Last week I reached 3,000 followers on Instagram (yay!) To thank all of my awesome fans and followers I gave them the opportunity to choose from three of the most popular recipes from my cookbook, Buffalo Style, one of which would be released on the blog this week!
And this, my friends, was the winner! Creamy, cheesy, spicy comfort food at it’s finest, Buffalo Chicken Alfredo Lasagna!
I served this dish at one of my San Diego Supper Club Dinners before the release of the cookbook and it was a huge hit!
Since the release of the cookbook last fall I’ve had several friends, family members and fans reach out, telling me that they made this recipe and how much they loved it!
Not only is this a fan favorite, but it’s also a personal favorite. Lasagna was one of my favorite dishes growing up and something my Dad would always make for us on “special occasions”!
The nostalgia of the dish combined with my buffalo alfredo twist, made this a cookbook favorite for me!
- 6 lasagna noodles
- 1 cup heavy cream
- ½ cup butter
- 2 cloves garlic (crushed)
- 1 tsp red pepper flakes
- 1 tsp black pepper
- 1 tsp kosher salt
- ½ tsp onion powder
- 1 tsp paprika
- 1 tsp cayenne pepper
- ¼ cup buffalo sauce
- 2 cups grated parmesan cheese (divided)
- 2 cups chicken (boneless, skinless, cooked & shredded)
- 1 lb ricotta cheese
- 2 cups shredded mozzarella cheese
Preheat oven to 350°.
Boil the lasagna noodles, drain and set aside.
Add the cream to a saucepan over medium heat. Cook for 2-3 minutes, then add the butter. Once the butter has melted, whisk in the garlic, red pepper flakes, black pepper, salt, onion powder, paprika, cayenne pepper and buffalo sauce.
Add 1 ½ cups parmesan cheese. Turn heat to low and simmer for 5 minutes. Add the shredded chicken and simmer for 10 minutes, stirring occasionally.
Remove from the heat.
Place half of the buffalo chicken alfredo sauce in the bottom of a 9 x 13 baking dish.
Top with three lasagna noodles, then spread ½ of the ricotta cheese on the noodles.
Top with three lasagna noodles and the remaining ricotta cheese, then sprinkle the mozzarella cheese and remaining ½ cup of parmesan cheese on top.
Bake for 30-35 minutes.
The buffalo chicken alfredo sauce alone is amazing, combine it with layers of cheese and pasta, and you have one winning dinner recipe!
If you would like all of the delicious “Buffalo Style” recipes from my cookbook, including other fan favorites like Buffalo Cheddar Biscuits, Buffalo Sweet Potato Quinoa Sliders and Buffalo Chicken Taquitos, you can order the book now for 33% off the original price.
♣ Vegetarian Option: Omit the chicken, and substitute 2 cups vegetables (such as zucchini & eggplant) to make this recipe vegetarian.
♦ Gluten Free Option: Substitute gluten-free lasagna noodles to make this recipe gluten-free.