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Gotta tell you about my go-to Buffalo Chicken Lasagna Roll Ups! This dish mixes up everything I love—the comfort of lasagna with the kick of buffalo chicken. When that smooth cheese filling blends with the zingy buffalo sauce, it's honestly something special. My family jumps for joy whenever these show up on the dinner table.
What Makes These So Great
These roll ups give you the same size serving every time, which I really dig. They work wonders on hectic weeknights since you can fix them beforehand and stick them in the freezer. And wow, that blend of four different cheeses with buffalo sauce creates a taste you won't come across in any other meal.
Ingredients Needed
- Lasagna Noodles: Grab a 16-ounce box of regular lasagna sheets, cooked until firm to bite. You can use oven-ready ones too, just boil them briefly for about 3 minutes.
- Alfredo Sauce: Grab from the store to save time or whip up your own for that homemade feel.
- Buffalo Wing Sauce: Pick a zesty, hot option such as Frank's RedHot for that real buffalo taste.
- Ricotta Cheese: Soft and velvety, this forms the foundation of your filling.
- Cream Cheese: Brings extra creaminess and works great with buffalo flavors.
- Parmesan Cheese: Adds that bold, salty taste to your mixture.
- Shredded Chicken: Try store-bought rotisserie or home-cooked chicken breasts for simplicity.
- Petite-Diced Tomatoes: Make sure to drain them well. Want more heat? Try Rotel instead.
- Mozzarella Cheese: Creates that amazing stringy, melty topping everyone loves.
- Seasonings: Garlic powder, celery salt, and black pepper bring all the flavors together.
Simple Cooking Steps
- Get Noodles Ready
- Cook lasagna sheets in salty water till firm but tender, roughly 8 minutes. Drain them and lay them out on parchment paper.
- Create the Sauce
- Mix Alfredo sauce with buffalo wing sauce in a bowl. Pour half into a greased pan or baking dish.
- Prepare the Filling
- Combine ricotta, cream cheese, Parmesan, chicken, tomatoes, and all your seasonings in a big bowl until everything's well blended.
- Roll Them Up
- Put filling across each noodle, add some mozzarella, and roll them up tight. Stand them upright in your dish.
- Into the Oven
- Wrap with foil and cook at 375°F (190°C) for 25 minutes. Take off the foil, add more cheese, and broil till you see golden bubbles.
Great Side Options
We always have these roll ups with some fresh garlic bread to mop up the sauce. A light Caesar salad or some oven-roasted veggies cut through the richness really well. Sometimes we put small bowls of ranch or blue cheese dressing on the table for dipping, and that makes them even better.
Prep Now, Enjoy Later
You can totally get these roll ups ready up to two days ahead and keep them in the fridge, or freeze them for as long as three months. If you cook them straight from frozen, just add about 30 more minutes to your baking time. They warm up great the next day too.
Tasty Variations
I often toss in some spinach or mushrooms to get more veggies into our meal. If you like things hot, go for Rotel tomatoes or sprinkle in some red pepper flakes. Throwing in some blue cheese bits works amazingly too if you want that classic wing flavor.
Cooking Secrets
Always cook your noodles just right, not too soft, so they'll roll without breaking. I stick with whole milk ricotta because it makes everything so much creamier. Putting the rolls upright in the pan lets you get those crispy edges that everyone fights over!
Crowd Pleaser Dish
I always turn to these roll ups when I need to feed lots of people. You can easily make twice as much and do all the work beforehand. They always disappear fast at get-togethers and football watch parties, especially when folks taste that awesome buffalo chicken flavor.
Our Family Favorite
There's just something amazing about putting together the warm hug of lasagna with the zing of buffalo sauce. It's become one of our most requested family dinners because it's not hard to make but still feels fancy enough for guests. And let's be real, those layers of melty cheese make everybody smile!
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Frequently Asked Questions
- → Why put the rolls standing up?
- Standing them up helps the tops get crunchy when broiled. You can lay them flat too if you want.
- → Why pick whole milk ricotta?
- Whole milk ricotta gives you the tastiest, creamiest filling with the best texture.
- → Can I throw in some veggies?
- Sure, you can mix in cooked mushrooms, bell peppers, onions, celery, zucchini, carrots or spinach to swap out some chicken or tomatoes.
- → Why do I need to spray the foil?
- Spraying stops the foil from pulling off cheese and sauce when you uncover it.
- → Can I prepare this earlier?
- You can set up the rolls ahead and keep them in the fridge until you're ready. Just cook them longer if they're cold.