Buffalo Chicken Lasagna with a Ranch Twist Recipe
This Buffalo Chicken Lasagna with a Ranch Twist is a spicy and creamy twist on the classic lasagna, perfect for game day or a hearty family dinner. Layers of buffalo chicken, rich ricotta cheese, and gooey mozzarella make this dish a crowd-pleaser.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Lasagna Noodles:
9 lasagna noodles
Cooked and Shredded Chicken:
3 cups
Buffalo Wing Sauce:
1 cup
Ranch Seasoning Mix:
1 packet
Ricotta Cheese:
15 ounces
Egg:
1 large
Shredded Mozzarella Cheese:
2 cups
Shredded Cheddar Cheese:
1 cup
Crumbled Blue Cheese (optional):
1/2 cup
Chopped Green Onions (optional):
2 tablespoons
Salt and Pepper:
to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and cook the lasagna noodles according to package directions.
- Prepare Chicken: In a large bowl, mix the shredded chicken with buffalo sauce and ranch seasoning until fully coated.
- Prepare Cheese Mixture: In a separate bowl, combine ricotta cheese, egg, salt, and pepper.
- Layer Ingredients: Spread a thin layer of the buffalo chicken mixture in the bottom of a 9×13-inch baking dish. Layer noodles, ricotta mixture, buffalo chicken, and cheeses.
- Bake: Cover with foil and bake for 25 minutes. Uncover and bake for another 15–20 minutes until golden.
- Rest and Garnish: Let it rest for 10 minutes before slicing. Garnish with green onions if desired.
Notes
- You can substitute blue cheese with extra mozzarella or cheddar.
- Rotisserie chicken can be used for quicker prep.
- For a spicier version, add extra buffalo sauce or hot sauce.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
