I have been sitting on this Buffalo Chicken Lasagna recipe for weeks. I started playing with it back in May, but wanted to save it for fall and football season. I’m glad I waited, because now I can add a GIVEAWAY!
If you remember, I went to the Food Wine Conference this spring. Among other things, I got to rep Intensity Academy Gourmet & Hot Sauce Company, which is run by the Saucy Queen Michele. It’s a) woman-owned b) based a couple of hours away in Tampa c) all-natural and organic and d) really really good products.
Michele gave me a bottle of her Garlic Goodness hot sauce. I tend to turn my nose up at hot sauce, but I liked this! It’s got a slow build to medium heat and it is SO. GARLICKY. I love it.
The Garlic Goodness turned this lasagna recipe from pretty good to amazing. You can, of course, use any wing or buffalo sauce, but I’m pretty sure that I’m only going to be allowed to use this one from now on.
Oh, that’s right, you want to know about the…
The prize is a Saucy Pack: THREE sauces of your choosing! I recommend the Garlic Goodness, of course; and also the Saucy Everything Spicy Mayo. It’s sort of like a non-Asian version of yum-yum sauce in that it goes with literally everything. I had it on latkes at the Food Wine Conference and it was delicious.
There are EIGHT ways to enter, and you can use all of them! Scroll all the way down to enter. Giveaway closes next week, so enter before then to win!
ETA: Thanks to Hurricane Irma throwing everyone’s lives askew, we’re extending the giveaway another week! It’s now open through Tuesday, September 19. Tell all your friends!
Buffalo Chicken Lasagna Notes
I have a confession about the amount of hot sauce listed. I recommended 3/4 cup, which is 6 ounces. The Garlic Goodness bottles have 5 ounces. Can you get away with using exactly one bottle? Yes. Will it be perfectly saucy and moist if you break into a second one for that last ounce? Also yes.
I also called for oven-ready lasagna. You obviously can use regular ones, but lasagna takes enough time and layering that I for one do not have the patience to deal with half-cooked floppy noodles. No thanks.
Beer! If you’re going to have buffalo chicken anything, beer is the pairing of choice. Or if you’re like me, a glass of milk in case it’s hotter than you expected 🙂
Also, there’s kind of a giant hurricane off the coast? I’ve been seeing a meme along the lines of “Floridians are annoyed when a hurricane reaches Cat 3 because then they have to care.” Yes. And Irma’s now a 5, so. People here don’t prepare slowly: they don’t do anything, and then they mad scramble last minute, so right now it’s impossible to buy bottled water anywhere. (Don’t worry, I’m just going to fill up the bathtub.)
Anyway. I think we’ll be okay here because a) we’re 60 miles from the nearest coast and b) it looks like Irma will sweep up from the south, so it will be weaker when it gets to Orlando. All the same, if you are a praying sort, prayers for this state are appreciated. I’ll check back in next week!Print
Buffalo Chicken Lasagna
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6-8 servings 1x
- 1 pound cooked chicken (about 2 breasts), diced
- 3/4 cup buffalo or wing sauce (I like Intensity Academy Garlic Goodness)
- 1 tablespoon oil
- 1 small onion, diced
- 2 celery ribs, minced
- 2 garlic cloves, minced
- 30 ounces (2 cans) tomato sauce (or 1 can tomato sauce + 1 can crushed or diced tomatoes)
- 2 teaspoon Italian seasoning
- 1 teaspoon pepper
- 1 egg
- 15 ounces ricotta cheese
- 4 ounces blue cheese, crumbled
- Optional: ½ cup Italian flat leaf parsley, minced
- 9 oven-ready lasagna noodles
- 8 ounces mozzarella cheese, shredded
- 8 ounces shredded cheddar cheese, shredded
- In a small bowl, toss chicken with buffalo sauce. Set aside to marinate for a few minutes.
- Preheat oven to 350F. Grease a 9×13″ baking dish.
- In a deep skillet or Dutch oven, heat oil over medium heat. Add onion and celery; cook until browned and soft, about 10 minutes. Add garlic and cook for a another minute until fragrant. Stir in tomato sauce, Italian seasoning, and pepper. Lower heat and simmer 5 minutes; turn off heat.
- In another bowl, lightly beat the egg. Stir in ricotta, blue cheese, and parsley.
- Spread 1 cup of sauce in the baking dish. Layer with 3 noodles, 1 cup sauce, 1/3 ricotta mix, 1/3 chicken, and 1/3 each of the mozzarella and cheddar. Repeat twice more.
- Cover with foil and bake 20 minutes. Remove foil and bake another 25-30 minutes, or until cheese is bubbly. Let stand 10 minutes before garnishing with parsley and serving.