Buffalo Chicken Lasagna
Creamy, cheesy, slightly spicy lasagna with shredded chicken and buffalo sauce a comforting weeknight dinner that feels like a treat.
Equipment
- 9×13‑inch baking dish
- Mixing Bowls
- aluminum foil
Ingredients
Lasagna Noodles
- 12 sheets lasagna noodles (oven‑ready or regular) if regular, cook until al dente
Chicken & Buffalo Mix
- 3 cups shredded cooked chicken rotisserie chicken works great
- 3/4 cup Buffalo wing sauce adjust to heat preference
- 1/2 cup ranch dressing or blue cheese dressing if preferred
Cheese & Cream Layer
- 15 oz ricotta cheese
- 1 cup blue cheese crumbles optional
- 1 egg for binding
- 8 oz mozzarella cheese, shredded plus extra for topping
- 8 oz cheddar cheese, shredded
Garnish
- 2 tbsp green onions, chopped
Instructions
- Preheat your oven to 375 °F (190 °C). Lightly grease a 9×13 baking dish.
- If using regular lasagna noodles, cook them until al dente, drain and set aside.
- In a large bowl, combine shredded chicken, buffalo wing sauce, and ranch dressing. Stir until well coated.
- In a separate bowl, mix ricotta cheese, blue cheese crumbles (if using), and egg until smooth.
- Assemble the lasagna layers: spread a thin layer of the chicken mixture on bottom of dish; lay down 3 lasagna noodles; spread 1/3 of the ricotta mixture over noodles; top with 1/3 of the chicken mixture; sprinkle with mozzarella and cheddar cheeses.
- Repeat layering two more times (noodles → ricotta → chicken → cheeses). Finish with a top layer of noodles, the remaining cheese mixture, and extra mozzarella/cheddar.
- Cover with foil and bake for 25 minutes. Then remove foil and bake 10–15 more minutes, until cheese is bubbly and golden.
- Let the lasagna rest for about 10 minutes so it sets. Garnish with chopped green onions before slicing and serving.
Notes
- If you prefer milder flavor, reduce the buffalo sauce or add more ranch.
- You can assemble ahead and refrigerate overnight before baking.
- Leftovers keep 3 days in fridge and can be frozen.