BEST BUFFALO CHICKEN LASAGNA | How to make lasagna

Start by making the ricotta cheese mixture: add a couple of big spoonfuls of pecorino romano cheese, some fresh parsley, a sprinkle of salt, and a sprinkle of pepper.

Add some warmed homemade marinara sauce to the ricotta mixture and stir until it turns a nice pink color.

Drop the fresh pasta sheets into hot water and cook for a couple of minutes until done.

Chop the homemade boneless wings into half-inch cubes and place them in a bowl.

Add buffalo sauce to the chopped chicken and toss to coat evenly.

Spray a tray with olive oil to prevent the chicken from sticking together while cooling.

Begin assembling the lasagna by adding a layer of marinara sauce to the bottom of the pan.

Place a lasagna sheet over the sauce, then add a scoop of the ricotta cheese mixture and spread it out.

Add a layer of provolone cheese, followed by another layer of marinara sauce and a sprinkle of grated romano cheese.

Repeat the layering process with more lasagna sheets, ricotta mixture, provolone, marinara sauce, and grated romano cheese.

Add a layer of buffalo chicken on top of the ricotta mixture, followed by a sprinkle of gorgonzola cheese.

Finish with a final layer of lasagna sheets, cover with marinara sauce, and spread mozzarella cheese on top.

Sprinkle fresh basil over the mozzarella cheese before baking.

Preheat the oven to 375 degrees Fahrenheit and bake for 30 to 35 minutes until the cheese is brown and bubbly.

Once out of the oven, drizzle buffalo sauce and homemade gorgonzola dressing on top before serving.

Equipment Needed

Spice Level: