Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

1 batch homemade lasagna noodles (1 egg + 1 cup flour)
5 Tbs. salted butter 
1/4 cup Louisiana hot sauce
1 lb. chicken tenders
1 tsp. garlic salt
8 oz. sour cream
5 oz. crumbled blue cheese
1 cup shredded kale
sea salt

 

Preheat oven to 425 degrees.

 

In a medium stockpot, over medium heat, melt 4 Tbs. butter and add hot sauce and garlic. 

 

Drizzle about 2 Tbs. of the sauce over the bottom of an 8×8″ glass or ceramic baking pan. 

 

Add chicken tenders to the mix and reduce to a simmer and cover. 

 

Flip the tenders after about 8 minutes and cook an additional 5 minutes, until cooked through.

 

Meanwhile, in a separate skillet, melt the remaining 1 Tbs. butter and add shredded kale, with a touch of sea salt. Sauté until tender. Remove from heat and stir in sour cream and blue cheese.

 

Layer a few sheets of fresh lasagna noodles over the thin layer of hot sauce in the baking pan. 

 

Top with a layer of cooked chicken and more sauce. Top that with a layer of the kale-sour cream-blue cheese mixture. 

 

Layer an additional few sheets of lasagna noodles. Continue the layering process again, ending with the kale-sour cream–blue cheese.

 

Bake for about 25 minutes, until bubbly. 

 

Cool before slicing and serving. 

 

Better yet, let sit, chilled, overnight, and serve the next day after reheating. Lasagna is always better the next day!