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Cheesy Buffalo Ranch Chicken Lasagna

A fun and flavorful twist on classic lasagna, combining creamy ranch dressing, spicy buffalo sauce, tender chicken, and melting cheeses.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 9 pieces Lasagna noodles Cook according to package instructions.
  • 3 cups Cooked chicken, shredded Using rotisserie chicken can save time.
  • 8 oz Cream cheese Softened for easier mixing.
  • 1 cup Ranch dressing
  • 1/2 cup Buffalo sauce Adjust quantity for desired spice level.
  • 2 cups Shredded mozzarella cheese For layering and topping.
  • 1/2 cup Parmesan cheese Sprinkled on top before baking.
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Salt To taste.
  • 1/2 tsp Black pepper To taste.
  • 1 tbsp Fresh parsley Optional, for garnish.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine shredded chicken, cream cheese, ranch dressing, buffalo sauce, garlic powder, onion powder, salt, and pepper until well mixed.
  3. Cook lasagna noodles according to package instructions; drain and set aside.
Assembly
  1. Spread a layer of the chicken mixture in the bottom of a baking dish.
  2. Place a layer of lasagna noodles on top of the chicken mixture.
  3. Add a layer of shredded mozzarella cheese.
  4. Repeat the layers (chicken mixture, noodles, mozzarella) until all ingredients are used, finishing with mozzarella cheese on top.
  5. Sprinkle parmesan cheese over the top.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 15 minutes or until cheese is bubbly and golden.
  3. Let it cool slightly before serving. Garnish with fresh parsley if desired.

Notes

Serve hot from the oven, and it pairs well with a fresh side salad or garlic bread. For storage, let it cool, then cover tightly and store in the fridge for up to 3 days or freeze for up to 3 months.