The first time I experimented with buffalo chicken in a baked pasta dish, I knew I was onto something spectacular. There’s just something about the spicy kick of buffalo sauce paired with creamy, cooling ranch that creates an irresistible flavor profile. But when you layer that magic into a hearty, cheesy lasagna? That, my friends, is pure culinary genius, especially for those nights when only ultimate comfort food will do. This Cheesy Buffalo Ranch Chicken Lasagna isn’t just a meal; it’s a celebration in seven indulgent bites, promising to transform your dinner routine from mundane to magnificent.
Why You’ll Love This Dish
This isn’t your Nonna’s lasagna, and that’s precisely why it’s so fantastic! You’ll absolutely adore this Cheesy Buffalo Ranch Chicken Lasagna because it takes familiar, comforting flavors and elevates them into something truly special. It’s perfect for those busy weeknights when you need something hearty and satisfying but also crave a little excitement. It’s a wonderful dish to bring to a potluck, guaranteed to be a crowd-pleaser, and let’s be honest, who doesn’t love the idea of turning last night’s leftover rotisserie chicken into something this spectacular?
> “I made this for a family gathering, and it was an absolute hit! Everyone raved about the unique flavors, and even the kids who usually turn their noses up at anything ‘spicy’ devoured it. It’s definitely going into my regular rotation!” – A Satisfied Home Cook
The Cooking Process Explained
Making this Cheesy Buffalo Ranch Chicken Lasagna is incredibly rewarding, and the process is more straightforward than you might think. We’ll start by preparing our flavorful buffalo chicken mixture, which will be the star of our lasagna. Then, we’ll whisk together a creamy, dreamy ranch-infused ricotta mixture that provides that essential cooling contrast. Next comes the layering — a fun, almost meditative process of alternating noodles, our spicy chicken, the creamy ranch cheese, and plenty of mozzarella, culminating in a golden, bubbling masterpiece baked to perfection.
What You’ll Need
To embark on this delicious journey, gather these items:
- Rotisserie Chicken: 2 cups, shredded (This is your shortcut to flavor!)
- Buffalo Sauce: 1/2 cup (Your favorite brand works best here.)
- Ranch Dressing: 1/4 cup (For that creamy, tangy counterbalance.)
- No-Boil Lasagna Noodles: 9-12 sheets (A true time-saver.)
- Ricotta Cheese: 15 ounces (Full-fat for ultimate creaminess.)
- Cream Cheese: 4 ounces, softened (Adds extra richness.)
- Parmesan Cheese: 1/2 cup, grated, plus more for topping (Salty, nutty goodness.)
- Mozzarella Cheese: 3 cups, shredded (The melty, stretchy star.)
- Garlic Powder: 1 teaspoon
- Onion Powder: 1/2 teaspoon
- Salt and Black Pepper: To taste
- Fresh Chives or Green Onions: For garnish, optional
Directions to Follow
Let’s get this Cheesy Buffalo Ranch Chicken Lasagna baking!
- Preheat & Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Buffalo Chicken Mixture: In a large bowl, combine the shredded chicken, buffalo sauce, and ranch dressing. Mix well until the chicken is evenly coated.
- Creamy Ranch Ricotta: In a separate medium bowl, combine the ricotta cheese, softened cream cheese, 1/2 cup grated Parmesan, garlic powder, onion powder, a pinch of salt, and pepper. Mix until smooth and well combined.
- First Layer: Spread a very thin layer of the buffalo chicken mixture on the bottom of the prepared baking dish. This helps prevent the noodles from sticking.
- Noodle Layer: Arrange 3-4 lasagna noodles over the chicken mixture, slightly overlapping if necessary.
- Chicken & Cheese Layer: Dollop half of the remaining buffalo chicken mixture over the noodles, spreading it gently. Then, spoon half of the creamy ranch ricotta mixture over the chicken, spreading it out. Sprinkle with 1 cup of shredded mozzarella.
- Repeat: Place another layer of lasagna noodles on top. Repeat the chicken, ricotta, and mozzarella layers.
- Final Layer: Top with a final layer of lasagna noodles. Spread any remaining ricotta mixture very thinly over these noodles (or skip if preferred, for a crispier top). Generously sprinkle with the remaining 1 cup of mozzarella and a sprinkle of extra Parmesan cheese.
- Bake: Cover the baking dish loosely with aluminum foil (you might want to spray the underside of the foil with non-stick spray to prevent cheese from sticking). Bake for 30 minutes.
- Uncover & Finish: Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
- Rest & Serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This helps it set and makes for cleaner cuts. Garnish with fresh chives or green onions if using.
How to Serve It
This Cheesy Buffalo Ranch Chicken Lasagna is hearty enough to be a meal all on its own, but it truly shines alongside a few simple companions. A crisp, fresh green salad with a light vinaigrette would be perfect to cut through the richness. Think mixed greens, cherry tomatoes, and cucumber. You could also serve it with some warm, crusty garlic bread to sop up any lingering bits of sauce. For a final flourish, a drizzle of extra ranch or a few dashes of hot sauce on top would appeal to those who love an extra kick!
Keeping Leftovers Fresh
Leftovers of this Cheesy Buffalo Ranch Chicken Lasagna are arguably just as good, if not better, the next day! Allow the lasagna to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days.
To reheat, you can pop individual servings in the microwave until heated through, or for a crispier top, reheat larger portions in an oven preheated to 350°F (175°C) for about 20-30 minutes, or until bubbling.
This lasagna also freezes wonderfully. Once cooled, you can freeze individual slices or the entire dish (if unbaked, bake first). Wrap tightly in plastic wrap and then in aluminum foil. It will stay good in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Pro Chef Tips
- Don’t Skimp on the Rest Time: This is crucial! Resting allows the layers to set, making for cleaner slices and preventing the lasagna from falling apart when served. Be patient and give it the full 10-15 minutes.
- Adjust the Heat: Love it fiery? Add a pinch of cayenne pepper to your buffalo chicken mixture, or use a hotter buffalo sauce. Prefer milder? Use a less spicy buffalo sauce or increase the ranch dressing slightly in the chicken mix.
- Even Spreading: Take your time spreading the layers evenly. This ensures every bite has a balanced ratio of chicken, cheese, and noodles.
- Rotisserie Chicken Magic: Seriously, don’t underestimate the power of a store-bought rotisserie chicken. It’s tender, flavorful, and saves you a ton of prep time. If cooking your own chicken, aim for well-seasoned, shredded chicken breast or thighs.
Creative Twists
- Blue Cheese Boost: For those who adore the classic buffalo-blue cheese combo, crumble some blue cheese into your ricotta mixture or sprinkle a light layer over the top during the last 10 minutes of baking.
- Veggie Power: Sneak in some finely diced celery or carrots into the buffalo chicken mixture for extra crunch and nutrition. Sautéed bell peppers or spinach could also work well in the ricotta layer.
- Pasta Alternatives: While no-boil noodles are a lifesaver, you could certainly use traditional lasagna noodles (boiled al dente first) or even switch it up with penne or ziti for a baked pasta casserole feel.
- Smoked Flavor: A dash of smoked paprika in the chicken mixture can add a lovely depth of flavor that complements the buffalo sauce beautifully.
Your Questions Answered
FAQ
Q: Can I prepare this lasagna ahead of time?
A: Absolutely! You can assemble the entire lasagna up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. Before baking, let it sit at room temperature for about 30 minutes, then bake as directed, potentially adding an extra 10-15 minutes to the covered baking time to ensure it’s heated through.
Q: What if I can’t find no-boil lasagna noodles?
A: No problem! You can use regular lasagna noodles. Boil them according to package directions until al dente (slightly undercooked), then rinse with cold water to prevent sticking and proceed with the recipe.
Q: Is this dish very spicy?
A: The spice level largely depends on the buffalo sauce you choose. Most buffalo sauces have a moderate heat that’s balanced by the ranch and cheeses in this recipe. If you prefer it milder, opt for a “mild” buffalo sauce or increase the amount of ranch dressing slightly in the chicken mixture. If you love heat, feel free to use a spicier sauce!
Spicy Buffalo Ranch Chicken Lasagna with Blue Cheese Crumbles
Equipment
- Large skillet or pan
- 9×13 inch baking dish
- Medium bowl
- Aluminum foil
Ingredients
Lasagna
- 12 oven-ready lasagna noodles
Chicken Mixture
- 3 cups cooked chicken, shredded (from 1 pre-cooked rotisserie chicken)
- 1 cup buffalo sauce (Frank’s RedHot Buffalo Wing Sauce recommended)
- 1/2 cup ranch dressing
- 4 oz cream cheese, softened
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup milk or chicken broth
- Salt and black pepper to taste
Ricotta Cheese Mixture
- 15 oz ricotta cheese
- 1 cup shredded mozzarella cheese plus 1/2 cup for topping
- 1 cup shredded cheddar cheese plus 1/2 cup for topping
- 1/4 cup blue cheese crumbles optional, for topping or mixing into ricotta
- Salt and black pepper to taste
Garnish (optional)
- Fresh parsley or green onions, chopped
Instructions
Preparation
- Preheat oven to 375°F (190°C), then melt butter in a large skillet over medium heat.
- Sauté the diced onion for 3-5 minutes until softened, then add minced garlic and cook for another minute.
- Add shredded chicken, buffalo sauce, ranch dressing, and softened cream cheese to the skillet and cook until creamy and combined.
- Adjust consistency with milk or broth if needed, then season with salt and pepper and remove from heat.
- In a separate bowl, combine ricotta cheese with 1 cup each of mozzarella and cheddar cheeses, optionally fold in 2 tablespoons of blue cheese crumbles, and season with salt and pepper.
Assembly
- Lightly grease a 9×13 inch baking dish and spread a thin layer of the chicken mixture on the bottom.
- Layer oven-ready lasagna noodles over the chicken mixture, then spread half of the remaining chicken mixture evenly over the noodles.
- Dollop half of the ricotta mixture over the chicken layer, then sprinkle with 1/4 cup each of the reserved shredded mozzarella and cheddar cheese.
- Add another layer of lasagna noodles, then spread the remaining chicken mixture over them.
- Dollop the remaining ricotta mixture over the chicken, then sprinkle with the rest of the reserved mozzarella and cheddar cheese.
- If using, sprinkle the remaining blue cheese crumbles on top.
Baking and Serving
- Cover the dish loosely with foil and bake for 25-30 minutes until bubbling.
- Remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the lasagna rest for 10-15 minutes before slicing and serving, and garnish with fresh parsley or green onions if desired.