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Cheesy Buffalo Chicken Lasagna

Layers of tender pasta, spicy buffalo chicken, creamy ricotta filling, and melted cheddar cheese create the ultimate game day comfort food.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Dinner, Main Course
Cuisine: American, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Meat Mixture
  • 4 cups cooked chicken shredded
  • 1.5 cups buffalo wing sauce plus more for drizzling
Cheese Filling
  • 15 oz ricotta cheese
  • 8 oz cream cheese softened
  • 1 large egg
  • 0.5 cup ranch dressing optional
  • 1 tsp garlic powder
  • 1 tsp onion powder
Assembly
  • 12 sheets lasagna noodles cooked
  • 3 cups mozzarella cheese shredded
  • 2 cups sharp cheddar cheese shredded
  • 0.5 cup green onions chopped

Equipment

  • 9x13 Baking Dish
  • Large Pot (for noodles)
  • Mixing bowls
  • Whisk

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 baking dish.
  2. Boil lasagna noodles in salted water until al dente. Drain and set aside.
  3. In a bowl, mix shredded chicken with buffalo wing sauce until fully coated.
  4. In a separate bowl, whisk together ricotta, cream cheese, egg, ranch dressing, garlic powder, and onion powder until smooth.
  5. Combine the shredded mozzarella and cheddar cheese in a bowl.
  6. Spread a small amount of sauce on the bottom of the dish. Layer noodles, cheese filling, chicken mixture, and shredded cheese blend.
  7. Repeat layers twice more, finishing with a layer of noodles topped generously with the remaining shredded cheese.
  8. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden.
  9. Let rest for 15 minutes before slicing. Garnish with green onions.

Notes

For a lower carb version, substitute noodles with sliced zucchini. Ensure you let the lasagna rest after baking to allow the layers to set.