This recipe for buffalo chicken lasagna was published in 2010 and it still continues to be one of my favorite lasagna recipes. It's layers of buffalo chicken sauce, cheese, and noodles and then the top gets covered in pepper jack cheese.
If you love Buffalo chicken be sure to try Buffalo Chicken Quesadillas, Air Fryer Buffalo Chicken Taquitos, Buffalo Chicken Baked Ziti, or Buffalo Chicken Party Ring Dip. Buffalo Chicken recipes are a reader favorite on this site!
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Why This Buffalo Chicken Lasagna Works:
- Instead of a traditional heavy Béchamel or layers of full-fat ricotta, this recipe uses a blend of low-fat cottage cheese (blended until smooth) or Greek yogurt mixed with buffalo sauce. This creates that signature creamy texture while significantly boosting the protein and lowering the points.
- Layered Heat Distribution: By tossing the shredded chicken in the buffalo sauce before layering, we ensure the spice is evenly distributed throughout the lasagna, preventing dry spots.
- No-Boil Efficiency: Using oven-ready lasagna noodles or "no-boil" sheets allows them to absorb the extra moisture from the buffalo-ranch sauce mixture, resulting in a perfectly set slice that doesn't slide apart.
- The Cooling Element: We balance the acidity of the vinegar-based buffalo sauce with a touch of dry ranch seasoning, providing that classic "wings and ranch" flavor profile without the calories of bottled dressing.
Ingredients Needed
- Wheat Lasagna Noodles, uncooked
- Skinless chicken breast, cooked and cubed - They’re lean and quick-cooking and always come out juicy and tender. Use an instant-read thermometer to make sure that the chicken is not over cooked. When reading labels for chicken breasts try to find ones that say Organic or Free Range.
- Crushed tomatoes or Marinara Sauce - you can also take a can of whole peeled tomatoes and blend them up in a blender or use a jar of your favorite Marinara sauce
- Franks Buffalo Wing Sauce - The main star of the recipe!
- Low fat ricotta cheese - low fat cottage cheese can also be used for a substitute, also helps reduce the amount of calories in the recipe
- Egg substitutes such as Egg Beaters or 1 egg
- Pepper jack cheese, or blue cheese - Reduced-Fat Cheese has a lower calorie count and less saturated fat than regular cheese, but it may also have a different taste and texture. It also helps with keeping the calorie count pretty low for this recipe.
- See the recipe card below for a full list of ingredients and measurements.
How to Make Buffalo Chicken Lasagna
Step 1 Preheat oven to 350 degrees and lightly spray a 9x13 baking dish with nonstick cooking spray. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside.
Step 2: In a different mixing bowl, combine water, crushed tomatoes, wing sauce and chicken.
Step 3: Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce.
Step 4: Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sauce. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture. Cover with aluminum foil and bake for 60 minutes.
Step 5: Remove dish from the oven, sprinkle blue cheese crumbles or pepper jack cheese evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes 8 servings!
What to Serve with Buffalo Chicken Lasagna
To balance the bold heat and creamy texture of this lasagna, you’ll want sides that offer a fresh, cooling contrast or a salty, satisfying crunch. Here are three perfect pairings:
1. Air Fryer Frozen Broccoli - It’s a great way to add high-fiber volume to your meal for zero extra points.
2. Weight Watchers Cucumber Salad - It mimics the refreshing effect of eating celery sticks with traditional wings.
3. Air Fryer Zucchini Fries - Whether baked or air-fried with a light coating of seasoned breadcrumbs (or even just parmesan), their mild flavor and crunchy exterior provide a great textural contrast to the soft layers of the lasagna.
Recipe FAQs
If you like buffalo wing sauce like I do, make this recipe for buffalo chicken lasagna. It's easy and the noodles bake in the oven!
The last layer of lasagna should always be the cheese and whatever leftover ricotta or cottage cheese mixture there is.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure to store any leftovers in an airtight container before putting it in the freezer or fridge.
This can be prepped the day ahead.
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Weight Watchers Recipes | Buffalo Chicken Lasagna
- Prep Time: 20min
- Cook Time: 60min
- Total Time: 80min
- Yield: 8 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
An easy dinner that is ready in 60 min - Buffalo Chicken Lasagna
Ingredients
- 8 Whole Wheat Lasagna Noodles, uncooked
- 1 lb. skinless chicken breast, cooked and cubed
- 3 cups crushed tomatoes
- 1 cup Franks Buffalo Wing Sauce
- 1 ½ cups water
- 15 oz low fat ricotta cheese
- ½ cup egg substitutes such as Egg Beaters or 1 egg
- 8 oz of pepper jack cheese, or blue cheese
Instructions
- Preheat oven to 350 degrees and lightly spray a 9x13 baking dish with nonstick cooking spray. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside.
- In a different mixing bowl, combine water, crushed tomatoes, wing sauce and chicken. Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce.
- Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sauce. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture. Cover with aluminum foil and bake for 60 minutes.
- Remove dish from the oven, sprinkle blue cheese crumbles or pepper jack cheese evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes 8 servings!
Notes
My WW Personal Points: 9 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: ⅛th of the recipe
- Calories: 371
- Sugar: 7g
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 31g
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Jenna says
Never heard of those noodles!
Kristina says
I wonder about trying the lasagna with the Palmini lasagna noodles. Any advice? It would bring the points down since they are Zero on there own 🙂
Jenna says
Cottage cheese works
Sheron says
I don't like ricotta cheese. So what can I use instead?
Jenna says
Sorry, I updated the recipe ingredients a couple of days ago but forgot the instructions. This recipe is very versatile and you can use either or. It is fixed now.
Kimberly says
So confused
The instructions say “spaghetti sauce,” yet the ingredients list crushed tomatoes. Then the ingredients list pepper jack, but the instructions mention blue cheese crumble.
I’m lost
Chelsra says
So you put uncooked noodles in the layers?
Dani says
Any recommendations for someone who doesn't like Spaghetti Sauce. I like plain hunts tomato sauce, but I'm afraid that will overwhelm the buffalo.
Jenna says
Good idea cooking the chicken with the lasagna!
Teresa M says
I made this Buffalo Chicken Lasagna for the first time this week and it was a hit with the family!! I reduced the water to 1 cup only as I don't like my lasagna too watery. And to save time, I didn't pre-cook the chicken. No need, as it cooks beautifully with the lasagna! And I changed up the blue cheese to a light mozzerella. It came out perfect and was soooo deelish. I'll be making it again and again for sure. Thank you!