Buffalo Chicken Lasagna with a Ranch Twist
This hearty dish combines spicy buffalo chicken, creamy ranch, and cheesy lasagna for a crowd-pleasing meal.
Servings: 6 servings
Equipment
- 9x13 inch Baking Dish
- Mixing Bowl
Ingredients
Lasagna Noodles
- 12 pieces cooked lasagna noodles
Chicken
- 2 cups shredded cooked chicken
Sauce
- 1 cup Buffalo sauce
Cheese
- 1 cup ricotta cheese
- 1/2 cup ranch dressing
- 2 cups shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the shredded chicken with the buffalo sauce. Mix well to ensure all the chicken is coated.
- In a separate bowl, blend the ricotta cheese, ranch dressing, garlic powder, onion powder, salt, and pepper until smooth.
- Begin layering: Spread a thin layer of the buffalo chicken mixture on the bottom of your baking dish. Add a layer of lasagna noodles on top.
- Spread half of the ricotta-ranch mixture over the noodles, followed by half the buffalo chicken. Sprinkle a generous layer of mozzarella and a portion of blue cheese.
- Repeat the layers: noodles, ricotta-ranch, chicken, mozzarella, blue cheese.
- Finish with a final layer of noodles and top with any remaining cheese.
- Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until bubbly and the cheese is golden-brown.
- Let the lasagna sit for 10 minutes before slicing and serving, allowing it to set up perfectly for those coveted picture-perfect pieces.
Notes
For milder heat, use mild buffalo sauce or mix in extra ranch dressing. If you're short on time, use rotisserie chicken for easy shredding.