Buffalo Chicken Lasagna

When you take one of the greatest traditional Italian dishes and marry it with one of today’s hottest flavors, you have something worth talking about. New Italian American cuisines like this one are named by Flavor & the Menu as a Top 10 Trend influencing the latest menu flavors for 2016. Your customers will rave over this eclectic mash-up featuring shredded grilled chicken, buttery-hot-and-spicy Buffalo sauce, seasoned Grande Ricotta Cheese, slices of Grande Mozzarella Cheese and Alfredo sauce rolled up spiral-style in al dente lasagna noodles.

Buffalo Chicken Lasagna

1 each Lasagna noodles, cooked al dente, drained, chilled

5 oz. (1 cup) Buffalo Chicken (see recipe)

2 tsp. Parsley, fresh, chopped

2 oz. (1/4 cup) Alfredo sauce, prepared

1/2 oz. (1 tbsp.) Buffalo wing sauce, prepared

Buffalo Chicken

2 lbs. (8 cups) White meat chicken, cooked, shredded

10 oz. (11/2 cups) Buffalo wing sauce, prepared


Buffalo Chicken Lasagna
Yield: One Serving
  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)
  1. Combine shredded chicken and Buffalo wing sauce in bowl and toss to evenly coat chicken with sauce. Cover and chill to hold.