Description
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle combines spicy Buffalo chicken and creamy cheeses layered between tender lasagna noodles, baked to bubbly perfection, and finished with a cool ranch dressing. It’s a bold twist on classic lasagna that delivers a flavorful kick perfect for family dinners or game day gatherings.
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 Mixtures
- 1 (15 oz) container ricotta cheese
- 2 large eggs
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided: 1 cup for ricotta mixture, 1 cup for layering)
- 1 cup shredded cheddar cheese
Sauce and Toppings
- 2 cups Alfredo sauce
- ½ cup ranch dressing
- 1 tbsp milk (optional, to thin ranch dressing)
- Green onions, chopped (for garnish)
- Extra Buffalo sauce (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and 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 Buffalo wing sauce until the chicken is evenly coated with the spicy sauce. Set aside to marinate the flavors.
- Prepare the Ricotta Mixture: In a separate bowl, combine the ricotta cheese, eggs, grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. Mix well until smooth and fully incorporated to create a creamy cheese layer.
- Assemble the Lasagna: Begin by placing 3 cooked lasagna noodles on the bottom of the baking dish. Spread a third of the ricotta cheese mixture evenly over the noodles, followed by a third of the Buffalo chicken mixture. Sprinkle some shredded mozzarella and cheddar cheese on top. Drizzle with Alfredo sauce. Repeat this layering two more times, ending with a final layer of noodles topped with Alfredo sauce and the remaining mozzarella and cheddar cheeses.
- Bake the Lasagna: Cover the assembled lasagna with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake uncovered 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. Thin the ranch dressing with milk if desired to make it drizzle easily, then evenly drizzle the ranch over the top of the lasagna. Garnish with chopped green onions and extra Buffalo sauce for added flavor and presentation.
- Serve: Slice the lasagna and serve hot. It pairs wonderfully with a crisp salad or garlic bread for a complete meal.
Notes
- Adjust the amount of Buffalo wing sauce to control the heat level according to your preference.
- Make sure to cook the lasagna noodles al dente to prevent them from becoming too soft after baking.
- Allow the lasagna to rest before serving to help it set and make slicing easier.
- Optional: Use homemade Alfredo sauce for a richer flavor.
- For a lighter option, consider reducing the cheddar cheese or using part-skim mozzarella.
