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Buffalo Chicken Lasagna? Yes, you heard that right! This low-carb and gluten-free lasagna has just the right amount of spice to balance all that chicken and cheesy goodness. Make it as spicy or as mild as you would like it and you’ll love every bite of this easy meal.
Buffalo Chicken and Lasagna? Get The Best of Both Worlds!
Oh my friends, have I got a low-carb treat for you today. If you guys like buffalo chicken nearly as much as my family and I do, then you’ll be drooling over this recipe because it is definitely one that you just have to try.
I love to prepare this dish as a freezer meal but double it when I make it. I love the whole concept of, baking one for now and freezing the other for later or even for sharing. Talk about a win-win!
But, if you aren’t into freezer meals, you can also make this recipe and divide it in half into smaller baking dishes if you don’t need a family-size casserole.
In this recipe, I use all of the flavors that we love from buffalo chicken wings and turn it all into a delicious low-carb lasagna that’s full of awesome flavor.
This is a great recipe for using up leftover chicken and turkey that may be hanging out in your fridge or freezer. But if you don’t have it on hand, you can use canned chicken or even ground chicken if you’d like.
Then of course you can’t have a good lasagna without the layers of the cheesy mixture and noodles, right? I mean, come on, lasagna has got to be all about the cheese! So, this one is no different.
Not only do I use the traditional lasagna cheese like ricotta and mozzarella but if you’re a blue cheese fan I’ve got an option for you to mix in some crumbled blue cheese to finish it off.
Our family, usually skips out on the blue cheese, but if you do go with it, just remember not to overdo it because it can easily overpower the entire lasagna.
If you don’t like blue cheese like my family, you can simply leave it out and still have the most delicious buffalo chicken lasagna!
Do Palmin Lasagna Noodles Need to Be Cooked Before Using Them?
My family and I are huge fans of the Palmini heart of palm noodles. In fact, I have a ton of recipes using them that you can check out here in this post on The Best Low Carb & THM Heart of Palm Pasta Recipes.
Be sure to check out that recipe post if you aren’t that familiar with those noodles. I explain more about what these noodles are and where they are sourced in that recipe roundup post.
When it comes to all my recipes on the blog that features the Palmin Brand noodles, this is a question that I get often from readers. My answer is always the same, that just depends.
Now, before you accuse me of being too vague, let me explain why that is my first answer. I say this because it is all about the texture of the pasta you like.
Since the heart of palm noodles are firm and have a soft crunch to them many people like them much better if they boil them first before they use them in recipes. I am one of those people for sure.
For this Buffalo Chicken Lasagna, I recommend boiling the Palmini Lasagna Noodles for 20 to 25 minutes before you layer them into this recipe. I like them closer to 10 minutes honestly.
Boiling them will soften the texture and helps to take some of the veggie taste from the noodles. I can always detect a slightly sour flavor from the noodles straight from the can or pouch, but once they are boiled I don’t have any issues with their flavor at all.
If you want to save time on the night you want to prepare this lasagna you can boil your noodles the night before and store them in the fridge so they will be cooked and ready to go the next night when you are ready to assemble this meal.
How to Make and Freeze Lasagna
So I totally know that lasagna isn’t usually a go-to meal on busy nights since it isn’t something that takes a little more time than a one-pot dinner.
However, I’ve learned that it is just as easy to make two pans of lasagna at once as it is to just make one. That means you can easily use one for dinner and put the second one in the freezer for another night.
To freeze this Low Carb Buffalo Chicken Lasagna for the freezer, all you need to do is to gather all your tools and ingredients and follow the recipe below to assemble the lasagna.
Next, carefully wrap them with plastic wrap and place them onto a baking tray. Slide that baking tray into the freezer and let them freeze solid.
If you don’t want to use a baking tray, just make sure the lasagna pans are sitting flat in the freeze with nothing on top of them.
Once they are frozen, you can remove them from the freeze and double wrap them in more plastic wrap or even foil to keep to avoid freezer burn.
Don’t forget to label the frozen lasagna with the recipe title and cooking instructions so you’ll have them when you are ready to pull this beauty out and bake it.
They will keep in your freezer for up to a month or two. This recipe makes a wonderful freezer meal to keep on hand or one to prepare for someone that may have just had a baby or that is recovering from surgery.
When you are ready to bake the freezer lasagna I recommend taking it out and placing it in the fridge the night before so it will thaw by dinner time the next night.
Then back the lasagna covered for 35 minutes before removing the foil and baking for another 15 to 20 minutes. You want to make sure it is hot all the way through and that the cheese is nice and melty.
What Are The Best Tips And Tricks For Making Lasagna?
I hope you will give this Buffalo Chicken Lasagna a try soon because I know that you’ll love it as much as we do. Lasagna is one of those comfort food meals that just about anyone enjoys when it is brought to the table.
So with that being said, I want to leave you with a few tips and tricks that will help you make the best lasagna every time.
Start With the Right Ingredients: Use only the freshest ingredients when they are at their prime for the best flavors and textures
- Prep The Noodles: Be sure you take that extra step of boiling the Palmini Lasagna Noodles before you start the recipe so that they have the perfect texture after baking.
- Always use quality whole-milk mozzarella and ricotta when you can. If you absolutely must skim milk cheese products but they will not be as rich and flavorful, and taste as you go for seasoning — and let’s be honest here, nobody wants to slave over a lasagna only for it to turn out bland and boring.
- Choose a hot sauce that you and your family love and know your heat level tolerance before you mix up this Buffalo Chicken Lasagna. You can always start with a little hot sauce and taste it and add more after tasting the mix. This way you can get just the right level of heat without regretting it later.
- And why not go ahead and make two at the same time following the freezer instructions above to put one in the freezer for later? You’ll thank me later for that!
- Use the right-sized pan for your lasagna, one that is at least 3 inches deep and about 8×11, so you won’t have you don’t end up overfilling your pan and have a nasty mess in the oven when it bubbles over the side of the pan!
- Cook and Rest: I know when this comes out of the oven you’ll be tempted to dive right in and serve. But after you have removed it from the oven, be patient and let it sit for 5 to 10 minutes before cutting into it. When you give the lasagna time to rest and cool a bit it will keep the layers from sliding apart so easily when you slice and serve it.
The last tip…serve this up with a nice fresh leafy salad, then eat and enjoy!
Low carb and gluten-free twist on a family favorite lasagna. This Buffalo Chicken Lasagna is full of tender and mildly spicy chicken, a creamy ricotta mixture, and lots of mozzarella cheese.
For the Buffalo Chicken
- 12 ounces of cooked and shredded chicken
- 5-6 tablespoons of hot sauce
For the Ricotta Filling
- 2 whole eggs
- 1 1/2 cups of whole milk ricotta cheese
- 1/3 cup parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 5-6 tablespoons of hot sauce, per your spice level
- 1/4 cup crumbled blue cheese (optional)
Additional Ingredients for the Lasagna
- 2 cans of the Palmini Lasagna Noodles
- 2 cups of shredded mozzarella cheese
- Add the shredded cooked chicken to a bowl and pour over the hot sauce and mix it well until all of the chicken is coated. . You can use any brand you prefer and taste as you to so you can add more or less hot sauce depending on how hot or mild you want your lasagna. This recipe was pretty mild for us.
- Set the chicken aside and mix up the ricotta cheese filling ingredients in a large bowl and set it in the refrigerator so you can prepare the Palmini noodles.
- Open the Palmini Lasagna Noodles and drain them Rinse them well and add them to a medium-sized pot.
- Cover the noodles with water and add a dash of salt if desired. Boil the lasagna noodles over medium heat until they are tender. I typically boil mine for 20 to 25 minutes then drain.
- To begin layering your Buffalo Chicken Lasana you'll need a nice size casserole dish, I prefer to use an 8x11 size for this recipe.
- First, start by adding a thin layer of ricotta cheese layer then top with a layer of noodles. Make sure to cover the entire bottom of the casserole dish and cheese mixture with the noodles.
- Next, add half of the chicken mixture and spread it evenly over the noodles. Top that layer with 1/3 of the shredded mozzarella cheese.
- Repeat the layers now starting with some more of the ricotta cheese mixture, then noodles, then chicken, cheese, and finally the top layer of noodles and cheese mixture.
- Top the final layer with the rest of the mozzarella cheese and bake in a preheated 375-degree oven for 45 minutes.
- Once the lasagna is cooked remove it from the oven and let it set for 5 minutes or so before cutting into it. This will give it time to set up and become easier to serve.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!