So here’s my attempt at a buffalo lasagna, but instead of layered I am making Buffalo Chicken Lasagna Rolls 🙂
We are buffalo fanatics in my family.
I can turn just about any classic dish and make it buffalo-y!
This dish starts with already cooked and shredded chicken. I do make this often to keep on hand and plan meals around it.
A little meal planning and time saving trick for ya.
Shredded Chicken for Meal Prep is very easy to make!
How to make Buffalo Chicken Lasagna Rolls
The first step is boiling 8 lasagna noodles according to the package directions, then rinsing them with cold water.
While the noodles are boiling you can start the filling with four cups of shredded chicken, some ranch dressing, cheese, and buffalo sauce.
In a bowl whisk together a cup of the ranch and a cup of the buffalo sauce.
Save a few spoonfuls of the sauce for the bottom layer of this dish.
Combine a cup of the sauce with the shredded chicken and a cup of shredded cheese for the filling.
Stir until evenly combined.
Coat the bottom of a 9×13 casserole dish with some olive oil and the sauce that you set aside earlier.
This will help prevent the rolls from sticking.
Lay each cooked lasagna noodle flat and add some of the filling.
Then roll it up just like this. I folded mine three times each.
Put each roll into the casserole dish.
And top with the remaining buffalo ranch sauce and another cup of shredded cheese.
Bake the lasagna rolls in a 400 degree oven for 20 to 25 minutes.
Yummy, cheesy, buffalo goodness right here!
Top with fresh parsley to make them even more gorgeous if you like!
This was a winner winner chicken dinner with everyone in my house, hope you guys enjoy it too 🙂
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Buffalo Chicken Lasagna Rolls
Buffalo Chicken Lasagna Rolls is a fun spin on lasagna rolls by adding buffalo chicken and cheese, easy to make and kid friendly
- 8 lasagna noodles
- 1 cup buffalo wing sauce
- 1 cup ranch dressing
- 4 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese
- 1/2 Tbsp olive oil
- Optional: parsley for garnish
- Optional: fresh parsley for garnish
Boil the lasagna noodles according to package directions. Rinse with cold water.
In a bowl, whisk together the buffalo wing sauce and ranch dressing. Set aside a few spoonfuls of this sauce for the bottom of the casserole dish.
Add the shredded chicken, 1 cup of the cheese, and 1 cup of the buffalo ranch mixture to another bowl. Toss until evenly mixed.
Brush the bottom of a 9×13 casserole dish with the olive oil and spread a few spoonfuls of the buffalo ranch sauce that you set aside earlier.
Lay the lasagna noodles flat and cover them with the buffalo chicken mixture. Roll them up and place in the casserole dish.
Pour the remaining buffalo ranch sauce over top of the lasagna rolls and sprinkle the remaining cheese. Bake in a 400 degree oven for 20 to 25 minutes.
Garnish with fresh parsley if desired.