Ultimate Cheesy Buffalo Chicken Lasagna with Ranch Drizzle

Did You Know 72% of Home Cooks Avoid Lasagna Because They Think It’s Too Complicated?

Let me tell you a secret: lasagna doesn’t have to be fussy, traditional, or even Italian-inspired to be absolutely irresistible. In fact, some of the most mouthwatering versions break all the rules—just like this Cheesy Buffalo Chicken Lasagna with Ranch Drizzle. Imagine layers of tender chicken, fiery buffalo sauce, and gooey melted cheese, all hugged by tender pasta sheets and finished with a cool, creamy ranch drizzle. It’s the kind of dish that makes weeknight dinners feel like a celebration.

I get it—lasagna can seem intimidating. The layering, the sauces, the patience required while it bakes. But what if I told you this recipe is designed for real life? No fussy béchamel, no hours of simmering. Just bold flavors, simple steps, and a result that’ll have everyone at the table asking for seconds (and the recipe).

This isn’t just another lasagna—it’s a flavor explosion inspired by game-day wings, transformed into cozy, cheesy perfection. Whether you’re feeding a crowd or meal-prepping for the week, this dish delivers comfort with a kick. And that ranch drizzle? It’s the cooling counterpart to the spicy buffalo sauce, tying everything together like the best kind of culinary hug.

So, if you’ve ever hesitated to make lasagna because it felt too time-consuming or predictable, let this Cheesy Buffalo Chicken Lasagna with Ranch Drizzle change your mind. Sometimes, the best meals come from breaking the rules—and this one’s a game-changer.

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Cheesy Buffalo Chicken Lasagna with Ranch Drizzle

There’s something magical about the way spicy buffalo sauce, tender chicken, and melty cheese come together in this lasagna. It’s comfort food with a kick—perfect for game day, potlucks, or just when you’re craving something indulgent. And that creamy ranch drizzle? It’s the cooling counterpart to all that fiery goodness. Let’s dive in!

Ingredients You’ll Need

• 3 cups shredded cooked chicken – Rotisserie chicken works beautifully here, but leftover grilled or baked chicken is great too. Just make sure it’s well-seasoned!
• 1 (15 oz) container ricotta cheese – Whole milk ricotta gives the creamiest texture, but part-skim works in a pinch.
• 1 large egg – This helps bind the ricotta layer so it doesn’t get too runny.
• 2 cups shredded mozzarella cheese – Because what’s lasagna without stretchy, gooey mozzarella?
• 1 cup shredded cheddar cheese – Sharp cheddar adds a nice tang to balance the heat.
• 1 (16 oz) jar buffalo sauce – Use your favorite brand—I love Frank’s RedHot for that classic buffalo flavor.
• 9 no-boil lasagna noodles – A total time-saver! No pre-cooking required.
• 1/2 cup ranch dressing – Homemade or store-bought, either works. Thin it with a splash of milk if it’s too thick for drizzling.
• 1/4 cup chopped fresh parsley or cilantro – A little green for freshness and color.
• 1 tsp garlic powder – Because garlic makes everything better.
• Salt and pepper to taste – Don’t skip seasoning each layer—it makes all the difference!

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. There’s nothing worse than lasagna sticking to the pan, so don’t skimp on the butter or non-stick spray!

Step 2: Mix the Ricotta Layer
In a medium bowl, combine the ricotta, egg, garlic powder, and a pinch of salt and pepper. Stir until smooth and creamy. This mixture is the glue that holds everything together, so make sure it’s well blended.

Step 3: Toss the Chicken in Buffalo Sauce
In another bowl, toss the shredded chicken with about 3/4 of the buffalo sauce (reserve the rest for later). You want every piece of chicken coated in that spicy, tangy goodness. If you love extra heat, feel free to add a dash of cayenne pepper here!

Step 4: Start Layering
Spread a thin layer of the remaining buffalo sauce on the bottom of the baking dish—this keeps the noodles from drying out. Then, place 3 lasagna noodles side by side (they’ll expand as they bake). Next, spoon half the ricotta mixture over the noodles, followed by half the buffalo chicken, and a third of the shredded cheeses. Repeat the layers once more: noodles, ricotta, chicken, cheese.

Step 5: The Final Layer
Top with the last 3 noodles and the remaining cheese. Cover the dish with foil—this helps the noodles cook through without the cheese browning too quickly. Pop it in the oven and bake for 25 minutes covered, then uncover and bake for another 10-15 minutes until bubbly and golden.

Conclusion

This Cheesy Buffalo Chicken Lasagna with Ranch Drizzle is the ultimate comfort food mashup—spicy, creamy, and packed with layers of flavor. Whether you’re feeding a crowd or just craving something indulgent, this dish delivers big on taste and satisfaction. The tender shredded chicken, tangy buffalo sauce, and melty cheeses come together beautifully, while the cool ranch drizzle adds the perfect finishing touch.

Ready to dive in? Give this recipe a try and let us know how it turns out in the comments below! And if you loved this twist on lasagna, be sure to check out our other comfort food favorites for more hearty, crowd-pleasing meals.

FAQs

Can I make this lasagna ahead of time?

Absolutely! Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. When ready to bake, add an extra 10-15 minutes to the cooking time since it’ll be cold from the fridge.

How spicy is this dish?

The heat level depends on your buffalo sauce—mild sauces will keep it family-friendly, while hot sauces will kick up the spice. You can also adjust by using less sauce or adding a touch of honey to balance the heat.

Can I substitute the ranch drizzle?

Of course! Blue cheese dressing makes a delicious alternative if you prefer that classic buffalo pairing. Or, for a lighter option, try Greek yogurt mixed with ranch seasoning.

What’s the best way to shred the chicken?

For effortless shredding, use a stand mixer with the paddle attachment on low speed, or two forks. Cooked chicken breasts or thighs both work great here!

Can I freeze leftovers?

Yes! Let the lasagna cool completely, then slice and freeze individual portions in airtight containers for up to 3 months. Reheat in the oven at 350°F until warmed through.