If you’re a fan of both lasagna and Buffalo chicken, this Buffalo Chicken Lasagna with a Ranch Twist is a must-try! It’s the perfect fusion of two beloved comfort foods, combining the spicy, tangy kick of Buffalo sauce with creamy ranch dressing and layers of gooey cheese. This dish is ideal for game nights, family dinners, or any occasion when you’re craving something hearty and flavorful. Whether you’re a heat-seeker or just love a good, cheesy baked pasta, this lasagna is guaranteed to impress.
Why You’ll Love This Recipe
- Easy to Make – Simple steps with easy layering make this recipe accessible for any home cook.
- Bold Flavors – The combination of Buffalo sauce, ranch, and blue cheese creates a mouthwatering explosion of taste.
- Perfect for Gatherings – A crowd-pleaser that’s great for potlucks, game day parties, or family dinners.
- Customizable – Adjust the spice level, swap cheeses, or add extra toppings to suit your taste.
Ingredients
- 12 cooked lasagna noodles
- 2 cups shredded cooked chicken
- 1 cup Buffalo sauce
- 1 cup ricotta cheese
- 1/2 cup ranch dressing
- 2 cups shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Directions
1. Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
2. Mix Chicken and Buffalo Sauce
- In a medium bowl, combine the shredded chicken with Buffalo sauce, ensuring it’s evenly coated.
3. Prepare the Cheese Mixture
- In another bowl, mix ricotta cheese, ranch dressing, garlic powder, onion powder, salt, and pepper until well combined.
4. Assemble the Lasagna
- Spread a thin layer of the Buffalo chicken mixture on the bottom of the prepared baking dish.
- Place a layer of cooked lasagna noodles on top.
- Spread a portion of the ricotta-ranch mixture evenly over the noodles.
- Sprinkle some shredded mozzarella and crumbled blue cheese on top.
- Repeat the layering process until all ingredients are used, finishing with a generous layer of mozzarella and blue cheese on top.
5. Bake the Lasagna
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the lasagna rest for 5-10 minutes before slicing and serving.
6. Serve and Enjoy
- Garnish with extra Buffalo sauce, a drizzle of ranch dressing, or fresh chopped parsley for added flavor.
Prep Time, Cook Time, and Yield
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
Notes
- Adjust the Heat – If you prefer a milder taste, use less Buffalo sauce or mix it with extra ranch dressing.
- Make It Healthier – Swap out ricotta for cottage cheese or use whole wheat lasagna noodles.
- Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until warmed through.
- Freezing Tip – This lasagna freezes well! Assemble and freeze before baking. When ready to eat, bake from frozen at 375°F for about 1 hour.
Enjoy this spicy, creamy, and cheesy Buffalo Chicken Lasagna at your next meal and let the flavors take your taste buds on a wild ride!
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Buffalo Chicken Lasagna with a Ranch Twist
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
If you’re a fan of both lasagna and Buffalo chicken, this dish is a must-try! It’s the perfect fusion of spicy Buffalo sauce, creamy ranch dressing, and layers of gooey cheese. Perfect for game nights, family dinners, or any time you’re craving something hearty and flavorful.
Ingredients
Scale
- 12 cooked lasagna noodles
- 2 cups shredded cooked chicken
- 1 cup Buffalo sauce
- 1 cup ricotta cheese
- 1/2 cup ranch dressing
- 2 cups shredded mozzarella cheese
- 1/2 cup crumbled blue cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a bowl, mix shredded chicken with Buffalo sauce until well coated.
- In another bowl, combine ricotta cheese, ranch dressing, garlic powder, onion powder, salt, and pepper.
- Spread a thin layer of Buffalo chicken mixture on the bottom of the baking dish.
- Place a layer of cooked lasagna noodles on top.
- Spread a portion of the ricotta-ranch mixture over the noodles.
- Sprinkle shredded mozzarella and crumbled blue cheese.
- Repeat the layers until all ingredients are used, finishing with mozzarella and blue cheese on top.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes until cheese is bubbly and golden brown.
- Let rest for 5-10 minutes before slicing and serving.
Notes
- Adjust spice by reducing Buffalo sauce or adding more ranch.
- Substitute ricotta with cottage cheese for a lighter version.
- Store leftovers in the fridge for up to 4 days; reheat in the oven at 350°F.
- Assemble ahead and freeze before baking; bake from frozen at 375°F for about 1 hour.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes