Description
Your gameday menu just got an upgrade! This lasagna takes all the flavors you love about buffalo wings and transforms them into a cheesy, comforting casserole that’ll have everyone asking for the recipe.
Ingredients
Scale
- 12 lasagna noodles (about 12 oz/340g)
- 3 cups shredded cooked chicken (about 1 lb/450g)
- 1 cup buffalo sauce (8 fl oz/240ml), divided
- 2 packages (8 oz/225g each) cream cheese, softened
- 1 cup ranch dressing (8 fl oz/240ml)
- 2 cups shredded mozzarella cheese (8 oz/225g)
- 2 cups shredded cheddar cheese (8 oz/225g)
- 1 cup blue cheese crumbles (4 oz/115g)
- 1 bunch green onions (about 6-8), thinly sliced
- 2 stalks celery, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- Cooking spray for the baking dish
Instructions
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions but remove them 2 minutes early. Drain and lay flat on an oiled baking sheet to prevent sticking.
- In a medium bowl, toss shredded chicken with ¼ cup of buffalo sauce until well coated.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add ranch dressing and remaining ¾ cup buffalo sauce, mixing until incorporated. Stir in garlic, dried dill, onion powder, and black pepper.
- Fold in half of the mozzarella and cheddar cheeses, reserving the rest. Add the diced celery.
- Spray a 9×13-inch baking dish with cooking spray. Spread a thin layer of the buffalo-ranch cheese mixture on the bottom.
- Arrange 4 lasagna noodles over the sauce, slightly overlapping if necessary. Top with a third of the remaining cheese mixture, half of the buffalo-coated chicken, and a sprinkle of blue cheese and green onions.
- Add another layer of 4 lasagna noodles, another third of the cheese mixture, the remaining buffalo chicken, more blue cheese, and green onions.
- Place the final 4 noodles on top and cover with the remaining cheese mixture. Sprinkle with the reserved mozzarella and cheddar cheeses.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and lightly browned.
- Let rest for 10-15 minutes before cutting to allow the layers to set.