Description
This Cheesy Buffalo Chicken Lasagna combines the bold flavors of spicy buffalo wing sauce with creamy ricotta and melted cheeses, layered between tender lasagna noodles. Topped with a ranch drizzle and garnished with fresh green onions or parsley, this hearty and flavorful dish is perfect for a crowd-pleasing main course.
Ingredients
Scale
Lasagna Layers
- 9 lasagna noodles
- 3 cups cooked shredded chicken
- 1/2 cup buffalo wing sauce
Cheese Mixture
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper to taste
Cheeses
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled blue cheese (optional)
Toppings
- 1/2 cup ranch dressing (for drizzle)
- Chopped green onions or parsley for garnish
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions, then drain them thoroughly and set aside to cool.
- Mix Buffalo Chicken: In a large bowl, combine the cooked shredded chicken with the buffalo wing sauce. Stir well until the chicken is evenly coated in the sauce.
- Prepare the Ricotta Mixture: In a separate bowl, whisk together the ricotta cheese, egg, garlic powder, onion powder, salt, and pepper until smooth and well combined.
- Assemble the Lasagna – First Layer: Spread a thin layer of the buffalo chicken mixture evenly on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles on top of the chicken layer.
- Layer Cheeses and Chicken: Spread half of the ricotta mixture over the noodles. Sprinkle with one-third of the shredded mozzarella and cheddar cheeses, then add one-third of the buffalo chicken mixture over the top.
- Repeat Layers: Add another 3 noodles, spread the remaining ricotta mixture evenly, top with another third of the mozzarella and cheddar cheeses, and add another third of the buffalo chicken.
- Final Layer: Place the last 3 noodles on top, then spread the remaining buffalo chicken mixture over them. Sprinkle with the remaining mozzarella and cheddar cheeses along with the optional blue cheese crumbles.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil carefully and continue baking for another 10 to 15 minutes, or until the cheese is bubbly and golden brown.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set. Drizzle ranch dressing over the top and garnish with chopped green onions or parsley before slicing and serving.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Substitute ranch dressing with blue cheese dressing if desired, or omit the drizzle altogether for a lighter option.
- For a gluten-friendly version, swap regular lasagna noodles with gluten-free noodles.
- The blue cheese is optional but adds a classic tangy contrast to the buffalo sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
