Once you try this dish, you'll want to eat it on repeat

Emily Monaco

Contributing Writer

Buffalo chicken wings are out – there's a new Buffalo chicken in town. Meet this delicious lasagna, with layers of spicy Buffalo sauce, shredded chicken, and a blue cheese filling. The recipe that follows may be enough for you to put away the fryer for good.

To make this recipe, you'll first need to make a homemade Buffalo sauce. Toss it with shredded cooked chicken. Leftovers or rotisserie make the recipe a breeze, but you can also bake chicken breasts and shred them into the sauce. Next, make a blue cheese-spiked béchamel to drizzle between layers of noodles. A blue cheese crumble topping seals the deal.

Cooktop Cove

Buffalo chicken lasagna

30 minutes

55 minutes

1 hour 25 minutes

1 1/3 cup Frank's Red Hot sauce

1 cup butter

3 tablespoons cider vinegar

1/2 teaspoon garlic powder

2 cups cooked chicken, shredded

3 tablespoons butter

3 tablespoons flour

3 cups whole milk

9 lasagna noodles

1/2 cup panko breadcrumbs

Heat the oven to 350 degrees.

In a saucepan, combine the hot sauce, butter, vinegar and garlic powder. Whisk to combine, and cook until the butter is melted and emulsified with the hot sauce.

Remove from the heat, stir in the chicken, and set aside.

In another saucepan, heat the butter and flour over medium-low heat. Whisk until a smooth paste forms, and drizzle in the milk, a little at a time, whisking until it thickens into a white sauce.

Bring just to a boil, remove from the heat, and add 3/4 of the blue cheese. Whisk to combine.

Cook the lasagna noodles according to package directions.

Coat the bottom of a lasagna pan with a small amount of the béchamel sauce, and top with a layer of three noodles.

Spread with 1/3 of the chicken mixture.

Repeat until all of the ingredients are used up, finishing with a layer of chicken.

Top with panko bread crumbs.

Bake for 40 minutes, until bubbly and brown.

Allow to stand 15 minutes before serving.

Resources

Print this recipe