Buffalo Chicken Lasagna Ranch Drizzle Recipe
This bold and creamy lasagna layers tender chicken, spicy buffalo sauce, and a rich, cheesy ranch mixture between soft pasta sheets. Baked until bubbling and golden, it’s finished with a cool ranch drizzle, green onions, and blue cheese crumbles for the ultimate comforting, flavor-packed dish.
Equipment
- Stand mixer
- 9x13 baking dish
- Nonstick cooking spray
- Aluminum foil
- Measuring cups
- Oven
Ingredients
- 24 oz cream cheese softened
- 3½ cups shredded or chopped rotisserie chicken
- 12 oz lasagna noodles, cooked to al dente
- 2 cups mozzarella cheese
- 1 cup buffalo sauce, or hot sauce
- 1 pack of ranch seasoning
- 2 cups cheddar cheese
- ½ cup milk
Instructions
- In a stand mixer bowl, combine cream cheese, ranch dressing, buffalo sauce, milk, and 1½ cups of each cheese, mixing just until blended.
- Coat a 9x13" baking dish with nonstick spray.
- Spread ¼ of the cheese mixture evenly across the bottom.
- Lay down a layer of pasta, overlapping as needed for full coverage.
- Spread another ¼ of the cheese mixture over the pasta and top with half the shredded chicken.
- Repeat the layering process with pasta, cheese mixture, and chicken.
- Place a final pasta layer on top, then spread the remaining cheese mixture over it.
- Sprinkle the rest of the cheese evenly on top and cover the dish tightly with foil.
- Bake at 375°F for 45 minutes, then remove the foil and bake for another 10 minutes until bubbly and golden.
- Let the lasagna rest for 8-10 minutes before slicing.
- Serve with a drizzle of ranch, sliced green onions, and blue cheese crumbles as desired.
Notes
- Assemble up to a day in advance, then bake when ready to serve.
- Use mild buffalo sauce for less heat or add extra for a spicier kick.