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buffalo chicken lasagna
Home / Recipes / Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

Course: ,
Products used: ,

Buffalo Chicken Lasagna

Yield: One serving

Ingredients

  • 1 each Lasagna noodles, cooked al dente, drained, chilled
  • 1 oz. Grande Ricotta Cheese (2 tbsp.)
  • 5 oz. Buffalo Chicken (see recipe) (1 cup)
  • 2 tsp. Parsley, fresh, chopped
  • 3 slices Grande Sliced Mozzarella
  • 2 oz. Alfredo sauce, prepared (1/4 cup)
  • 1⁄2 oz. Buffalo wing sauce, prepared (1 tbsp.)

Directions

  1. Arrange 1 lasagna noodle on flat work surface; spread 1 oz. Grande Ricotta Cheese evenly over the length of lasagna noodle. Top evenly with 5 oz. Buffalo Chicken, 1 tsp. parsley and 2 slices Grande Sliced Mozzarella; roll up tightly and arrange seam side down in an oiled baking dish. Top with 2 oz. Alfredo sauce and 1 slice Grande Sliced Mozzarella.
  2. Bake at 400°F for 5 minutes in an impingement oven, at 500°F for 6 minutes in a deck oven, or until cheese is bubbly and melted.
  3. Remove from oven. Drizzle 1/2 oz. Buffalo wing sauce over lasagna and top with 1 tsp. parsley.

Buffalo Chicken

Yield: 42 oz. (8 servings)

Ingredients

  • 2 lbs. White meat chicken, cooked, shredded (8 cups)
  • 10 oz. Buffalo wing sauce, prepared (11/2 cups)

Directions

  1. Combine shredded chicken and Buffalo wing sauce in bowl and toss to evenly coat chicken with sauce. Cover and chill to hold.

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