Description

A deliciously spicy and cheesy Buffalo Chicken Lasagna layered with ricotta, mozzarella, cheddar, and Parmesan cheeses, all topped with a cooling ranch dressing drizzle. This hearty dish brings together classic Buffalo chicken flavors with an indulgent Italian twist, perfect as a comforting dinner for family and friends.

Ingredients

Scale

Lasagna Base

9 pieces lasagna noodles

Chicken Mixture

2 cups cooked chicken, shredded
1 cup buffalo sauce (adjust for desired heat)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt, to taste
Pepper, to taste

Cheese Mixture

2 cups ricotta cheese
1 cup shredded mozzarella cheese (half of the 2 cups)
1/2 cup shredded cheddar cheese (half of the 1 cup)
1/2 cup grated Parmesan cheese

Topping Cheeses

1 cup shredded mozzarella cheese (remaining half)
1/2 cup shredded cheddar cheese (remaining half)

Garnish and Drizzle

1/2 cup ranch dressing (mixed with water for drizzle consistency)
Optional fresh parsley for garnish

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready when your lasagna is assembled.
Cook Noodles: Boil the lasagna noodles according to package directions until al dente. Drain and set aside to prevent sticking.
Prepare Chicken Mixture: In a large bowl, combine the shredded cooked chicken with buffalo sauce, garlic powder, onion powder, salt, and pepper. Mix thoroughly so the chicken is evenly coated with flavor.
Mix Cheeses: In a separate bowl, blend ricotta cheese with half of the mozzarella, half of the cheddar, and the Parmesan cheese until smooth and well combined.
Layer Base Chicken: Spread a thin, even layer of the chicken mixture on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor to the bottom layer.
First Noodle Layer: Lay three cooked lasagna noodles over the chicken base. Spread half of the ricotta cheese mixture evenly over the noodles.
Second Chicken Layer: Add another layer of the chicken mixture over the ricotta cheese layer, then top with three more lasagna noodles.
Second Cheese Layer: Spread the remaining ricotta cheese mixture on this second set of noodles, then add the last portion of the chicken mixture on top.
Top Noodle and Cheeses: Add the final three lasagna noodles as the top layer. Spread any remaining chicken mixture over these noodles and evenly sprinkle the remaining mozzarella and cheddar cheese on top.
Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes, allowing the flavors to meld and cheese to melt.
Bake Uncovered: Remove the foil and bake for an additional 15 minutes, uncovering to let the cheese become bubbly and golden brown.
Prepare Ranch Drizzle: While baking, mix the ranch dressing with a little water to thin it out into a drizzle consistency for topping the lasagna.
Rest and Serve: Once baked, remove the lasagna from the oven and let it rest for 10 minutes to set. Drizzle the ranch dressing over the slices and garnish with fresh parsley if desired before serving.

Notes

Adjust the buffalo sauce quantity to control the heat level according to your preference.
Make sure the noodles are cooked until al dente to prevent them from becoming mushy during baking.
Resting the lasagna before slicing helps it hold its shape for cleaner cuts.
Use freshly shredded cheese for better melting and flavor compared to pre-shredded options.
Garnishing with fresh parsley adds a pop of color and a fresh herbal note.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8 of recipe)
Calories: 420 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg

Keywords: Buffalo chicken lasagna, cheesy lasagna, spicy chicken lasagna, buffalo sauce recipe, ranch drizzle