Buffalo Chicken Lasagna

Why settle for basic ground meat in your baked pasta when you can have spicy chicken instead?


  • 3 cups chicken breast, shredded
  • 1 1/2 cups Buffalo sauce + extra for the pan
  • 2 celery ribs, diced
  • 1/2 white onion diced
  • 2 scallions, chopped
  • 15 ounces ricotta cheese
  • 5 ounces crumbled blue cheese
  • 1 egg
  • 1/2 cup parsley
  • 12-15 no-boil lasagna noodles
  • 3 cups shredded mozzarella
  • 2 cups shredded cheddar
  • Chopped scallions, as garnish


  1. In a large mixing bowl, combine shredded chicken, Buffalo sauce, celery, onion and scallions. Set aside.
  2. In another mixing bowl, combine ricotta cheese, blue cheese, egg and parsley.
  3. Layer a 9x9 baking dish with extra Buffalo sauce, noodles, 1/3 of the ricotta mix, 1/3 of the mozzarella and a 1/3 of the cheddar. Repeat twice so you have three layers.
  4. Bake for 20 minutes at 350°F. Increase heat to 425°F, and bake for an additional 25 minutes or until cheese is bubbly.
  5. Serve with chopped scallions. Enjoy!