Buffalo Chicken Lasagna
This Buffalo Chicken Lasagna recipe is lasagna with a twist. Made with oven-ready noodles, tender chicken, and buffalo wing sauce, this easy meal takes lasagna to the next level. High protein and delicious, this is a weeknight winner the entire family will love.
Servings: 12 servings
Calories: 309kcal
Ingredients
- 1 Tbsp. olive oil
- 4 cloves garlic roughly chopped
- 1 small yellow onion chopped
- 1 cup carrots shredded or finely chopped, 140g
- 3/4 cup celery chopped, 87g
- 1 lb. shredded chicken breast cooked
- 16 oz. buffalo sauce
- 1 cup marinara sauce 9 oz.
- 16 oz. low-fat small curd cottage cheese Good Culture for best flavor
- 2 eggs
- 1/2 cup parmesan cheese shredded, 56g
- 2.5 Tbsp. Dry ranch seasoning homemade below
- fresh cracked pepper or pinch of black pepper
- 8 oven-ready lasagna noodles Barilla
- 2 cups low-moisture mozzarella cheese shredded, 224g
Ranch Seasoning
- 3 Tbsp. dried parsley
- 1 Tbsp. dried dill
- 1 Tbsp. garlic powder
- 1 Tbsp. onion powder
- 2 tsp. salt
- 1/2 tsp. fresh cracked pepper
- 1 Tbsp. dried chives optional
Instructions
- Pre-heat the oven to 375 degrees Fahrenheit. Heat oil in a large skillet over medium heat. Add the garlic, onions, carrots and celery to the pan and cook until nice and soft, approximately 3-5 minutes.
- Remove from the pan and add to a large mixing bowl. Combine the sauteed vegetables with the shredded chicken, buffalo sauce and marinara sauce. Mix to combine.
- In a small mixing bowl or mason jar (to store) combine the homemade ranch seaosning ingredients and mix well to combine.
- For the filling, combine the cottage cheese, eggs, parmesan cheese, 2.5 Tbsp. dried ranch seasoning and fresh cracked pepper. Mix to fully combine.
- Spray a 9x13 inch baking dish with non stick cooking spray. Add a dollop of sauce from the chicken buffalo mixture to the bottom of the dish to lightly coat the bottom. Top with 4 noodles, the noodles are the width of the baking sheet (short side) not the length.
- Top the noodles evenly with ½ cup mozzarella cheese (56g), followed by half the buffalo chicken mixture. Use a spoon or spatula to evenly spread the mixture over the noodles. Top the buffalo chicken mixture with half the cottage cheese filling and spread to coat the top. Repeat with 4 noodles, ½ cup cheese, remaining chicken mixture, remaining cottage cheese filling and 1 cup cheese on top.
- Place the baking dish on a baking sheet to catch any overflow. Cover the dish with foil, try to avoid touching the cheese on top so that it doesn’t stick to the foil. Bake for 50 minutes.
- Remove the foil and bake an additional 10-15 minutes until the cheese is melted and golden brown and the sauce is nice and bubbly at the edges. Broil if needed to brown the cheese for a few minutes.
- Remove from the oven, top with freshly chopped parsley and cut into 12 equal servings and enjoy.
Notes
- Nutritional information is an estimate and will vary with substitutions.
- Use store-bought ranch seasoning in place of homemade to save on time.
- If using regular lasagna noodles, be sure to boil before layering the lasagna.
- Substitute the shredded chicken with ground chicken, beef or pork or use a store-bought rotisserie chicken.
- Be sure to chop your vegetables nice and small so they cook down and are not hard when you remove the lasagna.
Nutrition
Serving: 1Square | Calories: 309kcal | Carbohydrates: 16g | Protein: 25g | Fat: 16g | Saturated Fat: 5g | Monounsaturated Fat: 1g | Cholesterol: 55mg | Sodium: 1583mg | Potassium: 213mg | Fiber: 2g | Sugar: 4g
