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.


☆☆☆☆☆ 0 votes

45 Min
40 Min
Convection Oven


  • 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


  1. In 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.
  2. Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg.
  3. Spread 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.
  4. Bake, 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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