Description

This Cheesy Buffalo Chicken Lasagna combines the spicy kick of Buffalo wing sauce with creamy, cheesy layers of ricotta, mozzarella, cheddar, and Alfredo sauce. Baked to perfection and topped with a cool ranch drizzle and green onions, this hearty lasagna is a crowd-pleasing fusion of comfort food with a flavorful buffalo twist.

Ingredients

Scale

Lasagna Base

12 lasagna noodles, cooked according to package instructions

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
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese (for the ricotta mixture)

Additional Cheese

1 cup shredded mozzarella cheese (for layering)
1 cup shredded cheddar cheese (for layering)

Sauces and Garnishes

2 cups Alfredo sauce
1/2 cup ranch dressing
1 tbsp milk (optional, to thin ranch dressing)
Green onions, chopped
Extra Buffalo sauce (optional for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 375°F (190°C). 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 the chicken is evenly coated. Set aside to marinate the flavors.
Prepare the Ricotta Mixture: In another bowl, combine the ricotta cheese, eggs, grated Parmesan, and 1 cup shredded mozzarella. Mix thoroughly until smooth and well combined.
Assemble the Lasagna – First Layer: Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Place 3 cooked lasagna noodles over the sauce, forming the base layer.
Assemble the Lasagna – Cheese and Chicken Layers: Spread one-third of the ricotta mixture evenly over the noodles. Next, spread one-third of the Buffalo chicken mixture. Sprinkle a portion of mozzarella and cheddar cheeses on top, and drizzle a little Alfredo sauce over that.
Repeat Layers: Repeat the layering process two more times – noodles, ricotta mixture, Buffalo chicken, cheeses, and Alfredo sauce – ending with a final layer of noodles topped with Alfredo sauce, mozzarella, and cheddar cheese.
Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake an additional 15 minutes until the lasagna is bubbly and golden brown on top.
Add Ranch Drizzle and Garnish: Remove the lasagna from the oven and let it cool for 5-10 minutes. Thin the ranch dressing with milk if desired, then drizzle it evenly over the lasagna. Garnish with chopped green onions and extra Buffalo sauce for additional heat if preferred.
Serve: Slice the lasagna and serve hot. This dish pairs beautifully with a crisp salad or garlic bread for a complete meal.

Notes

Adjust the amount of Buffalo wing sauce to suit your preferred level of spiciness.
Make sure to cook the lasagna noodles al dente according to package directions to ensure perfect texture after baking.
Allowing the lasagna to rest after baking helps it set up for cleaner slices.
You can substitute store-bought Alfredo sauce with homemade for a richer taste.
For a lighter ranch drizzle, thin the dressing with milk gradually until desired consistency is reached.
Leftovers can be refrigerated for up to 3 days and reheated covered in the oven or microwave.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American