July 26, 2018
Buffalo Chicken Lasagna
Buffalo Chicken Lasagna is loaded with spicy buffalo flavor, shredded chicken, celery, carrots, onions and is covered in melted cheese. It is rich and creamy making it the perfect filling dinner!
Happy National Lasagna Day (in a few days- July 29th this year)! Did you know it was such a thing? Me neither but there are food holidays for nearly everything so why not celebrate lasagna day! Lasagna is delicious and something that I have been making on my own since I learned how to cook. My parents made huge batches of lasagna growing up and froze it and I always helped so I learned how to make lasagna from them!
**Keep reading for a Chicago Metallic Lasagna Trio Pan giveaway!
They would make about 10 lasagnas at a time with a homemade veggie loaded meat sauce that is super delicious. They have also made white lasagna which is amazing too and completely different. I have been making my lasagna with tons of veggies for years (try my Slow Cooker Veggie Loaded Lasagna) and often make mine with zucchini strips, sometimes instead of noodles and sometimes along with the noodles. Sometimes I use regular lasagna noodles, sometimes whole-wheat and sometimes no-bake- it just depends on what I can find.
I love anything buffalo lately and can't seem to go a day without eating some Frank's hot sauce so I decided to make Buffalo Chicken Lasagna. In true Amanda fashion, I added lots of veggies for extra nutrients and paired it with a veggie loaded salad. It turned out super delicious and I would definitely make it again! I added carrots and celery for flavor and fiber. I use shredded chicken for this recipe but if you like, you can also use ground chicken.
This recipe is ooey gooey and super filling! It is so creamy and delicious and is great for year round. If you're a big fan of blue cheese, feel free to throw some in this lasagna as well.
This recipe uses the amazing Lasagna Trio Pan from Chicago Metallic which has three different sides so if you want, you can make each part differently. For example, my sister does not eat beef so if I was making a lasagna with meat sauce, I would make one of the compartments vegetarian for her. That way, you don't have to make it in a completely separate pan but each person gets what they want. My kids don't love spicy food at this point so I made one section with a lot less hot sauce for them to enjoy!
The channels fit standard size lasagna noodles, no tearing noodles necessary. It is dishwasher safe but hand washing is recommended to extend the life of the pan. One of the best features of this pan is that it is silicone based with a non-stick coating for ease of baking and cleanup. I hate scrubbing and scrubbing a pan like anyone else and this feature is amazing.
Like this recipe? Check out other similar recipes:
Slow Cooker Veggie Loaded Lasagna
Buffalo Chicken Foil Packets
Loaded Buffalo Chicken Salad
Buffalo Chicken Flatbread Pizza
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This post is in partnership with Chicago Metallic.
Happy National Lasagna Day (in a few days- July 29th this year)! Did you know it was such a thing? Me neither but there are food holidays for nearly everything so why not celebrate lasagna day! Lasagna is delicious and something that I have been making on my own since I learned how to cook. My parents made huge batches of lasagna growing up and froze it and I always helped so I learned how to make lasagna from them!
**Keep reading for a Chicago Metallic Lasagna Trio Pan giveaway!
They would make about 10 lasagnas at a time with a homemade veggie loaded meat sauce that is super delicious. They have also made white lasagna which is amazing too and completely different. I have been making my lasagna with tons of veggies for years (try my Slow Cooker Veggie Loaded Lasagna) and often make mine with zucchini strips, sometimes instead of noodles and sometimes along with the noodles. Sometimes I use regular lasagna noodles, sometimes whole-wheat and sometimes no-bake- it just depends on what I can find.
I love anything buffalo lately and can't seem to go a day without eating some Frank's hot sauce so I decided to make Buffalo Chicken Lasagna. In true Amanda fashion, I added lots of veggies for extra nutrients and paired it with a veggie loaded salad. It turned out super delicious and I would definitely make it again! I added carrots and celery for flavor and fiber. I use shredded chicken for this recipe but if you like, you can also use ground chicken.
This recipe is ooey gooey and super filling! It is so creamy and delicious and is great for year round. If you're a big fan of blue cheese, feel free to throw some in this lasagna as well.
This recipe uses the amazing Lasagna Trio Pan from Chicago Metallic which has three different sides so if you want, you can make each part differently. For example, my sister does not eat beef so if I was making a lasagna with meat sauce, I would make one of the compartments vegetarian for her. That way, you don't have to make it in a completely separate pan but each person gets what they want. My kids don't love spicy food at this point so I made one section with a lot less hot sauce for them to enjoy!
The channels fit standard size lasagna noodles, no tearing noodles necessary. It is dishwasher safe but hand washing is recommended to extend the life of the pan. One of the best features of this pan is that it is silicone based with a non-stick coating for ease of baking and cleanup. I hate scrubbing and scrubbing a pan like anyone else and this feature is amazing.
Yield: 1 large lasagna
Buffalo Chicken Lasagna
Buffalo Chicken Lasagna is loaded with spicy buffalo flavor and is rich and creamy making it the perfect filling dinner!
Prep Time: 20 minutes Cook time: 40 minutesTotal time: 60 mins
INGREDIENTS
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 stalks celery, finely diced
- 3 large carrots, finely diced
- 1 small onion, diced
- 1 tablespoon garlic powder
- 14 ounce can no-salt diced tomatoes
- 14 ounce can no-salt tomato sauce
- 1 1/2 cups Frank's hot sauce
- 2 cups low-fat cottage cheese
- 2 teaspoons garlic powder
- 1 pound no-bake lasagna noodles
- 1-1 1/2 cups shredded Italian blend cheese
- Optional: green onions and additional hot sauce for serving
INSTRUCTIONS
- Fill a pot water several inches of water and add chicken. Boil chicken until cooked through. Shred chicken with a fork or in food processor for a few seconds until shredded.
- Meanwhile, saute carrots, onion and celery in olive oil until soft. Add in shredded chicken, garlic powder, tomatoes, tomato sauce and hot sauce and simmer for about 5 minutes.
- Preheat oven to 350 degrees.
- Spread about a cup of sauce on the bottom of baking pan. Layer with noodles, another cup of sauce, noodles, cottage cheese, sauce and continue until all ingredients are used up. Top with shredded cheese.
- Cover and bake for 20 minutes. Remove foil and bake for 15-20 minutes until bubbly and cheese is melted.
- Optional: top with green onions and additional hot sauce.
Enjoy!
*Stores well in the fridge for several days.
**Freezes well. Don't bake it, freeze and bake once it is defrosted when you're ready to eat.
Like this recipe? Check out other similar recipes:
Slow Cooker Veggie Loaded Lasagna
Buffalo Chicken Foil Packets
Loaded Buffalo Chicken Salad
Buffalo Chicken Flatbread Pizza
Giveaway
The giveaway will be for a Chicago Metallic Lasagna Trio Pan to one winner.
This post is in partnership with Chicago Metallic.
I love lasagna and think that chicken in my lasagna tastes great.
ReplyDeleteI made lasagna a long long time ago. But it does sound good right now lol
ReplyDeleteI have made lasagna before, but only regular meat sauce versions....never a yummy chicken one
ReplyDeleteYes I make lasagna alot one of my favorite things to eat
ReplyDeleteI make vegetable lasagna often.
ReplyDeleteI've made lasagne before but never with chicken.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI make Lasagna because my family loves it! I have never made it with chicken so I am excited to try this recipe
ReplyDeleteI have made lasagna plenty of times, I love it!
ReplyDeleteI have made lasagna before. This pan looks so cool and perfect for keeping it easy to cut
ReplyDeleteI make lasagna all the time. It is perfect for leftovers on those weeknights when you have so much to do!
ReplyDeleteI haven't made lasagna in a long time.
ReplyDelete