Description
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is a flavorful twist on traditional lasagna, combining the spicy kick of Buffalo sauce with creamy ricotta, mozzarella, and cheddar cheeses. Layered with tender shredded chicken and rich Alfredo sauce, then baked to golden bubbly perfection, it’s finished with a cool ranch drizzle and fresh green onions for a deliciously balanced meal perfect for game day or family dinners.
Ingredients
Scale
Lasagna Base
- 12 lasagna noodles, cooked according to package instructions
Buffalo Chicken Mixture
- 3 cups shredded cooked chicken
- 1 cup Buffalo wing sauce (adjust for spice level)
Cheese Mixture
- 1 (15 oz) container ricotta cheese
- 2 large eggs
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Additional Cheeses and Sauces
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cups Alfredo sauce
- 1/2 cup ranch dressing
- 1 tbsp milk (optional, to thin ranch dressing)
Garnishes
- Green onions, chopped
- Extra Buffalo sauce (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and make for easy cleanup.
- Prepare Buffalo Chicken: In a medium bowl, toss the shredded cooked chicken with Buffalo wing sauce until the chicken is evenly coated, ensuring every bite has that spicy flavor. Set aside.
- Mix Ricotta Cheese Blend: In another bowl, combine the ricotta cheese, eggs, grated Parmesan, and 1 cup of shredded mozzarella cheese. Mix thoroughly until smooth and well integrated for a creamy filling.
- Prepare for Layering: Have your cooked lasagna noodles and Alfredo sauce ready to assemble the layers in the baking dish.
- First Layer: Spoon a layer of Alfredo sauce evenly over the bottom of the greased baking dish. Place 3 lasagna noodles over the sauce, laying them flat and side by side.
- Add Fillings: Spread a third of the ricotta cheese mixture evenly over the noodles. Follow this with a third of the Buffalo chicken mixture evenly distributed on top. Then sprinkle mozzarella and cheddar cheese over the chicken, and drizzle some Alfredo sauce across this layer to keep it moist.
- Repeat Layers: Repeat the layering process two more times: noodles, ricotta mixture, Buffalo chicken, cheeses, and Alfredo sauce. Finish with a final layer of noodles topped with Alfredo sauce and the remaining mozzarella and cheddar cheese.
- Bake Covered: Cover the dish tightly with foil and bake in the preheated oven for 25 minutes to let the flavors meld and the cheeses melt thoroughly.
- Bake Uncovered: Remove the foil and continue to bake for another 15 minutes or until the lasagna is bubbly and the top is golden brown and slightly crisped.
- Cool and Garnish: Allow the lasagna to cool for 5-10 minutes to set up for easier slicing. Drizzle ranch dressing over the top; if desired, thin the ranch with 1 tablespoon of milk for a smoother drizzle. Garnish with chopped green onions and, for extra heat, additional Buffalo sauce.
- Serve: Slice the lasagna and serve hot. It pairs wonderfully with a crisp salad or garlic bread for a complete meal.
Notes
- You can adjust the amount of Buffalo sauce to control the spice level based on your preference.
- If you prefer a milder version, substitute Buffalo sauce with a milder wing sauce or BBQ sauce.
- Make sure to cook the lasagna noodles according to package instructions to avoid under or overcooking.
- Allowing the lasagna to rest before serving improves slice stability and flavor melding.
- Use fresh green onions for a pop of color and added freshness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
