Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

David Rigie

"This dish puts all of the flavors of a delicious platter of Buffalo wings into an easy-to-make, cheesy, lasagna."
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1 h 45 m servings 657 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 657 kcal
  • 33%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 39.3 g
  • 79%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1734 mg
  • 69%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
  3. Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
  6. Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
  7. Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
  8. Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.


  • Cook's Notes:
  • You may wish to cover the dish with aluminum foil for the first 30 minutes to prevent excess browning.
  • The lasagna will taste best after a day in the fridge.


Read all reviews 3
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Family loved this. Made it totally from scratch, even the hot wing sauce and the blue cheese dressing (see Blue Cheese Dressing by Nancy Blair--used the whole recipe plus 2 eggs and left out ri...

I thought it was delicious, I barely did anything different. I added sharp cheese on top of the mozzarella, & cooked the onions & celery until they were no longer crunchy. Just my personal prefe...

Made as written and the end result is a little dry. I hate blue cheese and can only rate the taste based off my blue cheese loving husband. I thought the cayenne was unnecessary and would make ...

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