Buffalo Chicken Lasagna

Buffalo Chicken Lasagna Recipe

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Cyndi Phillips


I love hot wings and lasagna, so I put them together, and it's even better with home made pasta.


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45 Min
40 Min
Convection Oven


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1 Tbsp
canola oil
1 1/2 lb
ground chicken
1 small
onion, chopped
1 stalk(s)
celery ribs, chopped, finely
1 large
carrots, grated
2 clove
garlic cloves, minced
14 1/2 oz
diced tomatoes, drained
1 bottle
hot buffalo sauce, 12 oz
1/2 c
1 1/2 tsp
italian seasoning
1/2 tsp
1/4 tsp
9 sheet(s)
lasagna noodles
15 oz
ricotta cheese
1 3/4 c
parsley, italian, minced
1 large
egg, lightly beaten
3 c
mozzarella cheese, shredded
2 c
white chedder cheese, shredded
1 1/2 c
blue cheese, crumbled, divided

How to Make Buffalo Chicken Lasagna


  • 1In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian spice, salt, and pepper. Bring to boil. Reduce heat; cover and simmer for 1 hour.
  • 2Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg.
  • 3Spread 1 1/2 cup of sauce into a greased 13 x 9 baking dish. Layer with three noodles, 1 1/2 cups sauce, 2/3 cups ricotta cheese mixture, 1 cup mozzarella cheese, 2/3 cup blue cheese.
    REPEAT 2 Twice.
  • 4Bake, covered, at 350 for about 20 minutes, uncover and bake for another 20 to 25 minutes. Let stand for 10 minutes and serve.

Printable Recipe Card

About Buffalo Chicken Lasagna

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Italian

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