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