Cheesy Buffalo Chicken Lasagna with Drizzle Ranch

If you’re a fan of bold flavors, creamy textures, and a hint of spice, this Cheesy Buffalo Chicken Lasagna with Drizzle Ranch is about to become your new favorite comfort food. This dish takes the classic lasagna and elevates it with a spicy buffalo chicken twist, loads of gooey cheese, and a drizzle of ranch dressing that perfectly balances the heat. Whether you’re serving this at a family dinner, game night, or potluck, it’s bound to be a crowd-pleaser. Plus, it’s an excellent way to enjoy all the flavors of Buffalo wings in a rich and hearty pasta dish.

Ingredients:

For the Chicken Mixture:

  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1 cup buffalo sauce (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Ricotta Mixture:

  • 15 oz ricotta cheese
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Other Ingredients:

  • 12 lasagna noodles (cooked according to package instructions)
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled blue cheese (optional)
  • 2 cups ranch dressing (for layering and drizzling)
  • 1/2 cup chopped green onions (for garnish)
  • 1/4 cup chopped fresh parsley (for garnish)

Preparation:

Step 1: Prepare the Chicken Mixture

In a large mixing bowl, combine the shredded chicken, buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well until the chicken is fully coated in the spicy buffalo sauce. Set aside.

Step 2: Make the Ricotta Mixture

In a separate bowl, mix together the ricotta cheese, egg, Italian seasoning, garlic powder, salt, and black pepper. Stir until the mixture is smooth and well combined. This will add a creamy and slightly tangy layer to your lasagna.

Step 3: Cook the Lasagna Noodles

Cook the lasagna noodles according to the package instructions. Drain and lay them out on a flat surface to prevent sticking. If necessary, lightly brush them with olive oil.

Step 4: Assemble the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. In a greased 9×13-inch baking dish, spread a thin layer of ranch dressing at the bottom.
  3. Lay 3 cooked lasagna noodles over the sauce.
  4. Spread 1/3 of the ricotta mixture over the noodles.
  5. Add 1/3 of the buffalo chicken mixture on top.
  6. Sprinkle a layer of mozzarella, cheddar, and blue cheese (if using).
  7. Drizzle with a bit more ranch dressing.
  8. Repeat the layers two more times, finishing with cheese on top.

Step 5: Bake the Lasagna

  1. Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown.
  3. Let the lasagna rest for about 10 minutes before slicing to allow the layers to set.

Variations:

  • Mild Version: Reduce the amount of buffalo sauce or mix it with extra ranch dressing to tone down the heat.
  • Spicy Kick: Add diced jalapeños or extra cayenne pepper to the chicken mixture.
  • Veggie Twist: Add sautéed bell peppers, onions, or spinach for extra nutrition.
  • Low-Carb Option: Swap out the lasagna noodles for zucchini or eggplant slices.
  • Extra Cheesy: Experiment with different cheeses like gouda, provolone, or pepper jack.

COOKING Note:

  • To save time, you can use pre-cooked rotisserie chicken instead of cooking and shredding your own.
  • If you prefer a crispier top, broil the lasagna for 2-3 minutes at the end of baking.
  • Use full-fat cheese and ranch dressing for the creamiest results.

Serving Suggestions:

  • Serve hot with a side of garlic bread or crusty rolls.
  • A crisp green salad with ranch or blue cheese dressing pairs beautifully.
  • Pair with a refreshing cucumber salad or coleslaw to balance the spice.
  • Drizzle extra buffalo sauce and ranch dressing on top for extra flavor.

Tips:

  • Always let the lasagna rest before slicing to keep the layers intact.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • This lasagna freezes well! Wrap individual portions in plastic wrap and foil, then freeze for up to 3 months.
  • Reheat in the oven at 350°F for 15-20 minutes or in the microwave for 2-3 minutes per slice.

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Nutritional Information:

(Per serving, based on 8 servings)

  • Calories: ~480
  • Protein: ~32g
  • Sodium: ~900mg

FAQs:

Q: Can I use ground chicken instead of shredded chicken? A: Absolutely! Just cook ground chicken in a skillet with the buffalo sauce and spices before layering in the lasagna.

Q: Can I make this dish ahead of time? A: Yes! Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 extra minutes to the baking time.

Q: What’s the best way to reheat leftovers? A: For best results, reheat in the oven at 350°F for 15-20 minutes. If microwaving, cover with a damp paper towel to prevent drying out.

Q: Can I make this gluten-free? A: Yes! Use gluten-free lasagna noodles and make sure your buffalo sauce and ranch dressing are gluten-free.

Conclusion:

This Cheesy Buffalo Chicken Lasagna with Drizzle Ranch is a fun and flavorful twist on a classic Italian favorite. The creamy ranch balances the spicy buffalo chicken, while the layers of melted cheese make it irresistibly indulgent. Whether you’re making this for a special occasion or a weeknight dinner, it’s guaranteed to impress. So grab your ingredients and get ready to enjoy a comforting, spicy, cheesy masterpiece!

Print
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Cheesy Buffalo Chicken Lasagna with Drizzle Ranch


  • Author: Imili Johnson
  • Total Time: 55 min

Ingredients

Scale

Ingredients:

For the Chicken Mixture:

  • 3 cups cooked shredded chicken (rotisserie works great)
  • 1 cup buffalo sauce (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Ricotta Mixture:

  • 15 oz ricotta cheese
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Other Ingredients:

  • 12 lasagna noodles (cooked according to package instructions)
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled blue cheese (optional)
  • 2 cups ranch dressing (for layering and drizzling)
  • 1/2 cup chopped green onions (for garnish)
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

Preparation:

Step 1: Prepare the Chicken Mixture

In a large mixing bowl, combine the shredded chicken, buffalo sauce, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir well until the chicken is fully coated in the spicy buffalo sauce. Set aside.

Step 2: Make the Ricotta Mixture

In a separate bowl, mix together the ricotta cheese, egg, Italian seasoning, garlic powder, salt, and black pepper. Stir until the mixture is smooth and well combined. This will add a creamy and slightly tangy layer to your lasagna.

Step 3: Cook the Lasagna Noodles

Cook the lasagna noodles according to the package instructions. Drain and lay them out on a flat surface to prevent sticking. If necessary, lightly brush them with olive oil.

Step 4: Assemble the Lasagna

  1. Preheat your oven to 375°F (190°C).
  2. In a greased 9×13-inch baking dish, spread a thin layer of ranch dressing at the bottom.
  3. Lay 3 cooked lasagna noodles over the sauce.
  4. Spread 1/3 of the ricotta mixture over the noodles.
  5. Add 1/3 of the buffalo chicken mixture on top.
  6. Sprinkle a layer of mozzarella, cheddar, and blue cheese (if using).
  7. Drizzle with a bit more ranch dressing.
  8. Repeat the layers two more times, finishing with cheese on top.

Step 5: Bake the Lasagna

  1. Cover the baking dish with aluminum foil and bake for 25 minutes.
  2. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown.
  3. Let the lasagna rest for about 10 minutes before slicing to allow the layers to set.

Notes

  • To save time, you can use pre-cooked rotisserie chicken instead of cooking and shredding your own.
  • If you prefer a crispier top, broil the lasagna for 2-3 minutes at the end of baking.
  • Use full-fat cheese and ranch dressing for the creamiest results.
  • Prep Time: 20 min
  • Cook Time: 35 min

Nutrition

  • Calories: 480
  • Sodium: 900 mg
  • Protein: 32 g