Today on The Stay At Home Chef
I'm showing you how to make Buffalo Chicken Lasagna.
If you're like me, and you love all things buffalo,
then you are going to love this buffalo chicken lasagna.
It's so good.
To start, place 1 pound of lasagna pasta sheets into a little 9x13 pan.
I'm gonna spread them out, and probably remove the broken ones,
and then pour warm water over the top to cover.
You can always be traditional and boil your lasagna pasta sheets,
or even use those no boil pasta sheets, but I like this no fuss method.
Next we're gonna head on over to the stove.
Get 2 tablespoons of extra virgin olive oil heating over medium-high heat in a skillet.
Then add in 2 pounds of ground chicken, along with 1 white diced onion,
and 3 pieces or 3 stalks of diced celery.
Season that with a little bit of salt and pepper,
and get it cooking.
You want to let this cook until the chicken is cooked through
and the vegetables are tender, which will take about 7 to 10 minutes.
Then we'll add in a 15 ounce can of diced tomatoes,
and I like to use fire roasted for this, and our buffalo hot wing sauce.
I like to use Frank's, and I'm using 1/4 cup.
But if you like things really spicy, you can use up to 1/2 cup.
Stir this in and then set it aside and we'll work on our béchamel.
Melt 1/3 cup of salted butter in a saucepan over medium heat.
Once that's melted, add in 1/3 cup all-purpose flour,
and whisk it in with the butter to form a paste,
and you're gonna cook this for about 2 minutes.
Pour in 3 1/2 cup of 2% or whole milk, and season it with 1/4 teaspoon of salt,
1/4 teaspoon of pepper, and whisk it while you bring it to a simmer.
Just as it starts to come to a simmer, you'll notice that the sauce thickens up.
You want it to be just thick enough to coat the back of a spoon.
We have our buffalo chicken mixture, we have our béchamel,
we have our pasta sheets, and we are ready to assemble this lasagna.
Get your oven preheating to 375 degrees Fahrenheit and lightly grease a deep dish 9x13 lasagna pan.
I've got an assembly line going,
and I'm gonna start by placing about 1/2 cup of the béchamel sauce into the bottom of my pan,
and spread it around.
This will help prevent your noodles from sticking to the bottom.
Then layer in your lasagna pasta sheets on the bottom,
and I like to put 4 out and slightly overlap them.
Then break one in half to cover the little holes on each side.
Then I'll add a little more béchamel on top of those pasta.
Then we'll add on 1/3 of our buffalo chicken mixture,
top that with some of your mozzarella cheese.
That's one complete layer and we need three.
So I'm going to add on more pasta, and add more of the béchamel sauce,
another 1/3 of our buffalo chicken mixture, and more mozzarella,
and I'll do one more layer just like that.
Now once you complete your third layer, you'll place one final layer of pasta on top,
spread on the remainder of the béchamel, the remainder of the mozzarella cheese,
and then it wouldn't be buffalo chicken without some blue cheese.
So I'm going to add on 1/2 cup of crumbled blue cheese right on top,
and of course if you don't like blue cheese, you can always replace it with some grated parmesan.
Next we're gonna cover this loosely with aluminum foil
and bake it in the 375 degree oven for about 50 minutes.
Remove the foil half way through cooking so that the cheese can get all melty and bubbly
and browned on top.
If you want to make this extra pretty,
you can drizzle on some more of the buffalo hot wing sauce,
add on maybe a little chopped fresh herbs like parsley or basil,
and then you are ready to eat.
Thanks for watching.
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