Buffalo chicken lasagna roll-ups are a unique and delicious twist on classic lasagna. Instead of layering lasagna noodles with cheese and sauce, they are rolled up with a combination of shredded chicken, hot sauce, and blue cheese. The rolls are covered in a creamy sauce and topped with cheddar cheese. This is a recipe that will be you new family favorite.
For another tasty twist on lasagna, try these turkey lasagna roll ups!
These roll-ups are a delicious and flavorful dish that is a mix of spiciness from buffalo chicken with the comfort of lasagna. The combination of flavors and textures is perfect for any occasion, from a casual family dinner to a party or potluck.
Why you will🤍this recipe
- It's a great recipe to make ahead of time; pop it in the oven just before serving.
- Buffalo chicken lasagna roll-ups are an easy recipe to make with only 8 ingredients.
- Lasagna roll-ups allow for easy serving and portion control, making it a great option for entertaining.
- It's fairly healthy with just a small amount of cheese!
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Here is what you will need
This is an overview of the ingredients and steps to make this recipe; scroll down for a printable recipe card with exact measurements and detailed instructions.
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🛒Ingredients
- Shredded chicken
- Lasagna noodles
- Hot sauce (such as Frank's)
- Butter
- Flour
- Milk
- Blue cheese
- Regular cheddar cheese
🥄Equipment
- Baking dish
- Medium saucepan
- Medium mixing bowl
- Wire whisk
How to make buffalo chicken lasagna roll-ups
Prepare the ingredients: Cook the lasagna noodles al dente according to the instructions on the package, drain, rinse and pat them dry. Combine 1 tablespoon of melted butter with hot sauce in a small bowl and set it aside. Shred the cheese. Preheat the oven to 375 degrees f.
Step 1. Make the roux for the cream sauce
Melt 2 tablespoons butter in a saucepan over medium-low heat. Once it's melted, whisk in the flour and turn the heat to low.
Step 2. Add milk
Gradually whisk the milk into the roux and stir continuously until the sauce is thick and creamy. Add the shredded cheddar cheese and stir until it has melted. Turn the heat off and set it aside.
Step 3. Prepare the filling
Place the shredded chicken into a medium-sized mixing bowl; add the butter and buffalo sauce mixture and stir to combine.
Step 4. Prepare the rolls
Arrange the cooked lasagna noodles on a flat surface. Spread a layer of the sauce and chicken mixture over the top of the noodle leaving about an inch on each end, then sprinkle with blue cheese crumbles. Roll the noodles up.
Step 5. Add the sauce and bake
Cover the bottom of a casserole dish with ⅓ of the sauce and arrange the rolls on top with the seam sides down on top of the sauce. Pour the remaining sauce over the lasagna rolls, cover loosely, and bake for 20 minutes. Remove the cover and add the remaining cheddar cheese and bake for 10 minutes longer.
Ingredient Notes and Substitutions
Shredded chicken - This recipe is perfect for using up leftover chicken. You can also make your own shredded chicken. Here's my recipe for shredded chicken.
Cooked ground chicken will also work in this recipe.
Lasagna noodles - I like to use whole wheat lasagna noodles, but any kind will work as long as they are soft enough to roll up once they have been cooked.
If you only have oven-ready noodles, you can boil them for 3 to 5 minutes to soften them up so they will be pliable enough to roll up.
Cheese - I like to use a mix of cheddar cheese or mozzarella cheese and blue cheese, and sometimes I add a little bit of parmesan cheese to the mix. Any combination of these cheeses will work in this recipe.
Butter - This can easily be substituted with an equal amount of olive oil in both the cream sauce and buffalo sauce.
Milk - I like to use whole milk or oat milk when I make cream sauces, but you can use 2%, 1%, skim milk, light cream or heavy cream too.
How to store leftovers
This is a recipe that tastes better as leftovers. Store leftover buffalo chicken lasagna in an airtight container for up to 5 days. Reheat leftovers in the oven at 350 degrees f.
Recipe variations
Buffalo chicken lasagna - Instead of roll-ups, make this recipe as you would regular lasagna. Spread the filling on top of the cooked lasagna noodles, layer them, cover them with sauce and shredded cheese, and bake.
Buffalo chicken pasta casserole - Keep it simple and mix together, cooked pasta, shredded chicken covered in sauce, and cream sauce in one dish. Top with shredded cheese and bake.
Add veggies - Saute a mixture of diced carrots, celery, and green onions and add them to the shredded chicken filling.
Serving suggestions
Serve this delicious lasagna dinner garnished with green onions, and a kale caesar salad or a zesty arugula salad on the side for a healthy and complete meal.
💡Tips
- For a time saver, use a rotisserie chicken from the supermarket to make this recipe.
- Make the cream sauce ahead of time and store it in the refrigerator for 3 to 4 days.
- If the cream sauce is too thick, add more milk. If it's too thin, gradually add flour.
Lasagna roll-ups are made with lasagna noodles that are covered with filling and rolled up instead of layers of noodles and filling.
Buffalo chicken lasagna roll-ups can be made up to three days ahead of time and stored in an airtight container in the refrigerator. Cook room temperature roll-ups according to the recipe instructions.
You might these buffalo chicken recipes
- Buffalo chicken pizza
- Buffalo chicken egg rolls
- Buffalo chicken dip
- Air fryer buffalo chicken tenders
Do you like this recipe?
Please comment and give it a ⭐⭐⭐⭐⭐ rating below!
📖 Recipe
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Ingredients
- 6 ounces shredded chicken
- 4 lasagna noodles
- 4 tablespoons hot sauce such as Frank's
- 3 tablespoons unsalted butter divided
- 2 tablespoons flour
- 1 cup whole milk
- ¼ cup blue cheese crumbles
- ¾ cup cheddar cheese shredded
Instructions
- Prepare the ingredients: Cook the 4 lasagna noodles according to the package instructions. Drain, rinse and pat them dry. Combine 1 tablespoon of melted butter with 4 tablespoons hot sauce and set it aside. Shred the cheese and preheat the oven to 375 °F
- Melt 2 tablespoons of butter in a small saucepan over medium heat. Once the butter 4 lasagna noodlesmelted, whisk in 2 tablespoons flour and turn the heat to low.
- Gradually whisk in 1 cup whole milk and stir frequently until the sauce is thick and creamy. Stir in ½ cup cheddar cheese unti it has melted. Turn off the heat and set the white sauce aside.
- Place 6 ounces shredded chicken into a mixing bowl and add the hot sauce and butter mixture stir to combine.
- Lay out the cooked lasagna noodles on a flat surface and spread a layer of chicken over the top of the each noodle leaving about an inch on each end. Sprinkle a layer of blue cheese crumbles on top then roll the noodles up.
- Cover the bottom of the casserole dish with ⅓ of the white sauce and arrange the rolls on top. Pour the remaining sauce over the lasagna rolls, cover the loosely and bake for 20 minutes. Remove the cover and add the remaining cheddar cheese and bake for 10 minutes longer.
Notes
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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