Description
A bold and satisfying twist on traditional lasagna, this recipe layers tender shredded chicken tossed in buffalo sauce with rich, melty cheeses and classic lasagna noodles. Finished with a cool, creamy ranch drizzle, every bite delivers the perfect balance of spicy, cheesy, and tangy flavors.
Ingredients
For the Buffalo Chicken Filling:
• 2 cups cooked, shredded chicken
• 1/2 to 3/4 cup buffalo wing sauce (adjust to heat preference)
• Salt and pepper, to taste
For the Cheese Mixture:
• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg (lightly beaten)
• 1 teaspoon garlic powder
• Salt and pepper, to taste
For the Lasagna Layers:
• 9-12 lasagna noodles (regular or no-boil, as preferred)
• 2 cups shredded cheddar or a blend of cheddar and mozzarella cheese
For the Ranch Drizzle:
• 1/2 cup ranch dressing
• 2 tablespoons milk (optional, for thinning)
• Fresh chopped chives or parsley for garnish
Instructions
-
Preheat & Prepare:
Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them according to package directions until al dente. Drain and set aside. -
Prepare the Buffalo Chicken:
In a bowl, toss the shredded chicken with buffalo sauce. Season lightly with salt and pepper. Adjust the sauce quantity according to your desired spice level. -
Mix the Cheese Filling:
In another bowl, combine ricotta, shredded mozzarella, Parmesan, beaten egg, garlic powder, salt, and pepper. Stir until well mixed. -
Assemble the Lasagna:
- Spread a thin layer of buffalo chicken in the bottom of a greased 9×13-inch baking dish.
- Layer 3-4 noodles over the chicken.
- Dollop and gently spread half of the cheese mixture over the noodles.
- Sprinkle a layer of shredded cheddar (or cheese blend) evenly.
- Add a layer of buffalo chicken, then repeat with noodles, the remaining cheese mixture, and another layer of cheddar.
- Top with a final layer of noodles and spread the remaining buffalo chicken on top.
- Finish by sprinkling a generous layer of shredded cheddar cheese over the entire dish.
-
Bake:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbly and golden on top. -
Prepare the Ranch Drizzle:
In a small bowl, whisk together the ranch dressing and milk (if using) until smooth. Adjust thickness to your liking.
-
Serve:
Remove the lasagna from the oven and let it rest for 10 minutes. Drizzle the prepared ranch dressing over individual servings and garnish with fresh chives or parsley.
Notes
- For extra flavor, add a layer of sautéed onions or bell peppers between the layers.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe works great with no-boil noodles for a quicker assembly.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of dish)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg