Description
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is a bold, flavorful twist on the classic Italian dish. Layers of tender lasagna noodles are filled with spicy Buffalo-coated shredded chicken, creamy ricotta mixture, and a blend of gooey mozzarella and cheddar cheeses. Classic Alfredo sauce adds a rich, smooth texture, while the finishing touch of a cool ranch drizzle and chopped green onions makes each bite irresistible. Perfect for game day or a comforting dinner with a kick.
Ingredients
Scale
Lasagna and Cheese Layers
- 12 lasagna noodles, cooked according to package instructions
- 3 cups shredded cooked chicken
- 1 cup Buffalo wing sauce (adjust for spice level)
- 1 (15 oz) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- 2 cups Alfredo sauce
For Drizzle and Garnish
- ½ cup ranch dressing
- 1 tbsp milk (optional, to thin ranch dressing)
- Green onions, chopped
- Extra Buffalo sauce (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Coat the Chicken: In a medium bowl, toss the shredded cooked chicken with Buffalo wing sauce until every piece is evenly coated. Set this mixture aside to let the flavors meld.
- Mix Ricotta Filling: In another bowl, combine the ricotta cheese, eggs, grated Parmesan, and 1 cup of shredded mozzarella cheese. Stir until the mixture is smooth and well-combined. This will form the creamy cheese layer of your lasagna.
- Start Layering: Begin by spreading a thin layer of Alfredo sauce at the bottom of the baking dish to prevent sticking. Then, lay 3 cooked lasagna noodles evenly over the sauce.
- Add Layers: Spread a third of the ricotta cheese mixture over the noodles, followed by a third of the Buffalo chicken. Sprinkle a portion of shredded mozzarella and cheddar cheeses over the chicken.
- Add Alfredo and Repeat: Drizzle Alfredo sauce over the cheese layer. Repeat the layering process two more times, starting with noodles and ending with mozzarella and cheddar cheese on the top layer.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 25 minutes. This helps everything heat through and the cheeses meld perfectly.
- Bake Uncovered: Remove the foil and bake for another 15 minutes, or until the top is golden brown and bubbling, indicating the lasagna is perfectly cooked.
- Rest and Garnish: Remove the lasagna from the oven and allow it to cool for 5-10 minutes. Thin the ranch dressing with milk if needed and drizzle it on top. Garnish with chopped green onions and, if desired, extra Buffalo sauce for an added kick.
- Serve: Slice the lasagna and serve hot. It pairs wonderfully with a crisp salad or garlic bread for a complete and satisfying meal.
Notes
- Adjust the amount of Buffalo wing sauce to control the spice level to your preference.
- If you want a thinner ranch drizzle, add milk gradually until desired consistency is reached.
- Use freshly grated Parmesan cheese for best flavor.
- Letting the lasagna rest after baking helps it set for cleaner slicing.
- For easier preparation, use pre-cooked shredded chicken or rotisserie chicken.
- This dish can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
