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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Ingredients

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

Directions

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

657 calories; 38 g total fat; 124 mg cholesterol; 1734 mg sodium. 38 g carbohydrates; 39.3 g protein; Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
03/21/2016
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 ricotta ). Ground up the boiled breasts in a food processor first and added it to the well-cooked celery and onion ALL the hot wing sauce (1/3 c sriracha sauce 1/3 cup melted butter) 1 cup blue cheese plus about 1 cup chicken stock to make it moist. Didn't use mozzarella at all just topped it with a mix of colby and pepper jack. Skipped the cayenne as suggested. Seriously yummy! Read More
(2)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/21/2016
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 ricotta ). Ground up the boiled breasts in a food processor first and added it to the well-cooked celery and onion ALL the hot wing sauce (1/3 c sriracha sauce 1/3 cup melted butter) 1 cup blue cheese plus about 1 cup chicken stock to make it moist. Didn't use mozzarella at all just topped it with a mix of colby and pepper jack. Skipped the cayenne as suggested. Seriously yummy! Read More
(2)
Rating: 4 stars
10/12/2015
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 the dish entirely too spicy but he said it was not and it had the perfect blend of spiciness. The one change I would make is to use dark meat chicken cooked in water which would benefit in a couple of different ways. Dark meat is cheaper than white and water is free. The dark meat is more flavorful and moist which would most definitely improve the end result. As written the broth is lost and the chicken is still dry. As directed the celery stays very crunchy (we personally like it this way) but if crunch bothers you then you will need to sweat it down a lot longer than the recipe calls for. Great recipe and worth a try if wings are your thing! Read More
(2)
Rating: 5 stars
01/27/2016
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 preference. Everyone loved it that tried it my picky best friend even asked me for the recipe. It was in no way very spicy though so if you do decide you like things spicier just add more Buffalo wing sauce. Thanks! Read More
(2)
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Rating: 5 stars
03/21/2016
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 ricotta ). Ground up the boiled breasts in a food processor first and added it to the well-cooked celery and onion ALL the hot wing sauce (1/3 c sriracha sauce 1/3 cup melted butter) 1 cup blue cheese plus about 1 cup chicken stock to make it moist. Didn't use mozzarella at all just topped it with a mix of colby and pepper jack. Skipped the cayenne as suggested. Seriously yummy! Read More
(2)
Rating: 5 stars
05/20/2019
5 star recipe. Thumps up Read More