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):
Thin layer of béchamel sauce (to prevent sticking)
3–4 lasagna noodles
½ of the buffalo chicken mixture
⅓ of the béchamel sauce
½ of the ricotta mixture (dollop and gently spread)
Sprinkle of mozzarella and cheddar
Repeat the layers:
Noodles
Remaining buffalo chicken
⅓ béchamel
Remaining ricotta
More mozzarella & cheddar
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?