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

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of béchamel sauce on the bottom of a 9×13-inch baking dish.
3. Add a layer of lasagna noodles, followed by a portion of the buffalo chicken mixture.
4. Spread a layer of ricotta mixture over the chicken, then sprinkle mozzarella and cheddar cheeses generously.
5. 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.