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Buffalo Chicken Lasagna

Buffalo Chicken Lasagna Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 12 no-boil lasagna noodles
  • 3 cups shredded cooked chicken
  • 2 cups buffalo wing sauce
  • 15 oz ricotta cheese
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups crumbled blue cheese, divided
  • 3 cups shredded mozzarella cheese, divided
  • 2 tablespoons chopped fresh chives or scallions, for serving

Method
 

  1. Preheat oven to 375°F (190°C). Stir ricotta, egg, garlic powder, salt, and pepper in a bowl until smooth.
  2. Spread 1/2 cup buffalo sauce in a 9x13-inch dish. Lay 4 noodles on top, then spread half the ricotta mixture.
  3. Scatter 1 1/2 cups chicken over ricotta, drizzle 1/2 cup buffalo sauce, and sprinkle 1/2 cup blue cheese and 1 cup mozzarella.
  4. Repeat with 4 noodles, remaining ricotta, chicken, 1/2 cup buffalo sauce, 1/2 cup blue cheese, and 1 cup mozzarella. Top with last 4 noodles, remaining buffalo sauce, and remaining mozzarella.
  5. Cover with foil, bake 20 minutes. Uncover, bake 10-15 minutes until bubbly and golden. Rest 10 minutes, garnish with chives, and serve.

Notes

Let the lasagna rest for 10 minutes after baking so the slices hold together. Use leftover rotisserie chicken for the fastest prep.