Buffalo Chicken Lasagna with a Ranch Twist

Buffalo Chicken Lasagna with a Ranch Twist layers noodles, shredded chicken tossed in Buffalo sauce, ranch ricotta, and gooey cheese for a bold, comforting dinner casserole.

Prep time

20 minutes

Cook time

45 minutes

Total time

1 hour 5 minutes

Yield

8 servings

Ingredients

9–12 lasagna noodles (no-boil or cooked as needed)

3 cups shredded cooked chicken

1 cup Buffalo wing sauce

1 cup ranch dressing

2 cups ricotta cheese

3 cups shredded mozzarella cheese

1/2 cup blue cheese crumbles (optional)

2 tablespoons chopped parsley (optional)

1 tablespoon olive oil (for greasing)

Salt and pepper, to taste

Red pepper flakes (optional, for extra heat)

Instructions

1. Prep: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Mix: Toss shredded chicken with Buffalo wing sauce.
3. Blend: Stir ricotta with ranch dressing, season lightly.
4. Layer: Spread Buffalo sauce in dish. Add noodles, ranch-ricotta, chicken, mozzarella, blue cheese (optional).
5. Repeat: Continue layering until ingredients are used, finishing with noodles and cheese.
6. Bake: Cover with foil and bake 30 minutes. Remove foil and bake 10–15 minutes more.
7. Rest: Let cool 10 minutes before slicing. Garnish with parsley and serve.

Notes

No-boil noodles work best with extra sauce.

Assemble ahead and refrigerate before baking.

Freeze unbaked lasagna up to 2 months.

Leftovers are better the next day for meal prep.