Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) garlic powder
  • ½ tsp (2.5g) onion powder
  • Salt and pepper to taste
  • 1/2 cup (113g) unsalted butter
  • 1 cup (237 ml) hot sauce (Frank's RedHot is classic, mate)
  • 1 tbsp (15 ml) white vinegar
  • ½ tsp (2.5g) Worcestershire sauce
  • Pinch of cayenne pepper (optional, for extra heat)
  • 15 oz (425g) ricotta cheese
  • 8 oz (227g) cream cheese, softened
  • 1 cup (113g) shredded mozzarella cheese
  • ½ cup (50g) crumbled blue cheese
  • ¼ cup (25g) grated Parmesan cheese
  • 2 tbsp chopped fresh chives or green onions
  • 1 large egg, lightly beaten
  • Salt and pepper to taste
  • 9 lasagna noodles, oven-ready (no-boil)
  • 1 cup (237 ml) shredded mozzarella cheese, for topping
  • ¼ cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Season chicken with garlic powder, onion powder, salt and pepper. Sauté in olive oil until cooked through (internal temperature 165°F/74°C). Shred chicken with two forks.
  2. Melt butter in a saucepan. Whisk in hot sauce, vinegar, Worcestershire sauce, and cayenne pepper (if using). Simmer for 2-3 minutes, stirring constantly.
  3. Add shredded chicken to the buffalo sauce. Stir to coat evenly and simmer for 5 minutes. Remove from heat.
  4. In a large bowl, combine ricotta cheese, cream cheese, mozzarella cheese, blue cheese, Parmesan cheese, chives/green onions, and egg. Season with salt and pepper. Mix well.
  5. Spread a thin layer of the chicken mixture on the bottom of the baking dish. Layer 3 lasagna noodles over the chicken. Spread half of the cheese mixture over the noodles. Repeat layers: chicken mixture, noodles, remaining cheese mixture, noodles. Top with remaining chicken mixture.
  6. Cover the baking dish with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and sprinkle with the remaining mozzarella cheese. Bake uncovered for another 15-20 minutes, or until golden brown and bubbly.
  7. Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with parsley (optional).