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Cheesy Buffalo Chicken Lasagna

Cheesy Buffalo Chicken Lasagna

A favorite football or party food, Buffalo Chicken Wings, reinvented in an easy to prepare lasagna! Gluten-free or gluten lasagna noodles may be used and do not have to be pre-boiled before layering together and baking the lasagna. A note about Buffalo Wing sauce: I recommend opting for a medium heat sauce. Many of the sauces rated 'hot' are miserably hot making for a painful eating experience. Medium sauces still are hot but allow tasting the rest of the flavors in the lasagna too! Additional hot wing sauce can always be added to a prepared serving if a diner really wants it searing hot!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12 or more servings
Calories 344kcal
Author Toni Dash


  • 1 package Lasagna Noodles (gluten-free or regular)
  • 1 tablespoon Vegetable Oil
  • ½ large Yellow Onion , peeled and chopped
  • 4 cups Shredded Chicken (great use for rotisserie chicken or homemade shredded chicken)
  • 25.5 ounce jar Marinara Tomato Sauce
  • 12 ounce bottle Buffalo Wing Sauce (medium heat recommended)
  • ½ teaspoon Kosher Salt
  • ½ teaspoon ground Black Pepper
  • 15 ounce container Ricotta Cheese
  • 1 3/4 cup Monterey Jack cheese , grated
  • 1 3/4 cup Mild Cheddar cheese , grated
  • 2 4- ounce containers Blue Cheese Crumbles
  • 1/4 cup hot water
  • (Optional) Celery Sticks for side garnish


  • Preheat oven to 375 degrees. Combine the grated mild cheddar and Monterey jack cheeses in a mixing bowl; set aside.
  • In a large skillet heat the oil over high heat and add onions. Cook while stirring until onions are translucent.
  • Reduce heat to medium-high and add Marinara sauce and buffalo wing sauce. Stir to combine; add the shredded chicken. Bring the mixture to a low boil, reduce heat to low and simmer for 5 minutes to allow the flavors to meld.
  • Spoon one third of the sauce mixture into the bottom of 13 x 9 x 3 inch baking pan. Spread to evenly cover the bottom of the baking dish.
  • On top of the sauce, place four uncooked lasagna noodles (there will be space between them). Spread half of the ricotta cheese on the noodles. Sprinkle evenly with 1 cup of the grated cheese, followed by 4-ounces (1 container) of blue cheese crumbles.
  • Repeat Steps 4 and 5 above.
  • Place last four noodles on top of layered lasagna and cover with the remaining one third of the sauce. Gently pour the 1/4 cup hot water around the inside edges of the baking dish (between the noodles and inside edge of the baking dish). Note: if the water pools at the top of the lasagna, insert a dining knife or spatula between the edge of the lasagna and pan and pull gently toward the lasagna to open a space for the water to run down the sides of the pan. Smooth lasagna back into place. Cover tightly with two pieces of heavy duty foil. Bake for 50 minutes.
  • Remove the lasagna from oven and remove the foil. Cover with the remaining grated cheese and place back in the oven, uncovered, to cook an additional 10 minutes.
  • Remove from oven and allow to sit for 10 minutes before serving.


Calories: 344kcal | Carbohydrates: 7g | Protein: 26g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 1830mg | Potassium: 423mg | Fiber: 1g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 4.5mg | Calcium: 404mg | Iron: 1.3mg