Description
Yes, today we’re mixing things up. Our rich, creamy lasagna meets the spicy taste of our favorite Buffalo chickens. Here’s how you can make this at home!
Ingredients
- 4 lasagna sheets
- 2 cups marinara sauce
- 2 chicken cutlets
- ½ cup Buffalo sauce
- 3 cups ricotta cheese
- ¼ lb provolone cheese
- ½ cup shredded low moisture mozzarella
- ¼ cup gorgonzola crumbles
- 2 tbsp grated Romano cheese
- Salt & pepper to taste
- Basil to taste
- 1 tbsp parsley
- Creamy Gorgonzola or Blue Cheese dressing (optional)
Instructions
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Preheat oven to 375°.
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Boil lasagna sheets, drizzling them with olive oil when finished.
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Mix ricotta cheese with pecorino Romano, warm marinara sauce, salt, pepper, and parsley into a bowl until ricotta turns pink.
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Cut up chicken cutlets and toss them into a bowl with buffalo sauce.
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Build first two layers of lasagna in this order:
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Sauce
-
Lasagna sheet
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2 dollops ricotta
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2 slices provolone
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Sauce
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Grated Romano
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At the beginning of the third layer, sprinkle on gorgonzola and Buffalo chicken. Use all of the chicken you have to cover the entire layer.
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Top with lasagna sheet, marinara sauce, mozzarella pizza cheese, pecorino Romano, and basil.
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Bake for 30-35 minutes.
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Top with extra hot sauce and creamy gorgonzola dressing (optional).
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Enjoy!
- Prep Time: 25
- Cook Time: 35
- Category: Baked Pasta
- Method: Baking
- Cuisine: Italian American
Keywords: buffalo chicken lasagna