Go Back
Cheesy Buffalo Ranch Chicken Lasagna, a creamy and spicy layered pasta dish with chicken, buffalo sauce, ranch dressing, and plenty of cheese, is shown as the featured image.

Cheesy Buffalo Ranch Chicken Lasagna Ultimate

This ultimate lasagna combines the fiery kick of buffalo chicken wings with the cool tang of ranch dressing and the cheesy goodness of lasagna. It's a comforting and flavorful dish perfect for weeknight dinners or special occasions, offering a delightful balance of spice and creaminess.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 3 cups shredded mozzarella cheese, divided
  • 1/4 cup ranch dressing, for drizzling optional

Equipment

  • large skillet
  • Two forks
  • mixing bowls
  • 9x13-inch baking dish
  • aluminum foil
  • Oven
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Season chicken breasts with garlic powder, onion powder, salt, and pepper.
  4. Cook chicken for 6-8 minutes per side, or until cooked through.
  5. Once cooled slightly, shred the chicken using two forks.
  6. Place shredded chicken in a bowl and toss with 1/2 cup of buffalo wing sauce.
  7. In a separate bowl, combine ricotta cheese, Parmesan cheese, ranch dressing mix, and parsley. Mix well.
  8. Spread a thin layer of buffalo sauce (about 1/4 cup) in the bottom of a 9x13 inch baking dish.
  9. Layer 3-4 cooked lasagna noodles over the sauce.
  10. Spread half of the ricotta mixture over the noodles.
  11. Sprinkle with 1 cup of mozzarella cheese.
  12. Top with half of the buffalo chicken.
  13. Layer 3-4 more cooked lasagna noodles over the chicken.
  14. Spread the remaining ricotta mixture over the noodles.
  15. Sprinkle with 1 cup of mozzarella cheese.
  16. Top with the remaining buffalo chicken.
  17. Layer the remaining cooked lasagna noodles over the chicken.
  18. Spread the remaining buffalo sauce over the noodles.
  19. Sprinkle with the remaining 1 cup of mozzarella cheese.
  20. Cover the baking dish with aluminum foil and bake for 20 minutes.
  21. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and lasagna is heated through.
  22. Let the lasagna rest for 10-15 minutes before cutting and serving.
  23. Drizzle with ranch dressing (if desired).

Notes

For a milder flavor, use less buffalo sauce. For a spicier flavor, add more buffalo sauce. Cook the lasagna noodles al dente to prevent a soggy lasagna. Shredding the chicken allows it to absorb more buffalo sauce and creates a better texture. Store leftovers in the refrigerator for up to 3 days.