Go Back
Cheesy Buffalo Chicken Lasagna with Ranch Drizzle

Cheesy Buffalo Chicken Lasagna with Ranch Drizzle

This Cheesy Buffalo Chicken Lasagna combines the spicy flavors of buffalo sauce with creamy layers of cheese and tender chicken, all topped with a zesty ranch drizzle. Perfect for a hearty meal or game day feast, it brings together the best of Italian and American cuisine in a satisfying dish.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian-American
Servings 4 People
Calories 550 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 large mixing bowl
  • 1 medium saucepan
  • 1 whisk
  • 1 spatula
  • 1 aluminum foil

Ingredients
  

  • 9 pieces lasagna noodles
  • 2 cups cooked chicken, shredded
  • 1 cup buffalo sauce Adjust the amount for desired heat.
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese Divided in layers.
  • 1 cup shredded cheddar cheese Divided in layers.
  • ½ cup grated Parmesan cheese
  • ½ cup ranch dressing Mix with water for drizzle consistency.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt
  • to taste pepper
  • optional fresh parsley for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the lasagna noodles according to package directions. Drain and set aside.
  • In a large mixing bowl, combine shredded chicken, buffalo sauce, garlic powder, onion powder, salt, and pepper. Mix until the chicken is evenly coated.
  • In a separate bowl, mix together ricotta cheese, half of the mozzarella, half of the cheddar, and Parmesan cheese until well combined.
  • Spread a thin layer of the chicken mixture on the bottom of a 9x13 inch baking dish.
  • Place three lasagna noodles on top of the chicken layer. Spread half of the ricotta cheese mixture over the noodles.
  • Add another layer of the chicken mixture followed by three more lasagna noodles.
  • Repeat with the remaining ricotta cheese mixture and add another layer of the chicken mixture.
  • Top with the final three lasagna noodles. Spread any remaining chicken mixture on top, then sprinkle the remaining mozzarella and cheddar cheeses.
  • Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
  • Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
  • While the lasagna is baking, mix ranch dressing with a little water to drizzle consistency.
  • Once baked, remove from the oven and let it sit for 10 minutes before slicing. Drizzle with ranch dressing and garnish with fresh parsley, if desired.

Notes

You can adjust the heat of the dish by varying the amount of buffalo sauce used.
For a lighter version, substitute low-fat cheeses and use grilled chicken instead of shredded chicken.
Leftover lasagna can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.