Buffalo Chicken Lasagna with a Ranch Twist

Ingredients

For the Lasagna:

• 12 lasagna noodles, cooked according to package directions

• 3 cups cooked chicken, shredded or chopped

• 1 cup buffalo sauce

• 1 cup ricotta cheese

• 1/2 cup ranch dressing

• 1 packet (1 oz) ranch seasoning mix

• 2 cups shredded mozzarella cheese, divided

• 1/2 cup crumbled blue cheese (optional)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• Salt and pepper to taste

For Serving:

• Extra ranch dressing for drizzling

• Green onions, sliced

• Additional blue cheese crumbles (optional)

Instructions

1. Preheat oven: Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray.

2. Prepare chicken mixture: In a large bowl, combine shredded chicken with buffalo sauce, mixing until chicken is evenly coated.

3. Make ranch cheese mixture: In a separate bowl, mix ricotta cheese, ranch dressing, ranch seasoning packet, garlic powder, onion powder, salt, and pepper until well combined. Stir in 1 cup of mozzarella cheese and blue cheese if using.

4. Start layering: Spread a thin layer of the buffalo chicken mixture on the bottom of the prepared baking dish. Add a layer of cooked lasagna noodles.

5. Continue layering: Spread half of the ranch-ricotta mixture over the noodles, then add half of the remaining buffalo chicken. Repeat with another layer of noodles, remaining ricotta mixture, and remaining chicken.

6. Final layer: Top with remaining lasagna noodles and sprinkle with the remaining 1 cup of mozzarella cheese.

7. Bake: Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.

8. Rest and serve: Let lasagna rest for 8-10 minutes before slicing. Serve with a drizzle of ranch dressing, sliced green onions, and extra blue cheese if desired.

Serves: 8-9 people
Total time: 1 hour 15 minutes