Buffalo Chicken Lasagna
The recipe starts with a delicious buffalo chicken mixture and it’s layered between strips of pasta and a delicious blue cheese bechamel sauce!
Prep Time10 mins
Cook Time1 hr 25 mins
Total Time1 hr 35 mins
Servings: 16
Ingredients
- 13 x 9 Pan
- 2 boxes No Boil Lasagna Sheets you won’t use them all
- 3 Chicken Breasts boneless skinless; boiled and shredded
- 3/4 cup Buffalo Wing Sauce Hot Sauce
- 2 Carrots diced
- 2 Celery Ribs diced
- 1 cup Cheddar Cheese grated
Sauce
- 4 tbsp Butter
- 4 tbsp Flour
- 4 cups Milk
- 4 oz Blue Cheese
- Salt to taste
- Pepper to taste
Instructions
- Pre-heat oven to 375 degrees.
- To make your bechamel sauce, heat the butter over medium-low heat in a medium saucepan until melted. Add the flour and whisk until smooth. Turn the heat up to medium and cook until the mixture turns a light, golden color (about 5 minutes).Meanwhile, heat the 4 cups of milk in a separate pot until hot (not boiling). Add the hot milk, 1 cup at a time, to the butter/flour mix and whisk continuously until smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat and add your blue cheese and salt. Stir until most of it has melted. Add pepper to taste.
- Cook up diced carrots and celery in a little oil or butter until softened.
- Mix the boiled, shredded chicken, celery/carrots, 1/2 cup of the cheddar and the 3/4 cup of hot sauce together in a bowl, set aside.
- Make the lasagna! This part is simple. Start with a layer of your white sauce on the bottom and then layer as follows:-Pasta-Buffalo chicken mix-Pasta-White sauceRepeat 3 times until you are out of mixture. Your last layer should be pasta covered with the white sauce. Make sure to save enough white sauce for the end or the top of the lasagna could get a little crunchy. Top with remaining shredded cheese.
- Cover the entire pan in tinfoil and bake for 45 minutes. Uncover and bake for 10 more minutes till golden brown.