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Buffalo Chicken Lasagna

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 diced chicken
  • 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 chopped parsley
  • 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


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