Rating: 5 stars 4.9
10 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This dish puts all of the flavors of a delicious platter of Buffalo wings into an easy-to-make, cheesy, lasagna.

Recipe Summary

prep:
20 mins
cook:
1 hr 5 mins
additional:
20 mins
total:
1 hr 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.

  • 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.

  • 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.

  • 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.

Nutrition Facts

657 calories; protein 39.3g; carbohydrates 38g; fat 38g; cholesterol 123.7mg; sodium 1733.8mg. Full Nutrition
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