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Spicy Buffalo Chicken Lasagna

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PREP TIME
20 min
COOKING TIME
65 min
TOTAL TIME
105 min
SERVINGS
8 servings
Dinner Italian
Spicy Buffalo Chicken Lasagna
Ingredients
  • 1 1/2 pounds bone-in chicken breasts with skin
  • 2 cups chicken stock, or as needed
  • 1 tablespoon paprika
  • 1 teaspoon salt, or more to taste
  • 1/2 teaspoon cayenne pepper
  • 12 lasagna noodles
  • cooking spray
  • 1 tablespoon olive oil, or more as needed
  • 2 stalks celery, finely chopped
  • 1/2 onion, finely chopped
  • 2/3 cup buffalo wing sauce
  • 1/2 cup crumbled blue cheese
  • 1 (16 ounce) container ricotta cheese
  • 1 cup blue cheese dressing
  • 1 egg
  • 1 (8 ounce) package shredded mozzarella cheese
Instructions
1
Place the chicken in a single layer within a large container and pour sufficient chicken stock to cover it completely; add a pinch of paprika, 1 teaspoon salt, and cayenne pepper for flavor.
2
Bring the chicken stock to a rolling boil, then lower the heat to a moderate level and let it simmer until the chicken is no longer pink in its center, taking around 15 to 20 minutes.
3
Shred the cooked chicken into bite-sized pieces.
4
Boil a large pot of salted water and bring it to a rolling boil. Cook the lasagna noodles in the boiling water, stirring occasionally until they are tender yet still retain a slight firmness to the bite, taking around 8 minutes.
5
Drain the noodles and arrange them in a single layer on a sheet of aluminum foil or parchment paper, spraying it lightly with cooking spray to prevent sticking.
6
Heat a moderate amount of olive oil in a skillet over medium heat; cook and stir the celery and onion until they begin to soften, taking about 5 minutes.
7
Preheat your oven to a moderate temperature of 350 degrees F (175 degrees C).
8
Combine the cooked onion mixture and shredded chicken in a bowl; add approximately 1/3 of the buffalo wing sauce, blue cheese, and mix well.
9
Mix ricotta cheese, blue cheese dressing, and the remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste.
10
Stir an egg into the mixture.
11
Spread a layer of the ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 lasagna noodles.
12
Spread 1/4 of the remaining ricotta mixture over the noodle layer; top with 1/3 of the chicken mixture, and 1/4 of the mozzarella cheese.
13
Layer 3 lasagna noodles over the cheese layer and repeat this process two more times, ending with a layer of ricotta mixture and mozzarella cheese.
14
Bake the lasagna in the preheated oven until it is cooked through and the top is lightly browned, taking around 45 minutes.
15
Cool the lasagna at least 20 minutes before cutting it into individual portions.