Buffalo ‘Chicken’ Lasagna

Yield: 6 servings

We took a page out of Contentedness Cooking‘s (online) book, and No Evil-ified it! This lasagna is not your run-of-the-mill pan of sauce and noodles. Get that hearty meatiness from Comrade Cluck, some Buffalo sauce bite, and a white sauce that you’ll want to guzzle straight from the pot. *chef’s kiss*


  • 6 oven-ready lasagna noodles
  • 28 oz of your favorite marinara sauce
  • 4 cloves garlic, minced
  • 1 package Comrade Cluck ‘No Chicken’
  • 1/3 cup Buffalo sauce
  • Oil or vegan butter for sautéing
  • salt & pepper, to taste

White Sauce:

  • 4 tablespoons olive oil
  • 1/3 cup flour
  • pinch of nutmeg
  • 4 tablespoons nutritional yeast
  • 3-4 cups vegan milk

Optional add-ons:

  • 1 cup onions, chopped
  • 3/4 cup bell pepper, chopped
  • Vegan Parmesan

The How-To

  1. Heat some oil or vegan butter in a pan. Add the minced garlic and Comrade Cluck, and fry for about 5 minutes, or until the ‘chicken’ turns golden brown. Add marinara, season with Buffalo sauce, and let simmer for around 5 more minutes.
  2. To make the white sauce: Heat oil in a sauce pan. Slowly add flour while whisking. Add almond or oat milk bit by bit. Stir well. Season with salt, pepper, nutritional yeast, and nutmeg.
  3. You’ll need a 10×10 inch casserole dish. Assemble the lasagna: Start with a layer of white sauce, followed by lasagna noodles, and finally the Buffalo ‘chicken’ sauce. If you want to incorporate the optional onions and bell peppers do it now by using half of the bell pepper and onions, both chopped, and sprinkle them on top of the Buffalo mix. Repeat the sequence one more time. Finally, the last layer should be white sauce, then sprinkle some optional vegan Parmesan on top.
  4. Bake for 10 minutes at 410°F with aluminum foil on top. After that time, remove the foil and bake for 15 minutes longer. Let it cool, then dig in!
See more awesome ways to cook up some badass Plant Meat here. View Recipes