.
Let cool about 15 minutes before serving.
| nutritional information (per serving) | |
|---|---|
| 327 | calories |
| 19g | Fat |
| 15g | carbohydrates |
| 24g | protein |
