Cheesy Buffalo Chicken Lasagna Recipes

BUFFALO CHICKEN LASAGNA

Steps:

• In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour., Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°., Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice., Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

CHEESY BUFFALO CHICKEN LASAGNA

Steps:

• Preheat oven to 375 degrees. Combine the grated mild cheddar and Monterey jack cheeses in a mixing bowl; set aside.
• In a large skillet heat the oil over high heat and add onions. Cook while stirring until onions are translucent.
• Reduce heat to medium-high and add Marinara sauce and buffalo wing sauce. Stir to combine; add the shredded chicken. Bring the mixture to a low boil, reduce heat to low and simmer for 5 minutes to allow the flavors to meld.
• Spoon one third of the sauce mixture into the bottom of 13 x 9 x 3 inch baking pan. Spread to evenly cover the bottom of the baking dish.
• On top of the sauce, place four uncooked lasagna noodles (there will be space between them). Spread half of the ricotta cheese on the noodles. Sprinkle evenly with 1 cup of the grated cheese, followed by 4-ounces (1 container) of blue cheese crumbles.
• Repeat Steps 4 and 5 above.
• Place last four noodles on top of layered lasagna and cover with the remaining one third of the sauce. Gently pour the 1/4 cup hot water around the inside edges of the baking dish (between the noodles and inside edge of the baking dish). Note: if the water pools at the top of the lasagna, insert a dining knife or spatula between the edge of the lasagna and pan and pull gently toward the lasagna to open a space for the water to run down the sides of the pan. Smooth lasagna back into place. Cover tightly with two pieces of heavy duty foil. Bake for 50 minutes.
• Remove the lasagna from oven and remove the foil. Cover with the remaining grated cheese and place back in the oven, uncovered, to cook an additional 10 minutes.
• Remove from oven and allow to sit for 10 minutes before serving.

BUFFALO CHICKEN LASAGNA

Steps:

• 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.
• 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.

NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA

Steps:

• Preheat oven to 375°F.
• In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
• Spray cooking oil spray into bottom of deep lasagna pan.
• Pour all of the chicken broth into the lasagna pan.
• Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
• Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
• Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
• Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
• Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
• Cover dish with foil and bake at 375 degrees for 60 minutes.
• Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
• Let dish stand for 10 minutes before cutting.

BUFFALO CHICKEN LASAGNA

Steps:

• Heat oil in large nonstick skillet on medium heat. Add chicken, onions, carrots and celery; cook 5 min. or until chicken is done and vegetables are tender, stirring frequently. Stir in pasta sauce, 1/2 cup wing sauce, water and vinegar. Bring to boil; cover. Simmer on low heat 30 min.
• Meanwhile cook noodles as directed on package, omitting salt; drain. Combine ricotta, 3/4 cup each shredded cheese and blue cheese, parsley, Italian seasoning, pepper and egg. Heat oven to 350°F.
• Spread 1/3 of the sauce mixture on bottom of 13x9-inch baking dish sprayed with cooking spray. Top with 3 noodles; sprinkle with 1/2 cup each of the remaining shredded cheese and blue cheese. Repeat layers twice; cover.
• Bake 30 min. Uncover; sprinkle with remaining cheeses and drizzle with remaining wing sauce. Bake 15 to 20 min. or until bubbly and heated through. Let stand 10 min. before cutting to serve.