Description
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is a delightful twist on classic lasagna, combining tender shredded chicken tossed in spicy Buffalo wing sauce with a creamy ricotta and cheese mixture. Layered with rich Alfredo sauce, mozzarella, cheddar, and Parmesan cheeses, then baked to golden perfection. Finished with a cool ranch drizzle and garnished with green onions, this dish offers a perfect balance of heat, creaminess, and cheesy goodness ideal for any flavorful dinner.
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
- ¼ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (for ricotta mixture)
Topping and Layers
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 cups Alfredo sauce
Ranch Drizzle and Garnish
- ½ cup ranch dressing
- 1 tbsp milk (optional, to thin ranch dressing)
- 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 ensure easy cleanup.
- Prepare the Chicken Mixture: In a medium bowl, toss the shredded cooked chicken with the Buffalo wing sauce until the chicken is evenly coated. Set this spicy mixture aside.
- Prepare the Ricotta Mixture: In another bowl, combine ricotta cheese, eggs, grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix thoroughly until you achieve a smooth and well-combined cheese mixture.
- Assemble the Lasagna: Begin assembly by placing 3 cooked lasagna noodles evenly in the bottom of the prepared baking dish. Spread one-third of the ricotta cheese mixture over the noodles, followed by one-third of the Buffalo chicken mixture. Sprinkle a portion of shredded mozzarella and cheddar cheeses over the chicken. Drizzle Alfredo sauce evenly on top. Repeat these layered steps two more times, finishing with a final layer of noodles spread with Alfredo sauce and topped with the remaining mozzarella and cheddar cheeses.
- Bake the Lasagna: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Afterward, remove the foil and continue baking for another 15 minutes or until the cheese on top is golden, bubbly, and fully melted.
- Add Ranch Drizzle and Garnish: Remove the lasagna from the oven and allow it to cool for 5-10 minutes. Thin the ranch dressing with a tablespoon of milk if desired for a smoother drizzle. Drizzle the ranch dressing evenly over the top. Garnish with chopped green onions and extra Buffalo sauce if you want added heat and flavor.
- Serve: Slice the lasagna into portions and serve hot. This dish pairs wonderfully with a crisp green salad or garlic bread for a complete meal.
Notes
- Adjust the amount of Buffalo wing sauce based on your preferred spice level.
- Allow the lasagna to rest after baking to help it set and make slicing easier.
- Use fresh green onions for the best garnish flavor and color.
- If you prefer a thicker ranch drizzle, omit the milk; add milk gradually to thin as needed.
- You can prepare this dish a day ahead and refrigerate before baking for convenience.
- Substitute gluten-free noodles to make this recipe gluten free if needed.
