To freeze individual portions: Cool completely and wrap individual portions tightly in plastic wrap. Transfer to a freezer bag or other freezer container, and freeze for up to 3 months. Thaw before reheating.
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 1 quart whole milk
- 8 ounces blue cheese crumbles
- 1/2 teaspoon kosher salt
- Ground black pepper
- 4 cups cooked, shredded chicken
- 1 cup hot sauce
- 8-ounce package oven-ready lasagna noodles
- 8 ounces shredded mozzarella cheese
1 Preheat the oven to 400˚F.
2 Make the bleu cheese sauce: Make a roux by melting the butter in a saucepan over medium heat; add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes.
Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking.
Once all the milk is added, bring to a simmer. Whisk frequently, scraping along the bottom of the pan, so as not to burn.
Cook until the mixture has thickened slightly and seems creamy, 10 to 15 minutes. Remove from the heat and add the blue cheese, salt, and a few grinds of black pepper. Stir until the cheese has melted. Taste and add additional salt and pepper as needed.
3 In a separate bowl, toss the chicken with the hot sauce until evenly coated.
4 Assemble the lasagna: Spread a few spoonfuls of cheese sauce over the bottom of a 9x13-inch (3-quart) baking dish. Arrange a single layer of pasta sheets on top of the sauce. Layer with a third of the shredded chicken mixture, about 1 cup of the blue cheese sauce, and then about 1/2 cup of mozzarella cheese.
Repeat this process 2 more times. Finish with a final layer of noodles, the remaining blue cheese sauce, and the remaining mozzarella.
5 Bake the lasagna: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake until bubbling and lightly browned around the edges, about 10 minutes more.
Cool about 15 minutes before serving.