Spicy Buffalo Chicken Lasagna Recipe with Creamy Cheese Filling

This Buffalo chicken lasagna is an indulgent chicken pasta bake that will have you scraping the dish clean and wondering why you didn’t make it sooner.

Imagine tender pieces of chicken coated in a tangy buffalo-style sauce layered between tender lasagna noodles and buried in plenty of melted cheese. It’s like your favorite buffalo chicken flavors combined with the comfort of lasagna—rich, satisfying, and perfect for a crowd.

Let’s make this lasagna!

Why You’ll Love This Recipe

This recipe blends the bold, spicy notes of buffalo chicken with the comforting layers of a classic lasagna. The result is an elevated family favorite that’s both familiar and exciting.

• Full of flavor: Tangy hot sauce, savory chicken and melty cheese combine for a robust taste.
• Family-friendly: You can tone down the spice for kids or keep it lively for adults.
• Easy to customize: Use leftover rotisserie chicken, shred your own, or swap cheeses to suit your palate.
• Great for make-ahead or freezing: Assemble ahead and bake later, or freeze portions for quick meals.

Ingredients Overview

• Chicken: Use shredded or diced cooked chicken—leftovers or rotisserie chicken work well. You’ll need about 4 cups.
• Vegetables: Onion and celery provide a savory base; grated carrot adds mild sweetness.
• Sauce: The buffalo tomato sauce can be used alone or balanced with a creamy béchamel-style cheese mixture, depending on how rich you want the lasagna.
• Cheese: Blue cheese (such as Gorgonzola or a milder Danish-style blue) adds tang. If using a strong blue, reduce the amount and add extra mozzarella to balance.
• Hot sauce: Frank’s is recommended for a classic buffalo flavor. The recipe uses 3/4 cup, which gives a noticeable but not overwhelming kick—reduce if serving children.

Chef Tips

• Salt your pasta water: Add 2–4 tablespoons of salt per 4 quarts of water to season the noodles from the inside out.
• Cook noodles al dente: Slightly firm noodles hold up better during baking and prevent sogginess.
• Layer thoughtfully: Follow sauce, noodles, filling—repeat—to create a substantial, evenly textured lasagna.
• Let it rest: Allow the lasagna to sit 10–15 minutes after baking so slices hold together and aren’t watery.

Storage, Freezing, and Make-Ahead

• Storing: Refrigerate in airtight containers. Single-serve portions are convenient for quick meals and snacks.
• Refrigeration time: Keeps 3–4 days in the fridge. Follow the two-hour rule when serving at gatherings.
• Freezing: This lasagna freezes well. Wrap tightly or vacuum-seal whole pans or individual portions. Thaw overnight in the fridge or reheat from frozen in the microwave.
• Make-ahead: Prepare the sauce and store it until assembly—sauces often develop deeper flavor after resting. Chop vegetables ahead and refrigerate until needed.

Recipe Details

Buffalo Chicken Lasagna

This lasagna serves 12 and bakes into layers of spicy-sweet tomato-buffalo sauce, seasoned chicken and creamy cheese for a crowd-pleasing main dish.

Ingredients (high level)

• 2 tablespoons vegetable oil
• 1 1/2 pounds ground chicken (or shredded cooked chicken)
• 1 cup chopped onion, 2 stalks chopped celery, 1 large grated carrot
• 4 cloves garlic, minced
• 1 (15-ounce) can petite diced tomatoes, undrained
• 3/4 cup Frank’s hot sauce (or favorite buffalo sauce)
• 1/4 cup water, 2 teaspoons dried Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper
• 9 lasagna noodles
• 1 (15-ounce) container whole-milk ricotta
• 1 1/2 cups blue cheese crumbles, divided
• 4 cups shredded mozzarella, divided
• 1 large egg, lightly beaten

Instructions (summary)

1. Preheat oven to 350°F (177°C). Spray a 9×13-inch baking dish with nonstick spray.
2. Heat oil in a Dutch oven. Cook chicken with celery, onion and carrot until chicken is no longer pink and vegetables are soft. Add garlic and cook until fragrant, about 1 minute.
3. Stir in tomatoes, hot sauce, water, Italian seasoning, salt and pepper. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
4. Prepare lasagna noodles according to package directions; drain.
5. Mix ricotta, 3/4 cup blue cheese, 2 cups mozzarella and the egg in a small bowl.
6. Spread 1/2 cup of sauce in the bottom of the pan. Layer 3 noodles, one-third of the sauce, and one-third of the cheese mixture. Repeat layers twice. Top with remaining 2 cups mozzarella, cover with foil and bake 20 minutes. Uncover and bake 20–25 more minutes until bubbly and hot. Sprinkle remaining 3/4 cup blue cheese over the lasagna, let stand 10 minutes, then serve.

Notes

1. Salt your water: Salting pasta water seasons the noodles internally. Use 2–4 tablespoons per 4 quarts of water based on your salt type.
2. Al dente: Cook noodles until slightly firm to avoid soggy layers after baking.
3. Assembly: Layer in the order of sauce, noodles, filling and repeat for best structure and texture.
4. Rest: Let the baked lasagna rest 10–15 minutes before slicing so it holds together.

Nutrition (per serving)

Serving: 1 | Calories: 429 kcal | Carbohydrates: 24 g | Protein: 28 g | Fat: 24 g | Saturated Fat: 14 g | Cholesterol: 122 mg | Sodium: 1067 mg | Fiber: 2 g | Sugar: 3 g