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Buffalo Chicken Lasagna

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5 from 3 votes

Buffalo Chicken Lasagna

Course Dinner
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 408kcal


  • 1 pound cooked chicken diced
  • 3/4 cup buffalo wing sauce
  • 3/4 cup Bolthouse Farms Ranch Dressing
  • 1 (14.5 ounce) can diced tomatoes drained
  • 1/4 cup fresh parsley chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 15 ounces part-skim ricotta cheese
  • 2 eggs
  • 4 ounces bleu cheese crumbles
  • 12 oven ready lasagna noodles
  • 2 cups part-skim shredded mozzarella
  • cheese


  • Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick cooking spray; set aside.
  • In a large mixing bowl, combine diced chicken, buffalo sauce, ranch dressing and tomatoes; set aside.
  • In another bowl, combine parsley, salt, pepper, ricotta, eggs and bleu cheese; set aside. Spread 1⁄3 of the chicken mixture in the bottom of the pan, top with 4 lasagna noodles, 1⁄3 ricotta mixture and 2⁄3 cup mozzarella cheese. Repeat layers two more times.
  • Cover the pan with foil and bake for 30 minutes. Remove foil and bake an additional 20 minutes or until cheese is melted.


MFP: MFF Buffalo Chicken Lasagna
November 2021


Serving: 9.1ounces | Calories: 408kcal | Carbohydrates: 29g | Protein: 33.7g | Fat: 17.5g

3 thoughts on “Buffalo Chicken Lasagna

  1. 5 stars
    So good! Only critique is I didn’t really have enough for 3 layers of the ricotta. More like 2! We loved it though!

  2. 5 stars
    Split the recipe since I’m gluten free. Did half lasagna and the other with gf penne and it was delicious. My husband actually liked mine with penne better, not as dry as the lasagna, but overall definitely making again.

  3. 5 stars
    A husband approved meal! We loved this one, next time will try to round up on some of the sauce ingredients as we wanted ours to have a little bit more red sauce.

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