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Cheesy Buffalo Ranch Chicken Lasagna for Game Day in a baking dish, topped with melted cheese, buffalo sauce, and chopped green onions.

Cheesy Buffalo Ranch Chicken Lasagna

Layers of pasta, buffalo sauce tossed shredded chicken, ricotta, ranch, and melted mozzarella baked until bubbly and golden. A spicy twist on classic homemade lasagna.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 12 whole lasagna noodles
  • 3 cups cooked, shredded chicken
  • 3/4 cup buffalo sauce
  • 1/2 cup ranch dressing, plus more for drizzling
  • 15 oz ricotta cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese
  • 1/2 cup grated parmesan
  • 1/4 cup chopped green onion
  • 1/2 tsp garlic powder
  • 1/4 tsp salt, plus more to taste
  • 1/4 tsp black pepper

Equipment

  • 9x13 Baking Dish
  • Large Pot

Method
 

  1. Boil noodles just shy of al dente, then drain.
  2. Mix ricotta, egg, parmesan, garlic powder, salt, and pepper.
  3. Toss shredded chicken with buffalo sauce and half the ranch.
  4. Layer noodles, ricotta mixture, buffalo chicken, and mozzarella, repeating three times.
  5. Bake covered at 375°F for 30 minutes, then uncovered for 10 more minutes.

Notes

  • Pull noodles slightly early since they soften more in the oven.
  • Let the lasagna rest 10 minutes before slicing.
  • Freezes well before or after baking.
  • Reheat covered in the oven rather than the microwave.