Buffalo Chicken Lasagna
Total TimePrep: 1-1/2 hours Bake: 40 min. + standing
I recently made this recipe but I adapted it to a one pot pasta dish due to my oven not working. I considered making it in the slow cooker but didnt want to wait that long for it to cook. I knew right away from looking at the recipe that using the entire bottle of Buffalo wing sauce would be too overwhelming so I only used about 1/2 cup or possibly a tiny bit more than that. I did start the recipe pretty much as written, sauteing the veggies and ground chicken in olive oil but I added poultry seasoning and basil for additional flavor. Then I used 2 cans of diced tomatoes and 3 cups of chicken broth and brought that to a boil and added one pound of penne pasta and let it cook in the sauce until just short of al dente. At that point I added in the ricotta, 8 oz of shredded sharp cheddar cheese and about a cup of crumbled bleu cheese. I also added approx 1/2 cup of sliced green olives which added wonderful flavor as well. I let it sit on the heat for another minute or two and then added the parsley and turned the heat off and let it sit for 15 minutes. It made a lovely creamy, slightly saucy pasta which I really enjoyed and it had a nice kick from the buffalo sauce but wasnt too spicy at all. Im not a big fan of really spicy food so it was perfect for me. More buffalo sauce could be added to taste if desired. I will be making this again for sure. Absolutely delicious and I do hope to try it as a lasagna at some point too. I would highly recommend this recipe to anyone, even someone who doesnt care for hot or spicy foods as you can adjust the amount of buffalo sauce to your liking.
Too salty, too spicy, too fatty. Waste of time and ingredients. Don't understand how this was a prize winning recipe. Awful!
What a waste of nearly 7 cups of cheese plus another 2 cups of ricotta. Too salty, too rich. Tossed 3/4 of it into the trash. Just awful.
This recipe is Great just like it is. My husband and I both love it. I will definitely make this again
This was very time consuming and the outcome wasn't worth it. All you could taste was buffalo sauce. We will be looking for another recipe that tastes like chicken with some wing sauce. On a positive note, we really liked the carrots and celery.
I'm going to give this recipe another try and hope that I can fix what was unsatisfactory for us by...1) Eliminating the 1/2 tsp of salt2) Keeping extra blue cheese on hand so I can add more to my serving3) Using (if I can find some) mild wing sauce so it isn't so spicy for my kiddosIf the above steps don't help, the recipe is going in the circular file.
I don't want to hurt the creator's feelings… But this was not contest winning in our household. It would've tasted good without the buffalo wing sauce... it just over powered it and that's all you could taste
I have made this dish several times and my family loves it!! I choose to throw shredded mozzarella on top instead. I could eat this once a week! It makes for great leftovers too.
I made this for a potluckand most seemed. to enjoy it. I am from-the Buffalo area, so have enjoyed wings for a long time. I liked the spiciness of the dish, but might tone it down a bit by using less hot sauce in the future, depending on who I'm serving it to.
I made this just like the recipe said, (well, almost, because I forgot to put in the last three lasagna noodles....we put them on top after it baked), and I don't know if it was the brand of wing sauce we used or what, but it was just too salty and tart. I even added a little sugar to combat the tartness, but it didn't seem to help. I couldn't taste the blue cheese, (the cheese came in 5 oz. packages, and I didn't want to spend another $3 for a package I'd only use part of), so there was a little less than called for, but it tasted pretty good anyway. Extremely rich. Don't think I'd make it again.