Monday Menu: Buffalo Chicken Lasagna

Confession: Up until Sunday I had never made lasagna.  I have never been a big lasagna lover.  Don’t get me wrong, I like it, but it just seemed too complicated to make so I never bothered.  However, I recently decided to bite the bullet and try to make lasagna.  I didn’t want to try regular lasagna though because everyone is a critic when it comes to lasagna.  People either love it or hate it and I am convinced it is all dependent on the sauce.  So, I decided to make Buffalo Chicken Lasagna.  My mom had made this for my brother a few times and raved about it. I live in Buffalo so I figured I would try it out.  I didn’t get the recipe from my mom, but instead found one on Pinterest and altered it to my liking.  Here is the link to the original Buffalo Chicken Lasagna Recipe I found on Pinterest.

And here is my slightly altered recipe:


  • 1-1/2 pounds ground chicken
  • Minced Onion
  • pinch of celery salt
  • minced garlic
  • 1 can ROTEL diced tomatoes with green chilies, drained
  • 1 bottle (12 ounces) Frank’s Hot Sauce
  • 1/2 cup water
  • 1-1/2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 9 lasagna noodles
  • 1 carton (15 ounces) Ricotta Cheese
  • 1-3/4 cups (7 ounces) crumbled blue cheese, divided
  • parsley to taste
  • 1 egg, lightly beaten
  • 2 cups shredded Part Skim Mozzarella Cheese
  • 2 cups shredded cheddar cheese


  1. In a Dutch oven cook chicken, minced onion, celery salt and minced garlic until meat is no longer pink. Stir in tomatoes, hot sauce, water, Italian seasoning; bring to a boil. Reduce heat; cover and simmer 1 hour.
  2. Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 90% of the blue cheese, parsley and egg. Preheat oven to 350°.
  3. Spread 1/4 of the chicken/tomato mix into a greased 13×9-in. baking dish. Layer with three noodles, 1/4 sauce, 1/3 of the ricotta mixture, 1/3 of the mozzarella cheese, and 1/3 of the cheddar cheese. Repeat layers twice. Top with the rest of the blue cheese.
  4. Bake 45 mins. or until bubbly and cheese is melted. Let stand 10 minutes before serving.

The lasagna was a big success.  Mike and I both loved it and ate the whole dish in just two days.  Oops.  Mike especially raved about it, but I had to warn him, I won’t be making this dish often; it’s not the most healthy.  It is, however, a nice treat and I highly recommend it.


Marissa Sweet

Marissa Sweet wrote 85 posts

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