Ingredients
Scale
For the Lasagna:
- 12 lasagna noodles, cooked according to package instructions
- 3 cups shredded cooked chicken
- 1 cup Buffalo wing sauce (adjust for spice level)
- 1 (15 oz) container ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 large eggs
- 2 cups Alfredo sauce
For the Ranch Drizzle:
- ½ cup ranch dressing
- 1 tbsp milk (optional, to thin)
For Garnish:
- Green onions, chopped
- Extra Buffalo sauce (optional)
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, toss the shredded chicken with Buffalo wing sauce until evenly coated. Set aside.
- Prepare the Ricotta Mixture: In another bowl, mix the ricotta cheese, eggs, Parmesan cheese, and 1 cup of mozzarella until smooth and creamy.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Place 3 lasagna noodles over the sauce. Spread a third of the ricotta mixture on top, followed by a third of the Buffalo chicken. Sprinkle mozzarella and cheddar cheeses over the chicken layer. Drizzle Alfredo sauce on top. Repeat these layers two more times, finishing with a top layer of noodles, Alfredo sauce, and the remaining mozzarella and cheddar cheeses.
- Bake the Lasagna: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes, or until the top is bubbly and golden brown. Let the lasagna cool for 5-10 minutes before serving.
- Add Ranch Drizzle and Garnish: Drizzle ranch dressing on top of the lasagna. If desired, thin the ranch dressing with milk for easier drizzling. Garnish with chopped green onions and a little extra Buffalo sauce for added heat and flavor.
- Serve: Slice the lasagna into portions and serve hot. Pair it with a crisp salad or garlic bread for a complete meal.
Notes
- Customizing Heat Levels: If you’re catering to a crowd with varying spice preferences, offer extra Buffalo sauce on the side rather than making the whole dish too spicy.
- Shortcuts: Rotisserie chicken works wonders for this recipe and saves time.
- Make-Ahead Option: Assemble the lasagna ahead of time and refrigerate until you’re ready to bake. Just add 10 minutes to the baking time if it’s coming straight from the fridge.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. This dish also freezes well for up to two months—perfect for meal prep!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the dish)
- Calories: 480kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 85mg