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

Spicy Buffalo Ranch Chicken Lasagna with Blue Cheese Crumbles

This hearty lasagna features shredded chicken tossed in a spicy buffalo ranch sauce, layered with creamy ricotta and a blend of cheeses, all baked to golden perfection. It's a comforting dish with a kick, perfect for a satisfying meal.
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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

  • Large skillet or pan
  • 9x13 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 9x13 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.

Notes

For extra heat, add a pinch of cayenne pepper to the chicken mixture. To make ahead, assemble the lasagna and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the covered baking time if baking from cold.