Description
This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is a creamy, spicy twist on the classic lasagna. Layers of tender chicken tossed in buffalo sauce, creamy cheese, and lasagna noodles come together with the perfect balance of heat and coolness. The ranch drizzle adds a refreshing, tangy finish to every bite. It’s an irresistible, comfort food masterpiece for any buffalo chicken lover!
Ingredients
Scale
For the lasagna:
- 1 lb cooked chicken breast, shredded
- 1 cup buffalo sauce (more or less to taste)
- 12 oz lasagna noodles (regular or no-boil)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- 1 ½ cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup heavy cream
- Salt and pepper, to taste
For the ranch drizzle:
- ½ cup ranch dressing
- 2 tablespoons buffalo sauce (optional, for extra spice)
Instructions
- Prepare the noodles: Cook the lasagna noodles according to the package instructions. Drain and set aside (skip this step if using no-boil noodles).
- Make the buffalo chicken mixture: In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the garlic and cook for another 1 minute.
- Add the shredded chicken to the skillet and toss with buffalo sauce, seasoning with salt and pepper. Stir until the chicken is well coated and heated through. Set aside.
- Prepare the cheese mixture: In a large bowl, combine ricotta cheese, 1 cup of shredded mozzarella, 1 cup of shredded cheddar, sour cream, and heavy cream. Stir to combine, then season with salt and pepper to taste.
- Assemble the lasagna: Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, start by spreading a thin layer of the cheese mixture on the bottom. Then add a layer of lasagna noodles, followed by a layer of the buffalo chicken mixture. Repeat layers (noodles, cheese mixture, chicken mixture) until all ingredients are used up, finishing with a layer of cheese mixture on top.
- Bake the lasagna: Sprinkle the top layer with the remaining mozzarella and cheddar cheeses. Cover with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Make the ranch drizzle: While the lasagna is baking, whisk together ranch dressing and buffalo sauce in a small bowl.
- Serve: Once the lasagna is done, let it sit for 5 minutes before slicing. Drizzle the ranch mixture over each serving and enjoy!
Notes
- If you like extra heat, add more buffalo sauce to the chicken mixture or drizzle additional buffalo sauce on top.
- For an even creamier lasagna, you can add a bit more sour cream or ricotta to the cheese mixture.
- You can use ground chicken or turkey as an alternative to shredded chicken.
- If you’re looking to make it a bit healthier, you can use low-fat ricotta and mozzarella, as well as reduced-fat ranch dressing.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg