Buffalo sauce is one of those great flavors which makes your mouth water in anticipation the minute you catch a whiff of it. I bet just thinking about some buffalo chicken has made you hungry. But there are only so many times you can eat chicken wings in a week before your fingers start to turn orange. This lasagna recipe combines the delicious flavors of lasagna with the spicy bite of delicious buffalo sauce. Definitely meant to be enjoyed with a group of friends over a great pint of beer.
Buffalo Chicken Lasagna
“Food Brings People Together” as Red Gold’s newest campaign highlights and aptly named. Nothing beats a warm meal together, especially on a cold winter day. And a little heat from buffalo sauce sure doesn’t hurt!
As a member of the Red Gold blogging team I was asked to participate in the ‘Red Gold Lasagna Party’. Since I love lasagna and tomatoes it was a no brainer. They provided me with several recipes, which I obviously tweaked to complement the tomatoes with the buffalo sauce. A fantastic combination.
The ingredients, pictured above, for the buffalo chicken lasagna are basic and easy to find. You will probably have most available in your fridge or pantry. Like any lasagna, you will need to layer the ingredients one on top of the other.
The tomato sauce and cottage cheese are important because they are more liquid than other ingredients and help to blend the flavors together, creating a smoother flavor. You still have that rich buffalo sauce flavor, but it gets mellowed out a bit. (All the more delicious this way. Trust me.)
Remember to slice the zucchini very thinly as well. If you’re on a low-carb diet you can replace all the noodles in this lasagna dish with zucchini (although you will need more than a single zucchini in order to do so).
Layer all of your ingredients one on top of the other twice. On the top lay out your noodles, then coat with a 1 cup mixture of the crushed tomatoes and buffalo sauce. Cover with parmesan cheese and put in the oven for 45 minutes. When you remove the lasagna you can sprinkle blue cheese on top for the full buffalo chicken affect.
Note: This recipe is for a smaller amount than your standard lasagna recipe. This recipe makes enough for an 8″ x 8″ size pan. If you want to make enough for a 9″ x 13″ pan then just multiply the portions by 1.5.
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Servings
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- 1.5 cup Shredded Mozzarella Cheese
- 1/2 cup Ricotta Cheese
- 1 cup Cottage Cheese
- 2 cups Crushed Tomatoes
- 2 cups Buffalo Sauce
- 1/2 Zucchini, Medium sliced
- 1/2 cup Parmesan cheese shredded
- 9 Lasagna Noodles or as needed
- 2 to 3 cups Rotisserie Chicken (or leftover chicken)
- Blue Cheese (if desired)
Ingredients
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- Preheat oven to 400 degrees.
- In a medium size bowl mix together the ricotta, cottage and mozzarella cheeses.
- In a separate bowl pour 1.5 cups of buffalo chicken over chicken and mix together.
- In an 8x8 size pan pour 1 cup of crushed tomato sauce and spread evenly across the bottom. Top with lasagna noodles (note: oven ready noodles do not need to be pre-cooked).
- Layer buffalo chicken on top of noodles, followed by cheese mixture. Cover layer with sliced zucchini and a 1/2 cup of crushed tomato sauce.
- Repeat layers starting anew with the noodles. (Noodles -> Chicken -> Cheese -> Zucchini). After the zucchini stop and put down another layer of noodles.
- Cover last layer of noodles with 1/2 cup of buffalo sauce and remaining tomato sauce. Cover with parmesan cheese.
- Cook lasagna in oven uncovered for 45 minutes. Remove and sprinkle with blue cheese crumbs (if desired). Allow to cool for 10 minutes before serving.
Red Gold is celebrating the winter season, and throwing a ‘Red Gold Gourmet Lasagna Party’. If you’d like to participate, they are hosting the party on their Facebook page where they will be giving away aprons and Gourmet lasagna party prize packs (which include a Le Creuset Lasagna pan!!)
Disclosure: Red Gold gave me the crushed tomatoes, and lasagna noodles you see pictured above at no cost to me. However, all opinions expressed remain entirely my own.
Thanks for the recipe! Blue cheese is always good in combination with buffalo chicken.