Easy Buffalo Chicken Lasagna
Take your weeknight dinners to the next level with this Easy Buffalo Chicken Lasagna—a bold, cheesy twist on the classic Italian favorite! Packed with tender shredded chicken coated in spicy Buffalo sauce, creamy ricotta blended with zesty ranch dressing, and layers of gooey mozzarella and Parmesan, this recipe delivers a mouthwatering fusion of flavors that’s sure to impress. The homemade white sauce adds a silky richness, while lasagna noodles perfectly nestle all the spicy, savory goodness. Ready in just over an hour, this comforting, crowd-pleasing casserole is ideal for game day gatherings, family dinners, or anytime you’re craving a flavorful, fuss-free meal packed with cheesy, tangy, and spicy perfection. Garnish with fresh green onions for an extra pop of freshness!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Shredded cooked chicken
- 1 cup Buffalo sauce
- 1 cup Ranch dressing
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 cup Chopped green onions
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick spray or butter and set aside.
Cook the lasagna noodles according to the package instructions until al dente. Drain and lay flat on a baking sheet to prevent sticking.
In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a roux.
Slowly whisk in the milk, stirring constantly, until the mixture thickens into a creamy white sauce. Remove from heat and stir in the salt and pepper.
Combine the shredded chicken and Buffalo sauce in a medium bowl, tossing until the chicken is evenly coated.
In a separate bowl, mix the ricotta cheese, Ranch dressing, and half of the green onions until smooth.
Spread a thin layer of the white sauce on the bottom of the prepared baking dish. Layer 4 lasagna noodles over the sauce.
Top the noodles with half of the Buffalo chicken mixture, followed by half of the ricotta mixture. Sprinkle 1 cup of mozzarella cheese over the top.
Repeat the layering process: another 4 noodles, the remaining Buffalo chicken, the remaining ricotta mixture, and 1 more cup of mozzarella cheese.
Finish with the last 4 noodles and pour the remaining white sauce over the top. Sprinkle the remaining mozzarella and the Parmesan cheese evenly over the top layer.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling.
Remove from the oven and let stand for 10 minutes before slicing. Garnish with the remaining green onions and serve warm.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1887 mg | 82% | |
| Total Carbohydrate | 73.1 g | 27% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 672 mg | 52% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
