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Homemade Buffalo Chicken Lasagna layered with shredded buffalo chicken, creamy ricotta filling, melted mozzarella, sharp cheddar, parmesan cheese, topped with chopped green onions and baked until golden and bubbly.

Buffalo Chicken Lasagna

Buffalo Chicken Lasagna combines shredded buffalo chicken, creamy ricotta, homemade buffalo Alfredo, mozzarella, sharp cheddar, and Parmesan into a rich, cheesy comfort food casserole that’s perfect for feeding a crowd. Every bite is loaded with bold buffalo flavor and gooey melted cheese.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Buffalo Chicken
  • 4 cups cooked shredded chicken
  • ¾ cup buffalo wing sauce
  • 2 tablespoons melted butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon black pepper
  • Buffalo Alfredo Sauce
  • 4 tablespoons salted butter
  • 4 cloves garlic minced
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • ¾ cup buffalo wing sauce
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
Ricotta Layer
  • 15 ounces whole milk ricotta cheese
  • 1 large egg
  • ½ cup grated Parmesan cheese
  • 2 cups freshly shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons chopped fresh parsley
Lasagna
  • 12 cooked lasagna noodles
  • 2 cups freshly shredded mozzarella cheese
  • 2 cups freshly shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
Garnish
  • ¼ cup sliced green onions
  • 1 tablespoon chopped fresh parsley

Equipment

  • 9x13 Baking dish
  • Large skillet
  • Medium saucepan
  • Mixing bowls
  • Wisk
  • Rubber spatula

Method
 

Make the Buffalo Alfredo
  1. Melt butter in a saucepan over medium heat.
  2. Add garlic and cook for 1 minute.
  3. Whisk in flour and cook for 2 minutes.
  4. Slowly whisk in milk.
  5. Whisk in heavy cream.
  6. Stir in buffalo sauce.
  7. Add Parmesan cheese.
  8. Stir until smooth and creamy.
  9. Season with garlic powder, onion powder, and black pepper.
Assemble the Lasagna
  1. Spread a thin layer of buffalo Alfredo into the bottom of the baking dish.
  2. Add a layer of lasagna noodles.
  3. Spread one-third of the ricotta mixture.
  4. Add one-third of the buffalo chicken.
  5. Spoon buffalo Alfredo over the chicken.
  6. Sprinkle with mozzarella.
  7. Sprinkle with sharp cheddar.
  8. Sprinkle lightly with Parmesan.
  9. Repeat the layers two more times.
Top the Lasagna
  1. Finish with the remaining buffalo Alfredo.
  2. Top with remaining mozzarella.
  3. Top with remaining sharp cheddar.
  4. Sprinkle Parmesan evenly across the top.
Bake
  1. Cover loosely with foil.
  2. Bake for 30 minutes.
  3. Remove foil.
  4. Bake another 15 minutes until the cheese is bubbly and golden brown.
  5. Broil for 1–2 minutes if desired for extra color.
Finish
  1. Let the lasagna rest for 15 minutes.
  2. Sprinkle generously with sliced green onions.
  3. Sprinkle with fresh chopped parsley.
  4. Slice and serve while hot.

Notes

  • Rotisserie chicken works great in this recipe.
  • Freshly shredded cheese melts much better than pre-shredded cheese.
  • Allowing the lasagna to rest makes slicing much easier.
  • If the top browns too quickly, cover loosely with foil during baking.
  • Add blue cheese crumbles after baking only if you enjoy traditional buffalo wing flavors.
  • Leftovers taste even better the next day.