Another thing I love: comfort food. If you've ever seen what I like to cook, you'd agree. One of my favorites is lasagna. Who doesn't love a pile of noodles, cheese and meat sauce? Well, when I found a recipe for buffalo chicken lasagna, I jumped on the opportunity just as soon as I could. The great thing about this recipe is that you can change up the ingredients depending on how how you like your food and the different pairings you prefer with your buffalo sauce.
Buffalo Chicken LasagnaWhat you need:
1-1.5 lbs. of shredded chicken
1 pack of lasagna noodles
Blue cheese crumbles
1 cup ricotta
Ranch or blue cheese dressing
2 cups shredded mozzarella
2 cups shredded cheddar
Buffalo sauce
Parsley
How to make it:
Boil the lasagna noodles according to package instructions. When al-dente, drain and set aside. In a small bowl, mix together the ricotta, blue cheese crumbles, parsley and your preferred dressing to taste.
Make sure your chicken is finely shredded, with no large pieces or gristle/bone. In a large bowl, blend together about half a cup of buffalo sauce with half a cup of your chosen dressing - I used ranch. Place shredded chicken into sauce mixture and stir together until chicken is saturated. Feel free to add additional dressing or buffalo sauce to taste.
Grease a 9"x13" pan. Be warned, if you do not grease the pan, you might be cleaning cheese off for days. Layer the ingredients in the following order: Chicken, lasagna noodles, creamy cheese mixture, 1 cup mozzarella, 1 cup cheddar. Repeat. A note: you may want to pour a little extra buffalo sauce after you've put down the chicken layer to make sure it doesn't get dry.
Bake at 375 for 30-40 minutes or until cheese on top is browning and bubbling. Allow to sit about 5 minutes before serving.
