Description
A bold and comforting twist on classic lasagna, layered with tender shredded chicken, creamy cheese, and tangy Buffalo sauce. Perfect for gatherings, game days, or hearty family dinners.
Ingredients
4 cups cooked shredded chicken (about 1 ½ pounds boneless, skinless chicken breasts)
1 ½ cups Buffalo sauce
1 cup ranch dressing or blue cheese dressing
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon black pepper
15 ounces ricotta cheese (about 2 cups)
1 large egg
2 cups shredded mozzarella cheese
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)
12 lasagna noodles
2 cups shredded mozzarella cheese (for layering)
1 cup shredded Monterey Jack cheese
½ cup Buffalo sauce (for topping)
2 green onions, thinly sliced
Instructions
Preheat oven to 375°F (190°C).
In a large bowl, combine shredded chicken, 1 ½ cups Buffalo sauce, ranch or blue cheese dressing, garlic powder, onion powder, smoked paprika, and black pepper.
In another bowl, mix ricotta cheese, egg, 2 cups mozzarella, cheddar, Parmesan, and parsley.
Cook lasagna noodles according to package instructions if not using oven-ready noodles. Drain.
Spread a thin layer of chicken mixture in a 9×13-inch baking dish.
Add a layer of noodles, then spread one-third of the cheese mixture, followed by one-third of the chicken mixture. Sprinkle mozzarella and Monterey Jack on top.
Repeat layers two more times, finishing with cheese on top. Drizzle ½ cup Buffalo sauce over the top.
Cover with foil and bake for 25 minutes. Remove foil and bake 15–20 more minutes until bubbly and golden.
Let rest 10–15 minutes before slicing. Garnish with green onions before serving.
Notes
For milder flavor, reduce Buffalo sauce to 1 cup and increase dressing slightly.
Rotisserie chicken works well for convenience.
Letting the lasagna rest before slicing helps maintain clean layers.
Can be assembled ahead and refrigerated up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 45 minutes