Buffalo Chicken Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 12 whole wheat lasagna noodles
  • 2 tsp olive oil
  • 1 onion, diced
  • 3 stalks celery, finely chopped
  • 15 oz low-fat ricotta
  • 1 egg
  • ½ cup blue cheese dressing
  • 1⅓ cup buffalo sauce, divided
  • 24 oz rotisserie chicken, shredded
  • ½ cup (2 oz) crumbled blue cheese
  • 10 oz shredded mozzarella
  1. Preheat oven to 350 degrees F.
  2. Heat a large pot of water over high heat. Once boiling, add lasagna noodles and cook until al dente. Drain and run under cold water. Arrange flat on parchment paper to avoid sticking and breaking.
  3. Heat olive oil in a large, deep skillet. One hot, add the onion and celery. Cook for 6-8 minutes or until softened; remove from heat.
  4. In a medium bowl, whisk together the ricotta, egg, blue cheese dressing, and ⅓ cup wing sauce until well-combined.
  5. To the celery and onion mixture, add the shredded chicken and crumbled blue cheese. Mix well and add remaining 1 cup buffalo sauce; mix well.
  6. Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish that has been sprayed with nonstick cooking spray; top with a layer of 3 noodles. Spread ¼ of the remaining ricotta mixture over noodle layer; top with ⅓ the chicken mixture, and ¼ the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
  7. Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 5-10 minutes before cutting.
Recipe adapted from All Recipes
Nutrition Information
Serving size: 1 slice Calories: 334 Fat: 20.5 Carbohydrates: 20.6 Sugar: 6.4 Sodium: 1204 Fiber: 3.3 Protein: 22.9 Cholesterol: 83
Recipe by Prevention RD at https://preventionrd.com/2020/04/buffalo-chicken-lasagna-2/