Easy Buffalo Ranch Chicken Lasagna (Print version)
A creamy, cheesy buffalo ranch chicken lasagna with shredded chicken, ranch seasoning, and a golden mozzarella top.
# Ingredients:
For the noodles and pan
01 -
12 regular lasagna noodles
02 -
Nonstick cooking spray or 1 teaspoon olive oil for the baking dish
For the buffalo chicken
03 -
3 cups (420 g) cooked shredded chicken
04 -
3/4 cup (180 ml) buffalo wing sauce, plus 2 tablespoons for drizzling
05 -
8 oz (225 g) cream cheese, softened
06 -
1 tablespoon ranch seasoning mix
For the ranch cheese filling
07 -
15 oz (425 g) ricotta cheese or small-curd cottage cheese
08 -
1/2 cup (120 g) sour cream
09 -
1/2 cup (120 ml) milk
10 -
1 large egg
11 -
1 tablespoon ranch seasoning mix
12 -
1 cup (115 g) shredded mozzarella cheese
13 -
1/2 cup (55 g) shredded sharp cheddar cheese
For topping
14 -
1 cup (115 g) shredded mozzarella cheese
15 -
1/2 cup (55 g) shredded sharp cheddar cheese
16 -
2 green onions, thinly sliced
17 -
1/4 cup (30 g) blue cheese crumbles, optional
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the lasagna noodles until just al dente, then drain and lay them flat on a lightly oiled sheet pan or clean towel.
02 -
Preheat the oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray or a little olive oil.
03 -
In a large bowl, stir the shredded chicken with buffalo sauce, softened cream cheese, and 1 tablespoon ranch seasoning until creamy and evenly coated.
04 -
In a second bowl, mix ricotta, sour cream, milk, egg, remaining ranch seasoning, 1 cup mozzarella, and 1/2 cup cheddar until spreadable.
05 -
Spread a thin layer of the cheese filling in the dish. Add 3 noodles, one third of the buffalo chicken, one third of the cheese filling, and a sprinkle of topping cheese. Repeat layers, ending with noodles, the remaining cheese filling, mozzarella, and cheddar.
06 -
Cover the dish with foil, tenting it slightly so it does not stick to the cheese. Bake for 30 minutes, until the edges are bubbling and the center is hot.
07 -
Remove the foil and bake 12-15 minutes more, until the top is melted and lightly golden. Drizzle with the extra buffalo sauce if desired.
08 -
Let the lasagna rest for 10-15 minutes before slicing. Top with green onions and optional blue cheese crumbles before serving.
# Good to know:
01 -
Use cooked chicken only. Rotisserie chicken, poached chicken, or leftover baked chicken all work.
02 -
Bake from cold with 10-15 extra minutes covered if assembled ahead.
03 -
Resting makes the slices cleaner and keeps the filling from running.