If you’re a fan of bold flavors and creamy, cheesy goodness, this Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is the recipe you’ve been waiting for! Combining the irresistible heat of buffalo sauce, tender shredded chicken, layers of melty cheese, and the comforting texture of lasagna, this dish takes traditional lasagna to a whole new level. The drizzle of ranch dressing perfectly balances the spicy kick, making it an instant crowd-pleaser. Whether you’re hosting a game night, feeding a hungry family, or just treating yourself, this lasagna will leave everyone asking for seconds!
Ingredients:
For the Lasagna Layers:
- 12 lasagna noodles (cooked al dente)
- 3 cups shredded rotisserie chicken
- 1 ½ cups buffalo sauce (adjust to your spice preference)
- 2 cups ricotta cheese
- 1 egg (for ricotta mixture)
- 3 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup ranch dressing (plus more for drizzle)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (for béchamel sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 green onions, chopped (for garnish)
- 1 tablespoon chopped parsley (optional, for garnish)
Preparation:
Step 1: Prep the Ingredients
- Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain and set aside.
- Shred the rotisserie chicken and toss it with buffalo sauce in a medium bowl.
Step 2: Prepare the Ricotta Mixture
- In a small bowl, combine ricotta cheese, the egg, garlic powder, and onion powder. Mix well and set aside.
Step 3: Make the Béchamel Sauce
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly golden.
- Slowly add the milk, whisking constantly to prevent lumps. Cook until the mixture thickens (about 5 minutes).
- Stir in ½ cup of Parmesan cheese and a splash of buffalo sauce for extra flavor. Remove from heat.
Step 4: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
- Add a layer of lasagna noodles, followed by a portion of the buffalo chicken mixture.
- Spread a layer of ricotta mixture over the chicken, then sprinkle mozzarella and cheddar cheeses generously.
- Repeat the layers (noodles, chicken, ricotta, cheese) until all ingredients are used, ending with a generous layer of cheese on top.
Step 5: Bake the Lasagna
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 6: Add the Ranch Drizzle
- Remove the lasagna from the oven and let it rest for 10 minutes. Drizzle ranch dressing over the top, garnish with chopped green onions and parsley, and serve warm.
Variations:
- Vegetarian Option: Replace chicken with roasted cauliflower or zucchini slices.
- Spicier Twist: Add a layer of diced jalapeños or sprinkle crushed red pepper flakes between layers.
- Blue Cheese Lovers: Swap some of the mozzarella for crumbled blue cheese for a tangy kick.
- Low-Carb Version: Use thinly sliced zucchini or eggplant in place of lasagna noodles.
Cooking Notes:
- Adjust the buffalo sauce to your spice preference—use mild or medium for a less intense heat.
- Make sure the béchamel sauce is smooth to prevent clumps in the layers.
- Allow the lasagna to rest before cutting for cleaner slices.
Serving Suggestions:
- Pair with a crisp green salad tossed in a light vinaigrette to balance the richness.
- Serve with garlic bread or breadsticks to soak up the delicious sauce.
- Add a refreshing glass of lemonade or iced tea to complement the flavors.
Tips:
- Use freshly shredded cheese for better melting and flavor.
- Make this dish ahead by assembling the lasagna and refrigerating it until ready to bake.
- Double the recipe and freeze one batch for a quick dinner later!
Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Nutritional Information (Per Serving)
- Calories: ~480
- Protein: ~25g
- Sodium: ~800mg
- Carbohydrates: ~35g
- Fat: ~25g
FAQs:
Q: Can I use store-bought buffalo sauce?
A: Absolutely! Any brand of buffalo sauce will work. You can even make your own by combining hot sauce with melted butter.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.
Q: Can I freeze this lasagna?
A: Yes! Assemble the lasagna and freeze it unbaked. When ready to eat, bake from frozen at 375°F for 50-60 minutes.
Q: What can I use instead of ranch dressing?
A: Try blue cheese dressing for a tangy alternative or omit it altogether if preferred.
Conclusion:
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is a game-changer for lasagna lovers and buffalo chicken enthusiasts alike. With its rich layers of spicy chicken, creamy cheeses, and tangy ranch, this dish is as indulgent as it is comforting. Perfect for any occasion, it’s bound to become a family favorite. Serve it up and watch as everyone asks for the recipe—don’t forget to save a slice for yourself!
Enjoy every gooey, cheesy, and spicy bite!
Cheesy Buffalo Chicken Lasagna with Ranch Drizzle
- Total Time: 1 hour 10 min
Ingredients
Ingredients:
For the Lasagna Layers:
- 12 lasagna noodles (cooked al dente)
- 3 cups shredded rotisserie chicken
- 1 ½ cups buffalo sauce (adjust to your spice preference)
- 2 cups ricotta cheese
- 1 egg (for ricotta mixture)
- 3 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup ranch dressing (plus more for drizzle)
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (for béchamel sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 green onions, chopped (for garnish)
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Preparation:
Step 1: Prep the Ingredients
- Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain and set aside.
- Shred the rotisserie chicken and toss it with buffalo sauce in a medium bowl.
Step 2: Prepare the Ricotta Mixture
- In a small bowl, combine ricotta cheese, the egg, garlic powder, and onion powder. Mix well and set aside.
Step 3: Make the Béchamel Sauce
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until slightly golden.
- Slowly add the milk, whisking constantly to prevent lumps. Cook until the mixture thickens (about 5 minutes).
- Stir in ½ cup of Parmesan cheese and a splash of buffalo sauce for extra flavor. Remove from heat.
Step 4: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
- Add a layer of lasagna noodles, followed by a portion of the buffalo chicken mixture.
- Spread a layer of ricotta mixture over the chicken, then sprinkle mozzarella and cheddar cheeses generously.
- Repeat the layers (noodles, chicken, ricotta, cheese) until all ingredients are used, ending with a generous layer of cheese on top.
Step 5: Bake the Lasagna
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Step 6: Add the Ranch Drizzle
- Remove the lasagna from the oven and let it rest for 10 minutes. Drizzle ranch dressing over the top, garnish with chopped green onions and parsley, and serve warm.
Notes
- Adjust the buffalo sauce to your spice preference—use mild or medium for a less intense heat.
- Make sure the béchamel sauce is smooth to prevent clumps in the layers.
- Allow the lasagna to rest before cutting for cleaner slices.
- Prep Time: 30 min
- Cook Time: 40 min
Nutrition
- Calories: 480
- Sodium: 800 mg
- Fat: 25 g
- Carbohydrates: 35 g
- Protein: 25 g