Description
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is a flavorful fusion of spicy Buffalo chicken and creamy Italian lasagna layers. Featuring tender lasagna noodles, shredded chicken tossed in tangy Buffalo wing sauce, rich ricotta and cheese mixtures, and a smooth Alfredo sauce, this dish is baked to bubbly perfection and finished with a cool ranch drizzle and green onion garnish. It’s a hearty, crowd-pleasing main course ideal for family dinners or entertaining football fans.
Ingredients
Scale
Lasagna Layers
- 12 lasagna noodles, cooked according to package instructions
- 3 cups shredded cooked chicken
- 1 cup Buffalo wing sauce (adjust for spice level)
- 2 cups Alfredo sauce
Cheese Mixture
- 1 (15 oz) container ricotta cheese
- 2 large eggs
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 cup shredded cheddar cheese
Ranch Drizzle & Garnishes
- ½ cup ranch dressing
- 1 tbsp milk (optional, to thin ranch dressing)
- Green onions, chopped, for garnish
- Extra Buffalo sauce (optional, for drizzling)
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 all the chicken is evenly coated. Set aside to allow the flavors to 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 thoroughly until the mixture is smooth and well-combined.
- Assemble the Lasagna: Start by placing 3 cooked lasagna noodles at the bottom of the prepared baking dish. Spread a third of the ricotta cheese mixture over the noodles, then layer a third of the Buffalo chicken on top. Sprinkle some shredded mozzarella and cheddar cheeses over the chicken. Drizzle a portion of the Alfredo sauce evenly over this layer. Repeat this layering two more times, ending with a final layer of noodles topped with Alfredo sauce and all the remaining mozzarella and cheddar cheeses.
- Bake the Lasagna: Cover the assembled lasagna dish with foil and place it in the preheated oven. Bake covered for 25 minutes. After 25 minutes, remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and bubbly.
- Add Ranch Drizzle and Garnish: Once baked, allow the lasagna to cool for 5 to 10 minutes to set. Thin the ranch dressing with milk as needed, then drizzle it generously over the top of the lasagna. Garnish with chopped green onions and drizzle extra Buffalo sauce if desired for added spice and flavor.
- Serve: Slice the lasagna into servings and serve hot. This dish pairs wonderfully with a fresh crisp salad or garlic bread for a complete meal.
Notes
- Adjust the amount of Buffalo sauce depending on your preferred spice level.
- Letting the lasagna rest after baking helps it set for cleaner slices.
- You can cook the chicken ahead of time or use pre-cooked rotisserie chicken for convenience.
- Use milk to thin the ranch dressing to your desired consistency for drizzling.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
