I love all things Buffalo Chicken.  If you can “buffalo chicken” a recipe, I’ve probably done it, and if I haven’t, I want to know what I’m missing.  My new favorite recipe is for Buffalo Chicken Lasagna.  It’s loaded with buffalo wing sauce, tender rotisserie chicken, plenty of cheese, and soft noodles.  It’s got some heat but isn’t too spicy in my opinion.  If it is too spicy for you, cut the heat with some blue cheese or ranch dressing.  It’s an easy recipe to prepare and comes together, start to finish, in about 1 hour.

The recipe can be found here.

Start by preheating the oven to 375 degrees F and spray a 9×13 baking dish with cooking spray.

Add the ricotta, 8 oz shredded mozzarella (or sub with blue cheese), egg, parsley, salt, and pepper to a mixing bowl and mix until well combined.  This is the yummy cheesy filling.

Add the chicken, buffalo sauce (any brand of your choice), ranch dressing, and diced tomatoes (drained first) to a separate mixing bowl and mix until well combined.

You are now ready to assemble the lasagna.  See how quick and easy this is?  Spoon ¼ of the chicken mixture on the bottom of the baking dish and spread in an even layer.  Top with 4 lasagna noodles.  Add another ¼ of the chicken mixture on top of the noodles and spread in an even layer.  Add 1/3 of the ricotta mixture on top of the chicken and spread in an even layer.  Sprinkle 1/3 of the shredded mozzarella cheese over the ricotta mixture.  Repeat this 2 more times for a total of 3 layers – noodles, chicken, ricotta, mozzarella, noodles, chicken, ricotta, and mozzarella.  The top layer should be mozzarella.

I would like to point out that I used No Bake noodles.  These are huge time saver when making lasagna because you don’t have to precook the noodles.  They are a little tougher in my opinion but still taste great in the dish.  And I don’t like mushy noodles, so I prefer this option.

Cover the baking dish with foil and bake for 30 minutes.  Then remove the foil and bake for an additional 20 minutes.  Remove the lasagna from the oven and let sit for about 10 minutes before slicing.  When ready, garnish with fresh chopped parsley, then slice, serve, and enjoy!

The recipe can be found here.

Any leftovers should be cooled completely and stored in an airtight container in the fridge.  It slices and reheats nicely if you want to portion out for weekday lunches or leftover dinners.  That’s what we did, and it worked well.  Still tasted great the next day!

Happy Cooking!

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