Buffalo Chicken Lasagna

Add some spicy twist to a classic family recipe! This creamy buffalo chicken lasagna is about to become your favorite comfort meal.

Course dinner, gluten-free, lunch, meal-prep

Cuisine American

Keyword Buffalo Chicken Lasagna

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 783kcal

Author Erin Antoniak

Ingredients

10 oz lasagna noodles *see notes
2 tablespoon avocado oil
2 large carrots diced small
3 celery stalks diced small
1 yellow onion diced small
3 cloves garlic minced
3 heaping cups cooked chicken shredded
1 cup buffalo sauce
15 oz ricotta cheese
½ cup blue cheese dressing or ranch
1 egg
¼ cup fresh parsley chopped
2 cups shredded mozzarella cheese divided

Instructions

Cook noodles according to package, drain and rinse with cold water.
Preheat oven to 350 and grease a 9x13 casserole dish with nonstick spray.
In a large saute pan or dutch oven, heat oil over high heat. Once hot, add carrots, celery, and onions and cook for 6-7 minutes or until softened. Add garlic for one minute.
In a large bowl, mix together shredded chicken and buffalo sauce. Add in carrots, celery, onion, and garlic into chicken mixture. Stir until combined.
In smaller bowl, mix together ricotta, blue cheese, egg and parsley. Add in ¾ cup mozzarella cheese. Stir.
In bottom of casserole dish, layer ½ of the buffalo chicken mixture. Then add a layer of noodles. Add half of the ricotta mixture, followed by a layer of noodles. Add the other half of the chicken mixture, followed by more noodles, and then the rest of the ricotta mixture. Top with remaining shredded mozzarella.
Bake for 40 minutes and then broil for the last 4-5 minutes to get a golden top. Let rest 15 minutes before serving.
Enjoy!

Notes

* I used brown rice noodles that you must cook ahead before using, but you can also use no-cook noodles. You also do not need to use brown rice if not GF.

Nutrition