Description
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is a flavorful twist on classic lasagna, combining spicy Buffalo chicken with creamy ricotta and cheesy layers, finished with a drizzle of cool ranch dressing. Perfect for those who enjoy a bit of heat and a comforting Italian-American dish.
Ingredients
Scale
Lasagna Noodles
- 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
- ¼ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese (divided into 1 cup for mixture and 1 cup for layering)
- 1 cup shredded cheddar cheese
Sauces and Garnishes
- 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). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Chicken Mixture: In a medium bowl, combine the shredded cooked chicken with the Buffalo wing sauce, tossing well to ensure the chicken is evenly coated. Set the mixture aside.
- Prepare the Ricotta Mixture: In another bowl, mix together ricotta cheese, eggs, grated Parmesan cheese, and 1 cup of shredded mozzarella cheese until 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, followed by a third of the Buffalo chicken mixture. Sprinkle a portion of shredded mozzarella and cheddar cheeses on top. Drizzle with Alfredo sauce. Repeat this layering process two more times, ending with a top layer of noodles, 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. Then, 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 out of the oven, allow the lasagna to cool for 5 to 10 minutes. Thin the ranch dressing with milk if desired, then drizzle it over the top of the lasagna. Garnish with chopped green onions and add extra Buffalo sauce if you want an extra kick.
- Serve: Slice the lasagna and serve hot. It pairs wonderfully with a crisp salad or garlic bread for a satisfying meal.
Notes
- Adjust the amount of Buffalo wing sauce according to your preferred spice level.
- Cook the lasagna noodles according to package instructions and drain well to avoid excess moisture.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
- To make ranch drizzle thinner and easier to drizzle, mix ranch dressing with milk as needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
