Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

We love lasagna, well except my son who detests ricotta cheese.  I read this take on lasagna and thought it sounded like a perfect fall evening meal for our family.

Being from Western New York we LOVE Buffalo chicken wings.  Actually all kinds of wings.  Buffalo (medium), Country Sweet (go Rochester!) and Barbecue are among our favorites.

I started with the recipe for Buffalo Chicken Lasagna from Taste of Home.com.  I know this is an award winning recipe and she has perfected it over time but I also knew for my family to really like it I would need to change it up a bit for my family.   Many of the reviews said it was extremely spicy.  Though we like spicy too spicy and my children would not eat it.  That is why I love cooking so much.  You can change things to fit your family and their tastes.


The family loved it.  It was a bit spicy but not overpoweringly so.  We cut out the blue cheese because I don’t like it and added ranch or blue cheese dressing drizzled over the top when serving for those that wanted the blue cheese.  It wasn’t overly difficult to make and the flavors were out of this world.

This lasagna is not saucy.  I prefer it that way so if you want more “sauce” for your lasagna increase the amount of wing sauce to 3 cups or more when you are making it.

We served this with broccoli and a green salad to make a delicious meal.


  • 1 TBSP Canola Oil
  • 1 1/2 lbs. chicken breasts cut in 1″ pieces
  • 1 medium onion, chopped
  • 2 stalks of celery, finely sliced
  • 2 medium carrots, grated
  • 2 cloves garlic, minced
  • 2 (14 1/2 oz.) cans diced tomatoes
  • 1 to 2 cups of hot sauce (depending on level of spiciness and sauce desired)
  • 1/2 to 1 cup of butter, melted (depending on level of spiciness and sauce desired)
  • powdered garlic, to taste
  • 9 lasagna noodles
  • 1 (15 oz) ricotta cheese
  • 1 egg
  • 1 cup of Colby jack/cheddar cheese blend, shredded
  • 2 cups mozzarella, shredded
  • 1 cup of cheddar cheese, shredded


  1. In a large pan, heat oil over medium heat.  Add the chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender.  Add garlic to the pan andcook 2 minutes longer.
  2. While chicken and vegetables are cooking make your wing sauce.  The proportion of butter to hot sauce will vary depending on your family’s heat tolerance and how much sauce you want for your lasagna.  Start with 1 cup of melted butter and 1/2 cup of hot sauce mixed in a small bowl.  Add a dash of garlic powder, stir well and then taste.  Is it too hot?  Add a bit more butter.  Not spicy enough?  Add more hot sauce.  You want to have about at least 2 cups of wing sauce in the end.  Make 3-4 cups of wing sauce if you prefer your lasagna with more sauce.
  3. Stir in the tomatoes with the juice and wing sauce to the chicken; bring to a boil.  Reduce heat; cover and simmer for 30 minutes.  Break up the chicken as it simmers.  Do not continue to boil.
  4. As the chicken is simmering, cook noodles according to package directions; drain.
  5. In a small bowl, mix the ricotta cheese, Colby jack cheese blend and egg.
  6. Spread a bit of sauce into the bottom of a greased 8×8-in. baking dish. Layer with three noodles, 1/2 ricotta mixture , 1 cup mozzarella cheese and then spread some of the Buffalo Sauce chicken over the cheese.  Repeat layers topping with the cheddar cheese.
  7. Bake, covered, at 350° for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving.

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