Ingredients:
2 cups cooked chicken, shredded
12 lasagna noodles, cooked and drained
1 cup buffalo sauce (or more, to taste)
2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup cream cheese, softened
1/4 cup green onions, chopped (for garnish)
1 tablespoon olive oil (optional, for cooking chicken)
1/4 cup ranch dressing (for drizzle)
1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions:
Preheat Oven:
Preheat the oven to 375°F (190°C).
Prepare Chicken: If not using pre-cooked chicken, heat olive oil in a skillet over medium heat and cook chicken until browned and cooked through, about 7-10 minutes. Shred the chicken and mix with buffalo sauce.
Prepare Cheese Mixture: In a bowl, combine ricotta cheese, cream cheese, 1 cup mozzarella, cheddar, and Parmesan cheeses. Stir until well combined.
Assemble Lasagna: In a greased 9×13-inch baking dish, layer the ingredients starting with a thin layer of buffalo chicken mixture. Then add a layer of lasagna noodles, followed by a layer of cheese mixture. Repeat the layers, finishing with a top layer of buffalo chicken and remaining mozzarella cheese.
Bake Lasagna: Cover with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Ranch Drizzle: While the lasagna is baking, mix ranch dressing with a little buffalo sauce to create the drizzle.
Serve:
Remove from the oven and let it cool for a few minutes. Drizzle with the ranch dressing mixture and garnish with chopped green onions and parsley.
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Servings: 6
Calories: Approx. 550 per serving
Notes: A spicy, cheesy twist on lasagna with buffalo chicken and a cool ranch drizzle – perfect for game day or a flavorful dinner!
