Cheesy Buffalo Ranch Chicken Lasagna

Absolutely! Here’s a long, detailed recipe for Cheesy Buffalo Ranch Chicken Lasagna, a bold, spicy, and creamy twist on classic lasagna. This indulgent dish layers tender shredded chicken, tangy buffalo sauce, rich ranch-infused béchamel, lasagna noodles, and gooey cheese. It’s perfect for gatherings, game day, or when you’re craving serious comfort food.

🧀🔥 Cheesy Buffalo Ranch Chicken Lasagna

Servings: 8–10

Prep Time: 30 minutes

Cook Time: 50–60 minutes

Total Time: ~1 hour 30 minutes

Difficulty: Moderate

Creamy, spicy, cheesy, and unforgettable.

🛒 Ingredients

For the Chicken Mixture:

• 3 cups cooked, shredded chicken (rotisserie or poached)
• 1 ½ cups buffalo wing sauce (like Frank’s RedHot or your favorite)
• ½ cup ranch dressing (store-bought or homemade)
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika

For the Ranch Béchamel Sauce:

• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk (warm)
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ tsp dried dill
• ½ tsp dried parsley
• ½ tsp onion powder
• ½ cup ranch dressing
• 1 cup shredded mozzarella (optional, for extra richness)

For Assembly:

• 9–12 lasagna noodles (regular or no-boil)
• 2 cups shredded mozzarella cheese
• 1 cup sharp cheddar cheese
• ½ cup crumbled blue cheese (optional, for classic buffalo flavor)
• 1 cup ricotta or cottage cheese
• 1 egg
• ¼ cup grated Parmesan
• 2 tbsp fresh parsley or chives (for garnish)

🔪 Step-by-Step Instructions

1. 

Prepare the Chicken Filling

• In a large bowl, combine shredded chicken, buffalo wing sauce, ranch dressing, garlic powder, onion powder, and smoked paprika.
• Mix thoroughly and set aside. Taste and adjust heat level by adding more or less buffalo sauce.

🔥 Tip: For extra heat, add cayenne or a dash of hot sauce.

2. 

Make the Ranch Béchamel Sauce

• In a medium saucepan, melt butter over medium heat.
• Whisk in flour to form a roux and cook for 1–2 minutes, until golden and nutty.
• Gradually whisk in warm milk, a little at a time, to avoid lumps.
• Add salt, garlic powder, black pepper, dill, parsley, and onion powder.
• Let the sauce simmer and thicken for 5–7 minutes, whisking often.
• Stir in ranch dressing and optional shredded mozzarella. Stir until smooth.
• Remove from heat and set aside.

🧄 Tip: Use a good-quality ranch dressing or homemade for best flavor.

3. 

Boil the Lasagna Noodles (if not using no-boil)

• Bring a large pot of salted water to a boil.
• Cook lasagna noodles until al dente, about 8–9 minutes.
• Drain and rinse with cold water. Lay flat on parchment or drizzle with oil to prevent sticking.

4. 

Mix the Ricotta Layer

• In a small bowl, combine ricotta (or cottage cheese) with 1 beaten egg and grated Parmesan.
• Stir until smooth and creamy.

5. 

Assemble the Lasagna

Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

Layering Order (Bottom to Top):

1. Thin layer of béchamel sauce (to prevent sticking)
2. 3–4 lasagna noodles
3. ½ of the buffalo chicken mixture
4. ⅓ of the béchamel sauce
5. ½ of the ricotta mixture (dollop and gently spread)
6. Sprinkle of mozzarella and cheddar
7. Repeat the layers:
   
   • Noodles
   • Remaining buffalo chicken
   • ⅓ béchamel
   • Remaining ricotta
   • More mozzarella & cheddar
9. Top layer:
   
   • Final noodles
   • Remaining béchamel
   • Remaining shredded cheese
   • Optional: sprinkle with blue cheese for authentic buffalo zing

6. 

Bake

• Cover with foil and bake for 30 minutes.
• Remove foil and bake uncovered for an additional 15–20 minutes, until bubbly and golden on top.
• Let rest for 10–15 minutes before slicing—this helps the layers hold together.

🧀 Tip: Place a baking sheet under the dish to catch any bubbling cheese spillover.

🌿 Garnish & Serve

• Sprinkle with chopped parsley or chives.
• Drizzle with extra buffalo sauce or ranch before serving.
• Serve with a simple green salad, celery sticks, or garlic bread.

🔁 Variations

• Spicy BBQ Version: Swap buffalo sauce for spicy BBQ sauce + a splash of hot sauce.
• Low-carb: Use sliced grilled zucchini or low-carb lasagna noodles instead of pasta.
• Vegetarian: Substitute chicken with roasted cauliflower or jackfruit.
• Crunchy topping: Add panko mixed with butter and Parmesan for the last 10 minutes of baking.

🥡 Storage & Reheating

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Cover with foil and warm in the oven at 350°F for 20–25 minutes, or microwave individual slices.

🍽️ Bonus: Make-Ahead Instructions

• Fully assemble the lasagna up to 24 hours in advance.
• Cover and refrigerate.
• When ready to bake, let it sit at room temperature for 30 minutes before baking as directed.

Would you like a printable version, a slow cooker or instant pot adaptation, or homemade buffalo and ranch sauce recipes to pair with this lasagna?