Buffalo Chicken Lasagna Recipe

Name: Buffalo Chicken Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 whole Whole-wheat Lasagna Noodles; 2 cups Buffalo Sauce (get The Mildest Version); 2 cups Fat-free Ranch, Or Blue Cheese Dressing; 1/2 cups Plain Greek Yogurt; 2 teaspoons Olive Oil; 1 whole Small Onion, Chopped; 1- 1/2 cup Celery, Chopped Fine; 1 clove Garlic, Chopped; 1/2 teaspoons Sea Salt, Divided; 2 pounds Chicken Breast, Cooked And Shredded; 15 ounces, weight Part-skim Ricotta Cheese; 8 ounces, weight Reduced-fat Blue Cheese Crumbles; 1 whole Egg, Lightly Beaten; Black Pepper To Taste; 1/2 cups Reduced-fat Parmesan Cheese, Grated; 1- 1/2 cup Part-skim Mozzarella Cheese, Shredded; 1 cup Scallions, Chopped

Servings: persons

9 whole Whole-wheat Lasagna Noodles
2 cups Buffalo Sauce (get The Mildest Version)
2 cups Fat-free Ranch, Or Blue Cheese Dressing
1/2 cups Plain Greek Yogurt
2 teaspoons Olive Oil
1 whole Small Onion, Chopped
1- 1/2 cup Celery, Chopped Fine
1 clove Garlic, Chopped
1/2 teaspoons Sea Salt, Divided
2 pounds Chicken Breast, Cooked And Shredded
15 ounces, weight Part-skim Ricotta Cheese
8 ounces, weight Reduced-fat Blue Cheese Crumbles
1 whole Egg, Lightly Beaten
Black Pepper To Taste
1/2 cups Reduced-fat Parmesan Cheese, Grated
1- 1/2 cup Part-skim Mozzarella Cheese, Shredded
1 cup Scallions, Chopped

1
Preheat the oven to 375 degrees F.
2
Cook the noodles al dente according to the directions on the package.
3
Drain them well and spread them out onto aluminum foil or waxed paper to prevent them from sticking.
4
In a separate bowl, combine the Buffalo sauce, ranch and Greek yogurt.
5
Mix well.
6
Heat the oil in a large saute pan over medium-high heat.
7
Add the onion and celery and cook, stirring occasionally, about 5 minutes.
8
Add garlic.
9
Season with 1/4 teaspoon of salt.
10
Stir in 1 1/2 cups of the Buffalo and ranch sauce and simmer for 2 minutes.
11
Add shredded chicken.
12
In a medium bowl combine the ricotta cheese, blue cheese crumbles, egg, and the remaining salt and pepper.
13
Spread 1 cup of Buffalo ranch sauce on the bottom of a 9 by 12-inch baking dish.
14
Layer 3 noodles on top of the sauce and spread half of the ricotta mixture.
15
Spread 1/2 cup of Buffalo ranch chicken on that.
16
Repeat a second layer again with 3 noodles, the other half of ricotta and 1/2 cup of sauce.
17
Layer the final 3 noodles on top of that.
18
Spread the remaining 1/2 cups of sauce over the lasagna rolls.
19
Top with the Parmesan and mozzarella cheeses, cover loosely with foil, and bake for 45 minutes.
20
Uncover and bake for 15 minutes more.
21
Top with scallions.
22
Serve.

2075

kcal

Calories

Fat

177

Carbs

158

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 9 whole Whole-wheat Lasagna Noodles, 2 cups Buffalo Sauce (get The Mildest Version), 2 cups Fat-free Ranch, Or Blue Cheese Dressing, 1/2 cups Plain Greek Yogurt, and more.

Yes, Buffalo Chicken Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buffalo Chicken Lasagna

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