Buffalo Chicken Lasagna Aka Buffalo Dew Sagna Recipes

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BUFFALO CHICKEN LASAGNA



Buffalo Chicken Lasagna image

This recipe was inspired by my daughter's favorite food-Buffalo wings! It tastes as if it came from a restaurant. -Melissa Millwood, Lyman, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 12 servings.

Number Of Ingredients 19

1 tablespoon canola oil
1-1/2 pounds ground chicken
1 small onion, chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1 bottle (12 ounces) Buffalo wing sauce
1/2 cup water
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
1 carton (15 ounces) ricotta cheese
1-3/4 cups crumbled blue cheese, divided
1/2 cup minced Italian flat-leaf parsley
1 large egg, lightly beaten
3 cups shredded part-skim mozzarella cheese
2 cups shredded white cheddar cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic; cook 2 minutes longer. Stir in tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour., Meanwhile, cook noodles according to package directions; drain. In a small bowl, mix the ricotta cheese, 3/4 cup blue cheese, parsley and egg. Preheat oven to 350°., Spread 1-1/2 cups sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice., Bake, covered, 20 minutes. Uncover; bake until bubbly and cheese is melted, 20-25 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 466 calories, Fat 28g fat (15g saturated fat), Cholesterol 124mg cholesterol, Sodium 1680mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 33g protein.

BUFFALO CHICKEN LASAGNA



Buffalo Chicken Lasagna image

This dish puts all of the flavors of a delicious platter of Buffalo wings into an easy-to-make, cheesy, lasagna.

Provided by David Rigie

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h45m

Yield 8

Number Of Ingredients 16

1 ½ pounds bone-in chicken breasts with skin
2 cups chicken stock, or as needed
1 tablespoon paprika
1 teaspoon salt, or more to taste
½ teaspoon cayenne pepper
12 lasagna noodles
cooking spray
1 tablespoon olive oil, or more as needed
2 stalks celery, finely chopped
½ onion, finely chopped
⅔ cup buffalo wing sauce
½ cup crumbled blue cheese
1 (16 ounce) container ricotta cheese
1 cup blue cheese dressing
1 egg
1 (8 ounce) package shredded mozzarella cheese

Steps:

  • Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
  • Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
  • Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
  • Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 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.
  • Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 38 g, Cholesterol 123.7 mg, Fat 38 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 12.3 g, Sodium 1733.8 mg, Sugar 4.9 g

BUFFALO CHICKEN LASAGNA (AKA BUFFALO "DEW-SAGNA")



Buffalo Chicken Lasagna (aka Buffalo

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 12 servings

Number Of Ingredients 16

2 jars (16 ounces) tomato sauce
3 sticks butter, melted
3 tablespoons brown sugar
1 tablespoon hot sauce
1 tablespoon paprika
1 tablespoon cayenne pepper
1 tablespoon vinegar
Salt
2 containers (48 ounces) ricotta cheese
1 pound crumbled blue cheese
1 tablespoon barbeque rub seasoning
1 tablespoon green chile rub
1 pound shredded Colby and Jack cheese blend
4 eggs
2 boxes (9 ounces) no-boil lasagna noodles
1 rotisserie chicken from the grocery store, deboned and shredded

Steps:

  • Preheat the oven to 400 degrees F.
  • For the buffalo sauce: In a large mixing bowl, combine the tomato sauce, melted butter, brown sugar, hot sauce, paprika, cayenne and vinegar. Stir to combine and add salt to taste. Set aside while prepping the rest of the ingredients.
  • To make the cheese filling: In a large mixing bowl, combine the ricotta, blue cheese crumbles, barbeque rub seasoning, green chile seasoning and eggs. Stir until well blended.
  • For the lasagna: Build the layers of the lasagna in a large baking pan approximately 21- by 13-inch. Start with a thin layer of sauce on the bottom of the pan. Cover with a layer of no-boil lasagna. Spoon some of the ricotta cheese mixture onto the noodles and spread it out into an even layer. Layer on the shredded chicken. Repeat layers, starting with the sauce and finish with a covering of the three-cheese mix. You should get two layers. The last or top layer should be a layer of noodles, then sauce and the shredded cheese.
  • Bake for 45 minutes to 1 hour. Let rest for 10 minutes. Slice and serve immediately.

EASY BUFFALO CHICKEN LASAGNA



Easy Buffalo Chicken Lasagna image

I threw this together one day when I cooked too many lasagna noodles. It has since become a family favorite in my house. You can add more Franks if you want it spicy, this version has just the right amount of zip.

Provided by billsgirl76

Categories     Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 (10 ounce) cans chicken breasts
2/3 cup Frank's red hot sauce
8 ounces bar softened cream cheese
1 cup sour cream
1 1/2 cups shredded sharp cheddar cheese
2 tablespoons butter or 2 tablespoons margarine
1 (12 ounce) box lasagna noodles (or penne or rotini for the easier version)
1/2 ounce Hidden Valley Ranch dip (dry...only use half!)

Steps:

  • Boil noodles, preheat oven to 350.
  • In one bowl, mix together chicken and Franks, allowing chicken to shred a little.
  • In a separate bowl, mix butter, cream cheese, sour cream and dry ranch dressing.
  • Spray a large baking pan with cooking spray. Layer noodles, chicken, cream cheese mixture. Repeat until ingredients are gone. Top with shredded cheddar, cover with foil and bake on 350 for 30-40 minutes.
  • Quicker option that tastes the same? Skip the lasagna noodles, use penne or rotini. Dump the cooked noodles in the sprayed pan, layer chicken on it, then the cream cheese mixture, the ingredients will get slightly blended in this step, which is perfect. Top with shredded cheese, cover with foil and bake. Tastes exactly like the lasagna and saves about 15 minutes of prep time.

Nutrition Facts : Calories 728, Fat 43.4, SaturatedFat 22.8, Cholesterol 161.9, Sodium 1087.2, Carbohydrate 46, Fiber 1.9, Sugar 4.5, Protein 37.4

BUFFALO CHICKEN LASAGNA (AKA BUFFALO DEW SAGA)



Buffalo Chicken Lasagna (AKA Buffalo Dew Saga) image

Hey Everyone, It has been awhile since I have been on here and brought you a Great Recipe. Well I found this Great Spicy Lasagna from a Fire Fighter from Illinois and I tweaked it a little so I hope that you will enjoy it.... Please let me know what you all think .... Enjoy

Provided by Gloria Gasperson'Giddings

Categories     Pasta

Time 1h45m

Number Of Ingredients 18

BUFFALO SAUCE
2 jar(s) (16oz) tomato sauce
3 stick butter,melted
3 Tbsp brown sugar
1 Tbsp spicy paprika
2 Tbsp cayenne pepper
1 Tbsp vinegar
1 pinch salt- to taste
2 Tbsp buffalo hot sauce
CHEESE FILLING
2 containers (48oz) ricotta cheese
1 lb blue cheese
1 Tbsp barbaque rub
1 Tbsp green chili rub
1 lb shredded colby jack cheese
4 large eggs
2 box (9oz) no boil lasagna noodles
3 pkg shredded chicken

Steps:

  • 1. FOR THE BUFFALO SAUCE:In a large mixing bowl, combine the tomato sauce, melted butter,brown sugar,hot sauce,spicy paprika,cayenne,vinegar. Stir to combine and add salt to taste, Set aside wheil prepping the rest of the ingredient's.
  • 2. To Make Cheese Filling: In a large mixing bowl, combine the riccota,blue cheese crumbles, barbaque rub,green chili seasoning,eggs. Stir in until well blended.
  • 3. For Lasagna: Build the layer of the lasagna in a large baking pan approxantly a 21x13.Start with a thin layer of sauce on the bottom of the pan. Cover witha layer of no boil noodles. Spoon some of ricotta mixture onto noodles into an even layer. Layer on the chicken,repeat layers,starting with sauce and finish witha covering of the 3 cheese mix.
  • 4. You should get 2 layers.Last or top layer should be a layer of noodles, sauce,cheese. Bake 45 mins to 1 hour at 400 degrees. Let stand for 10 - 20 mins.before slicing.
  • 5. This Recipe can be made in half the size or doubled.

BUFFALO CHICKEN LASAGNA - WGN



BUFFALO CHICKEN LASAGNA - WGN image

Categories     Chicken

Number Of Ingredients 17

1 rotisserie chicken from the grocery store de-boned and shredded
2 stalks celery, chopped - optional
1 large container ricotta cheese
8 oz crumbled blue cheese
16 oz shredded 3-cheese mix
2 jars Italian baking sauce or regular pasta sauce that's your favorite, I have become a favorite of Pastorelli Continental Chef Marinara Sauce (bought at a restaurant supply) 1 large can
18 oz no-boil lasagna noodles (Barilla) Amazing!!!!!!
4 eggs
3 Tbs Emeril's Essence or 3 Tbsp of Albukirky Green Chile Rub and 3 Tbs Albukirky BBQ Rub
For the Buffalo Sauce:
1/2 Tbs tabasco
1/2 Tbs paprika
1/2 Tbs cayenne pepper
1 1/2 Tbs brown sugar
1 1/2 sticks butter, softened
1/2 Tbs vinegar
salt

Steps:

  • Directions: Preheat the oven to 400 degrees Make the buffalo sauce: If you have a favorite Buffalo sauce from the grocer or restaurant (add it to taste with the Marinara sauce) you can skip this step, otherwise, this is how I make it from scratch. In a large mixing bowl, combine the Tabasco, paprika, cayenne, brown sugar and vinegar with the melted butter. Stir to combine and salt to taste. Set aside while prepping the rest of the ingredients. Make the cheese filling: In a large mixing bowl, combine the ricotta and blue cheese crumbles. Stir in about 3 Tbs Emeril's Essence (or the Albukirky Spices) or just enough to change the color of the cheese. Add the egg. Build and layer the lasagna: Combine the buffalo sauce with the baking sauce. Build layers of the lasagna in a large baking pan. Start with a thin layer of sauce on the bottom of the pan. Cover with a layer of no-boil Noodles right out of the box. Fill the pan as best you can without too much overlap. Spoon some of the ricotta cheese mixture onto the noodles and spread it out into an even layer. Layer on the celery (optional), then the shredded chicken, another layer of sauce, and finish with a covering of the 3-chee

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