Buffalo Chicken Lasagna

Yields 12 servings


  • 1 tbsp. olive oil
  • 1 ½ lbs. ground chicken
  • ½ cup onion, finely chopped
  • ¼ cup celery, finely chopped
  • ¼ cup carrot, grated
  • 2 ea. garlic cloves, minced
  • 14 oz. can diced tomatoes, drained
  • 12 oz. bottle Buffalo Wing Sauce
  • ½ cup water
  • 1 ½ tsp. Italian seasoning
  • TT salt & pepper
  • 9 ea. lasagna noodles
  • 15 oz. tub ricotta cheese
  • 1 ¾ cup blue cheese crumbles, divided
  • ½ cup flat leaf parsley, chopped
  • 1 ea. egg, lightly beaten
  • 3 cups Pineland Farms Monterey Jack Cheese, shredded
  • 2 cups Pineland Farms Cheddar Cheese, shredded

Note: Pineland Farms Monterey Jack can be substituted for shredded mozzarella, if desired.


  • In a large Dutch oven, heat olive oil over medium-high heat. Add the chicken, onions, celery, and carrots. Cook and stir until meat is no longer pink and vegetables are tender.
  • Add the garlic and continue to cook an additional 2 minutes. Stir in the diced tomatoes, wing sauce, water, Italian seasoning, salt, and pepper. Bring to a boil, then reduce heat. Cover and simmer for 30 minutes.
  • Meanwhile, cook noodles al dente. In a small mixing bowl, combine the ricotta cheese, ¾ cup blue cheese crumbles, egg, and parsley.
  • Spread 1 ½ cups of buffalo chicken mixture (sauce only) into a greased 9″ x 13″ baking dish. Build the lasagna with the following layers:
    • 3 noodles
    • 1 ½ cups buffalo chicken mixture
    • third of the buffalo chicken mixture
    • 1 cup Pineland Farms Monterey Jack Cheese
    • third of the Pineland Farms Cheddar Cheese
    • third of the blue cheese crumbles
  • Repeat layers twice more.
  • Bake covered at 350ºF for 20 minutes. Uncover and bake an addition 20-25 minutes or until cheese is melted and bubbly. Remove from heat and let sit for 10 minutes before serving.

Recipe by Emily McQuarrie