Description
Looking for a unique and flavorful twist on a classic dish? This Buffalo Chicken Lasagna with a Ranch Twist combines the creamy, cheesy goodness of lasagna with the bold, spicy flavors of buffalo chicken and the cool, tangy richness of ranch dressing. It’s the ultimate comfort food with an exciting, zesty kick! Whether you’re hosting a dinner party, feeding the family, or simply craving something different, this lasagna is sure to satisfy your taste buds.
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Ingredients
For the Buffalo Chicken Sauce:
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3 cups cooked chicken (shredded, preferably rotisserie chicken)
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½ cup buffalo sauce (more or less depending on your spice preference)
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¼ cup ranch dressing
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1 tbsp olive oil
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1 small onion, diced
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2 cloves garlic, minced
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1 tsp ground paprika
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1 tsp ground cumin
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½ tsp salt
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¼ tsp black pepper
For the Cheese Mixture:
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15 oz ricotta cheese
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1 ½ cups shredded mozzarella cheese (divided)
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1 cup shredded cheddar cheese
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1 cup grated Parmesan cheese
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1 egg
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1 tbsp fresh parsley (optional, for garnish)
For the Lasagna:
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12 lasagna noodles (regular or no-boil)
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1 ½ cups shredded mozzarella cheese (for layering)
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1 tbsp olive oil (for greasing the baking dish)
Instructions
Step 1: Cook the Lasagna Noodles (if using regular noodles)
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If you’re using regular lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to the package instructions. Drain and set aside. If using no-boil noodles, skip this step.
Step 2: Prepare the Buffalo Chicken Sauce
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Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.
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Add the minced garlic and cook for another 30 seconds until fragrant.
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Stir in the shredded chicken, buffalo sauce, ranch dressing, paprika, cumin, salt, and pepper.
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Let the chicken mixture simmer for 5-7 minutes, until the sauce thickens slightly and the chicken is well coated. Remove from heat and set aside.
Step 3: Prepare the Cheese Mixture
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In a large mixing bowl, combine the ricotta cheese, 1 ½ cups shredded mozzarella cheese, shredded cheddar cheese, Parmesan cheese, and the egg. Stir until everything is well combined.
Step 4: Assemble the Lasagna
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Preheat your oven to 375°F (190°C).
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Lightly grease your 9×13-inch baking dish with olive oil.
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Start by spreading a thin layer of the buffalo chicken sauce on the bottom of the dish. This helps prevent the noodles from sticking.
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Place a layer of lasagna noodles over the sauce (either regular or no-boil).
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Spread a generous layer of the cheese mixture over the noodles.
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Add a layer of buffalo chicken sauce on top of the cheese.
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Repeat the layers (noodles, cheese mixture, buffalo chicken sauce) until all ingredients are used up. Make sure the final layer is buffalo chicken sauce.
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Top the lasagna with the remaining shredded mozzarella cheese (about 1 ½ cups).
Step 5: Bake the Lasagna
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Cover the lasagna with aluminum foil and bake for 25 minutes.
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After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Step 6: Serve & Garnish
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Remove the lasagna from the oven and let it rest for 5-10 minutes before cutting into it. This helps the layers set and makes it easier to serve.
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Garnish with fresh parsley, if desired, and serve hot with a side of garlic bread or a fresh salad.
Notes
Use Rotisserie Chicken: For a quicker and more flavorful option, use store-bought rotisserie chicken. It saves time and adds extra flavor to the dish.
Adjust the Spice Level: If you like it spicier, add extra buffalo sauce to the chicken mixture or use a hotter variety of buffalo sauce.
Avoid Overcooking the Noodles: If using regular lasagna noodles, don’t overcook them. They should be slightly firm to the bite before baking, as they will continue to cook in the oven.
Use No-Boil Noodles for Convenience: No-boil lasagna noodles make this recipe even easier and quicker to prepare. Just layer them straight from the box without boiling!
- Prep Time: 20
- Cook Time: 45 minutes
- Cuisine: American