Description
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is a spicy and creamy twist on classic lasagna. Layers of tender lasagna noodles, shredded Buffalo chicken, rich ricotta and mozzarella blends, and creamy Alfredo sauce come together for a hearty and flavorful meal. Finished with a cool ranch drizzle and green onion garnish, this dish balances heat and creaminess perfectly and is perfect for family dinners or game day gatherings.
Ingredients
Scale
Lasagna and Chicken
- 12 lasagna noodles, cooked according to package instructions
- 3 cups shredded cooked chicken
- 1 cup Buffalo wing sauce (adjust for spice level)
Cheese Mixtures
- 1 (15 oz) container ricotta cheese
- 2 large eggs
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Sauces and Garnishes
- 2 cups Alfredo sauce
- ½ cup ranch dressing
- 1 tbsp milk (optional, to thin ranch dressing)
- Green onions, chopped
- Extra Buffalo sauce (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Chicken Mixture: In a medium bowl, toss the shredded cooked chicken with Buffalo wing sauce until the chicken is evenly coated, then set aside to let the flavors meld.
- Prepare the Ricotta Mixture: In a separate bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix well until smooth and fully incorporated.
- Assemble the Lasagna – First Layer: Lay 3 cooked lasagna noodles in the bottom of your baking dish. Spread a third of the ricotta mixture evenly over the noodles, then top with a third of the Buffalo chicken. Sprinkle mozzarella and cheddar cheese over the chicken, then drizzle some Alfredo sauce on top.
- Assemble the Lasagna – Subsequent Layers: Repeat the layering process two more times: noodles, ricotta mixture, Buffalo chicken, cheeses, and Alfredo sauce. Finish with a final layer of noodles, Alfredo sauce, and the remaining shredded mozzarella and cheddar cheeses.
- Bake the Lasagna: Cover the assembled lasagna tightly with foil and bake for 25 minutes. After that, remove the foil and continue baking for another 15 minutes until the top is golden brown and bubbly.
- Add Ranch Drizzle and Garnish: Once baked, let the lasagna cool for 5 to 10 minutes to set. Thin the ranch dressing with milk if desired and drizzle it over the top. Garnish with chopped green onions and extra Buffalo sauce for added heat if you like.
- Serve: Slice the lasagna into portions and serve hot. This dish pairs wonderfully with a crisp fresh salad or warm garlic bread for a complete meal.
Notes
- Adjust the amount of Buffalo wing sauce to control the spiciness according to your preference.
- If you want a thinner ranch drizzle, add milk gradually until you reach desired consistency.
- Allowing the lasagna to cool slightly after baking helps it set and makes slicing easier.
- Use freshly cooked chicken or leftover roasted chicken for best flavor and texture.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
