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A hot dish of cheesy buffalo ranch chicken lasagna with bubbly cheese and chicken

Zesty Buffalo Ranch Chicken Lasagna

This Zesty Buffalo Ranch Chicken Lasagna combines spicy buffalo chicken with creamy ranch and ricotta, layered between no-boil noodles and lots of cheese for a comforting and flavorful dish.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 8 servings
Calories 450 kcal

Equipment

  • medium bowl
  • 9x13 inch baking dish
  • aluminum foil

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil
  • 2 cups cooked chicken shredded or diced (rotisserie chicken works great!)
  • ½ cup buffalo wing sauce adjust to your spice preference
  • ¼ cup ranch dressing plus more for drizzling
  • 15 no-boil lasagna noodles
  • 1 container ricotta cheese (15-ounce)
  • 1 large egg
  • ½ cup grated Parmesan cheese plus more for topping
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 4 cups shredded mozzarella cheese divided
  • 2 cups shredded Monterey Jack cheese divided (or more mozzarella)
  • ½ cup chopped fresh chives or green onions for garnish

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C). In a medium bowl, combine shredded chicken, buffalo wing sauce, and ¼ cup ranch dressing, stirring until chicken is evenly coated.
  • In another bowl, mix ricotta cheese, egg, ½ cup Parmesan cheese, garlic powder, onion powder, salt, and pepper until smooth and well combined.
  • In a separate bowl, toss together 3 cups of mozzarella cheese and 1 cup of Monterey Jack cheese to create your layering cheese blend.

Assembly

  • Spread a thin layer of the chicken mixture on the bottom of a 9x13 inch baking dish, then place 3 no-boil lasagna noodles over the chicken.
  • Spread half of the ricotta mixture over the noodles, then top with half of the buffalo ranch chicken mixture, and sprinkle generously with about a third of the shredded cheese blend.
  • Add another 3 noodles, then repeat the layering with the remaining ricotta, chicken mixture, and another third of the shredded cheese blend.
  • Place 3 more noodles on top, then cover with the remaining shredded mozzarella and Monterey Jack cheeses.

Baking & Serving

  • Cover the baking dish loosely with aluminum foil (spray the underside with cooking spray to prevent sticking) and bake for 30 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
  • Let the lasagna rest for 10-15 minutes before slicing and serving to allow the layers to set; garnish with extra ranch dressing and fresh chives or green onions.

Notes

For an extra kick, add a pinch of cayenne pepper to the buffalo chicken mixture. You can assemble the lasagna ahead of time and refrigerate it. Let it come to room temperature for about 30 minutes before baking, and you might need to add an extra 10-15 minutes to the covered baking time.