Try this Buffalo Chicken Lasagna recipe, or contribute your own.
- salt and pepper
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 egg, lightly beaten
- 3 garlic cloves minced
- 1/2 cup ranch dressing
- 3 tablespoons tomato paste
- 1/4 cup ranch dressing
- for the buffalo chicken layer:
- 3 large chicken breasts cut into 1/2-inch cubes
- 1/2 cup buffalo hot sauce
- for the sauce layer:
- 2 large shallots finely diced
- 1 red bell pepper finely diced
- 2 cups buffalo hot sauce
- for the cheese layer:
- 1 (15-oz) container ricotta cheese
- 1/2 cup bleu cheese dressing
- 1 cup sour cream (or plain greek yogurt)
- 11/2 cups shredded mozzarella cheese
- 1 teaspoon dried italian herbs
- no-boil lasagna noodles (i always use these)
- 3 cups shredded mozzarella cheese
- 3 cups shredded sharp cheddar cheese
- 1 cup bleu cheese crumbles (optional)
- Carbohydrate 76.9604961998249 g
- Cholesterol 2723.1131218579 mg
- Fat 461.446831515196 g
- Fiber 8.06012488388624 g
- Protein 983.598714206258 g
- Saturated Fat 206.301708672577 g
- Serving Size 1 1 Recipe (5195g)
- Sodium 35449.2141309641 mg
- Sugar 68.9003713159387 g
- Trans Fat 32.8988258496766 g
- Calories 8561 calories
Step-by-step
- In a large resealable plastic bag, place the chicken and the buffalo sauce. Toss to coat and then allow to marinate for at least 6 hours in the fridge (I often do this before I leave for work in the mornings – then it’s ready for me when I get home).
- Preheat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, add the chicken and any residual sauce into the skillet. Cook, stirring frequently, for 10 minutes or until all the chicken is cooked through. Allow to cool in the pan. If the chicken looks dry, stir in another tablespoon of buffalo sauce. You want the chicken well coated.
- Once the chicken is cooked, remove from heat and allow to cool. At this point, preheat the oven to 375°F and butter a 9 x 13-in baking dish.
- Heat a small saucepan over medium heat and add the oil. When hot, add the shallot and the bell pepper and sauté for 5 minutes or until soft. Add the garlic, tomato paste, and sugar and stir to combine. Add in the buffalo sauce and bring the mixture to a gentle simmer over medium-low heat. Once it has simmered for a few minutes, remove from heat and allow to cool.
- Combine the cheeses, dressings, sour cream/yogurt, and dried herbs in a mixing bowl. Season with salt and pepper and taste for seasoning before adding the egg. This mixture may be a little “runnier” than most ricotta lasagna layers. Don’t worry! It will thicken as it cooks.
- Spoon a small amount of the sauce on the bottom of the baking dish, spreading it in an even, thin layer. Top with a layer of the lasagna noodles, then ? of the cheese layer, then ? of the chicken, and finally with a handful of mozzarella, a handful of cheddar, and a few crumbles of bleu cheese. Drizzle some of the sauce over top. Top that layer with lasagna noodles and begin the layering all over again. The final layer should be lasagna noodles topped with the remaining shredded cheeses (about ½ a cup of each). Drizzle the top of the lasagna with olive oil and lightly wrap with tin foil. Place in the preheated oven and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden brown and the cheese is bubbly. If a deeper brown crust is desired on top, broil the lasagna for about 30 seconds, watching carefully. Remove from oven, allow to sit for about 10-15 minutes, and then cut and serve!
Vibrant orange pockets of seasoned hot sauce bubble aggressively through a heavy crust of browned mozzarella and sharp cheddar, threatening a greasy, watery disaster if the technique is off. Fusing traditional Italian pasta architecture with Buffalo wing culture sounds like a novelty designed to shock dinner guests rather than satisfy them, particularly because hot sauce introduces a tremendous amount of vinegar and thin liquid into a dish that typically relies on thick, slow-simmered ragù. Without reducing the sauce and managing the moisture released by the chicken breasts during their six-hour marinade, the noodles will simply float in an orange soup. Sautéeing the shallots and bell peppers first builds a foundational sweetness that tempers the aggressive heat of two cups of hot sauce, while incorporating an egg into the ricotta mixture acts as a crucial binder to keep the interior stable when sliced at a piping hot temperature of 375 degrees Fahrenheit. Rest the finished pan for fifteen minutes before attempting to portion it, allowing the dairy proteins to set fully. Leftovers actually improve after twenty-four hours in the refrigerator as the noodles absorb lingering moisture, transforming the sharp vinegar notes into a mellow, cohesive heat that tastes even better the next day.
