Description
Spicy shredded chicken, creamy ricotta, and melty mozzarella layered with lasagna noodles—finished with a cool ranch drizzle. Game-day glory
Ingredients
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9 lasagna noodles, cooked and drained
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1 tablespoon olive oil (for greasing dish)
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2 cups cooked chicken breast, shredded
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1 cup buffalo wing sauce (use mild or hot depending on preference)
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15 oz ricotta cheese
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2 cups shredded mozzarella cheese (divided)
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1 cup grated Parmesan cheese
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1 tablespoon dried parsley
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1 teaspoon garlic powder
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Salt and black pepper to taste
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½ cup ranch dressing
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1 tablespoon water (optional, to thin the dressing)
Instructions
Step 1: Preheat and Prep
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Preheat oven to 375°F (190°C).
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Lightly grease a 9×13-inch baking dish with olive oil.
Step 2: Make the Buffalo Chicken
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In a bowl, mix shredded chicken with buffalo sauce until fully coated. Set aside.
Step 3: Mix the Cheese Filling
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In a separate bowl, combine:
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Ricotta cheese
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1 cup mozzarella
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Parmesan
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Parsley, garlic powder, salt, and pepper
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Mix until smooth and well blended.
Step 4: Assemble the Lasagna
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Spread a thin layer of buffalo chicken at the bottom of the baking dish.
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Place 3 cooked lasagna noodles on top.
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Spread half of the ricotta mixture over the noodles.
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Add another layer of buffalo chicken and top with 3 more noodles.
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Spread remaining ricotta mixture and top with the rest of the chicken.
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Sprinkle remaining 1 cup of mozzarella evenly over the top.
Step 5: Bake
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Cover the dish with foil and bake for 25 minutes.
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Remove foil and bake an additional 10–15 minutes, until the cheese is bubbly and golden brown.
Step 6: Add Ranch Drizzle
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Mix ranch dressing with a little water to thin, if desired.
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Once the lasagna rests for 5 minutes after baking, drizzle the ranch over the top.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American