Cheesy Buffalo Chicken Lasagna with Ranch Drizzle
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle combines the spicy flavor of Buffalo chicken with creamy cheese layers, all topped with a zesty ranch drizzle. Perfect for a fun family dinner or a game day feast, it serves as a hearty and flavorful twist on traditional lasagna.
Equipment
- 1 large baking dish (9x13 inches)
- 1 large saucepan
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 aluminum foil
Ingredients
- 3 cups cooked shredded chicken You can substitute with shredded rotisserie chicken to save time.
- 1 cup Buffalo wing sauce
- 12 noodles lasagna noodles
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup ranch dressing Add a little water to thin if too thick for drizzling.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt
- to taste pepper
- as needed fresh parsley For garnish (optional).
Instructions
- Preheat your oven to 375°F (190°C).
- In a large saucepan, combine the shredded chicken and Buffalo wing sauce. Stir over medium heat until heated through, about 5 minutes. Remove from heat and set aside.
- In a mixing bowl, combine the ricotta cheese, garlic powder, onion powder, salt, and pepper. Mix until well blended.
- Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- In a large baking dish, spread a thin layer of the Buffalo chicken mixture on the bottom.
- Layer three lasagna noodles over the chicken mixture, followed by half of the ricotta cheese mixture, a third of the mozzarella, and a third of the cheddar. Repeat the layers: another layer of chicken, three noodles, remaining ricotta, and a third of the mozzarella and cheddar.
- Top with the remaining chicken mixture, the last three noodles, and the rest of the mozzarella and cheddar cheeses. Sprinkle Parmesan cheese on top.
- Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until cheese is bubbly and golden brown.
- While the lasagna is baking, whisk together the ranch dressing with a little water if too thick to drizzle easily.
- Once baked, allow the lasagna to cool for 10 minutes before slicing. Drizzle ranch dressing on top and garnish with fresh parsley if desired.
Notes
For extra spiciness, add diced jalapeños to the chicken mixture. You can substitute the chicken with shredded rotisserie chicken to save time. This lasagna can be prepared ahead of time and stored in the refrigerator before baking. Just increase the baking time if baking from cold.