Buffalo Chicken Lasagna Super Bowl Recipe

Total Time:  1 hour, 30 minutes
Yield:  12 servings


  • 2 pounds chicken breasts
  • Salt and ground black pepper
  • 15 ounces ricotta cheese
  • 2 cups (8 ounces) crumbled blue cheese
  • 1 cup chopped celery
  • ½ cup minced Italian parsley
  • 1 egg, lightly beaten
  • 1 (12-ounce) bottle cayenne pepper sauce (like Frank’s)
  • 1 stick unsalted butter, melted
  • 12 lasagna noodles
  • 3 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • Chopped scallions, for garnish


  • Preheat oven to 400°F. Season chicken breasts with salt and pepper; place them in an even layer on a greased baking sheet. Bake for 30-40 minutes, until completely opaque all the way through and registers 165°F on an instant-read thermometer.
  • In a mixing bowl, mix ricotta cheese, blue cheese, celery, parsley, and egg, set aside.
  • Cook noodles according to package directions; drain and drizzle with olive oil to prevent sticking.
  • Let chicken cool slightly before shredding it. Reduce oven temperature to 350°F.
  • Combine hot sauce with butter and mix with chicken.
  • Spread a little of the chicken mixture on the bottom of a greased 13x9-inch casserole dish. Spread 4 noodles in an even layer over that, followed by a third of the ricotta mixture, then 1 cup mozzarella cheese, and ⅔ cup Cheddar cheese. Repeat layers twice.
  • Cover with foil and bake for 20 minutes. Uncover; bake 25 minutes longer or until cheese is bubbly. Let cool for 10-15 minutes before slicing and serving with scallions.