Buffalo Cheesy Chicken Lasagna Recipe - Allrecipes.com
Buffalo Cheesy Chicken Lasagna Recipe
  • READY IN ABOUT 2 hrs

Buffalo Cheesy Chicken Lasagna

Recipe by  

"A fabulous lasagna that sounds a little weird at first. Try it, you'll love it. I came up with it by modifying a pasta cookbook recipe to suit my own tastes!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    1 hr 50 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a lasagna pan.
  2. In a large bowl combine the chicken, spaghetti sauce, hot sauce, vinegar, water, garlic powder, onion, bell pepper and mushrooms; mix well and set aside. In a medium bowl, mix together the egg beat and ricotta cheese.
  3. Spread 1 cup of the chicken/spaghetti mixture in the bottom of the prepared pan. Layer with lasagna noodles, then another 1 1/2 cups of the chicken mixture. Spread 1/2 of the ricotta/egg mixture over all, then top with 1/2 of the mozzarella cheese. Add another layer of noodles, 1 1/2 cups chicken mixture, remaining ricotta mixture and remaining mozzarella. Top with one last layer of noodles and remaining chicken mixture.
  4. Cover pan and bake at 350 degrees F (175 degrees C) for 70 minutes. Remove cover, sprinkle with crumbled blue cheese and bake uncovered for another 5 minutes.
  5. Remove from oven, cover and let stand for about 15 to 20 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 19, 2007

I was really excited to try this one. With some minor adjustments this can be a fabulous recipe. I read several ratings first and agree with several of the suggestions: Using less water is a MUST. 3/4 Cup is plenty. If you LOVE wings you need to use more hot sauce, otherwise it doesn't taste like buffalo wings. I used 6 Tbs and next time I'll use even more. I used "Frank's Red Hot" and since it's a vinegar based hot sauce, there's no need to use any cider vinegar. I also used 1 1/2 lbs of chicken and my husband feels that it still could use more, so next time I'll try 2 lbs. Other changes were minor: no peppers or mushrooms, whole wheat noodles, and gorgonzola instead of bleu cheese. Other ratings suggested using celery (a wing staple) and jalapenos - I'll definitely give both of these a try. I'm looking forward to trying this one again.

Most Helpful Critical Review
Jan 28, 2009

I tried this recipe out once and wasnt too impressed but it did give me a base to start with. Changes are below: •1 pound Tyson’s Buffalo Chicken Tenders cut up into small bite size pieces. •2 cups spaghetti sauce •1 cup tomato paste •1 Cup Franks Red Hot Buffalo Wing Sauce •No Vinagar •3/4 cups water •1 teaspoon garlic powder •1 small onion, chopped •1 small green bell pepper, chopped •1 egg, beaten •1 (15 ounce) container ricotta cheese •12 uncooked lasagna noodles •4 cups shredded mozzarella cheese Instead of following the baking instuctions from this recipe, I followed the baking instructions from the Lasagna box as well. Everything else stayed the same as far as the prep work.

Oct 01, 2008

This was really good, however, I made a few significant changes that I think really contributed to the recipe. I used fresh mushrooms instead of canned and added fresh parsley in the ricotta mixture. Instead of four cups of spaghetti sauce I used 2 cups mixed with 2 cups of alfredo sauce. I used 1/4 hot sauce to give it way more of that buffalo wing taste. I also sprinkled the blue cheese on top of all the ricotta layers as well as the top.

Sep 15, 2004

TREMENDOUS! I made it a few weeks ago and forgot to submit a review. My wife and I thought it was awesome. The only problem was the onion was too crunchy...so we picked them out as we ate. Next time I'll either not use an onion or I'll cook the onion beforehand to get it tender. Other than that...it was AWESOME. Great, creative recipe. I love lasagna...and I REALLY love Chicken wings...so this was perfect for me. Oh and I added a LOT more Hot sauce than recommended...but that's just me. I'm a hot sauce addict. I use "Frank's Red Hot" It's Hot...but not overpwhelming and lethal. It doesn't overpower the food. 2 tablespoons definetely wasn't enough. So if you like Hot sauce in general...I suggest adding more to this recipe. If not then just stick to the original formula.

Feb 08, 2011

Everybody loved it!!! I did a few adjustments. I shredded instead of diced the chicken. Added the whole bottle of hot sauce cuz we couldn't taste the 2 tbls. I don't eat mushrooms or onions so I did add celery. I omitted the vinegar and really could do without the water. I boiled the noodles first a little bit so I wouldn't have to bake for 70 mins. I baked it for 30... Overall it was Yummy and even my picky Brother In-law loved it.

Oct 25, 2010

A co-worker made this a few weeks ago and it smelled wonderful. I asked her how to make it and she said she got the recipe off Allrecipes. I made this last week and it was amazing! I did add more hot sauce to this as most said, a full cup to be exact. I also omitted the green peppers and mushrooms. Definitely a keeper!

Oct 20, 2010

WOW! this was just what i was looking for - i typed in a few ingredients i had and this came up! I did make a number of changes, following advice from others on here (less water, more hot sauce, left out vinegar, used cottage cheese not ricotta, etc.). SO good! My fiance is going to love this!

Oct 04, 2010

Yummy! Used 2 lbs of chicken, and I think it came out just right. Used almost 1/2 c. Frank's Buffalo sauce, and it wasn't too much. Used 1/2 tomato and 1/2 alfredo sauce, and 1/2 mozzerella and 1/2 cheddar cheese. Also added close to 8 oz. blue cheese because I like it so much. The lasagna was delicious!!! I will definitely make it again!


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  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 40 g
  • 13%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 33.3 g
  • 67%
  • Sodium
  • 932 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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