Love to eat lasagna but don’t want leftovers for days? This Buffalo Chicken Lasagna For Two is scaled down to feed two people and has all the flavors you love about buffalo chicken dip.
One of the challenges I face since I cook for myself is scaling down popular recipes so I don’t end up with leftovers for weeks. I don’t mind leftovers for lunch, but after a few days, I’m over it. I asked you on Facebook which recipes do you love to make but don’t because it makes too many servings? Several of you mentioned lasagna, and I totally agree. My spinach, mushroom, and carrot lasagna that I make when my mom requests it makes enough to feed a family of four twice. Sure, I could freeze it, but at my previous apartment, I had very little freezer space. I have a bigger freezer now, but space is still limited. That’s when I discovered that you can make lasagna in a loaf pan and have just enough to feed two people. Say what? I had this Buffalo Chicken Lasagna on my to-make list for quite some time as I love buffalo chicken recipes but been putting it off since I didn’t want a gazillion leftovers. Now I can make just enough for dinner and for lunch the next day.
I first heard about making a small scale lasagna back in October from Jessica of How Sweet Eats. She was doing a cooking demonstration to promote her cookbook when she scaled down her butternut squash lasagna to fit into a loaf pan. That is freaking genius! I never make lasagna because it’s always in a 13×9 pan, enough to feed a small army basically, and here all I had to do was switch to a smaller pan.
There are several components that every lasagna recipe must have – the noodles, the cheese, the filling, and the sauce. Since I was changing it up with buffalo chicken, I thought of all the components that go into buffalo chicken dip – chicken, hot sauce, ranch dressing, cream cheese, cheddar cheese. Then I added some green peppers (since I don’t eat celery) and carrots because you almost always serve buffalo chicken with carrot sticks. Instead of a traditional tomato sauce, I went with a Alfredo-type cream cheese sauce (it’s not quite Alfredo but close enough).
This lasagna technically makes four servings, but I find that most people eat two servings each. I’m not sure if buffalo chicken lasagna screams date night, but you can certainly have a date night in and serve this along with garlic toast and a small salad. Or you can just have a casual dinner together after a long day of work. Like most lasagnas, you can assemble this ahead of time (usually the day before) then throw in the oven when ready to bake. I don’t have experience freezing lasagnas, but after some research, it looks like you can assemble and freeze before cooking.
Depending on the size of your loaf pan and your noodles, you may end up only using one noodle per layer or two noodles per layer and overlapping them a bit. If the noodles are longer than the pan, you can cut off the extra then layer that little piece on top of the long noodle. Use your best judgement with your pan and noodle size.[br][br]*I did test this recipe with oven-ready lasagna noodles, but some of the brands were too small for my loaf pan. If you have a smaller loaf pan, they may work better for you. I highly recommend regular-sized traditional lasagna noodles (or regular sized oven-ready noodles and skip the boiling).[br][br]*
Nutrition Information: Serving Size: 1
Amount Per Serving: Calories: 2693 Total Fat: 192g Saturated Fat: 93g Cholesterol: 397mg Sodium: 4874mg Carbohydrates: 161g Sugar: 25g Protein: 87g
More Buffalo Chicken Recipes
Stovetop Buffalo Chicken Macaroni and Cheese