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Spicy buffalo chicken, creamy ranch-infused ricotta, and layers of gooey melted cheese come together between tender pasta sheets to create an unforgettable fusion dish. This Buffalo Chicken Lasagna combines two beloved comfort foods – zesty buffalo wings and classic Italian lasagna – into one crowd-pleasing meal that delivers bold flavor in every bite. The cooling ranch elements perfectly balance the buffalo heat, while the familiar lasagna format transforms a typically messy finger food into a satisfying knife-and-fork experience.
I first created this recipe when looking for something different to bring to a potluck that wasn't the usual pasta salad or casserole. The empty dish and requests for the recipe told me I had a winner on my hands. What started as an experiment has become one of my most requested dishes, especially during football season when people crave those buffalo wing flavors but want something more substantial than appetizers.
Perfect Ingredients
- Shredded Chicken: Rotisserie chicken provides tender, pre-cooked meat that saves time—pull apart with two forks for perfect shreds
- Buffalo Sauce: Choose a quality sauce with the right balance of heat and tang—Frank's RedHot offers authentic flavor without overwhelming spice
- Lasagna Noodles: Traditional flat pasta sheets create the perfect structure—cook them just shy of al dente as they'll continue cooking in the oven
- Ricotta Cheese: Full-fat ricotta provides the creamiest texture—look for a smoother variety without too much graininess
- Ranch Seasoning: This dried herb and spice blend infuses the dish with classic ranch flavor—the powder form ensures even distribution
- Mozzarella Cheese: Creates those irresistible cheese pulls when serving—low-moisture varieties melt better than fresh for this application
- Blue Cheese Crumbles: Optional but authentic to the buffalo wing experience—adds pockets of tangy, complex flavor throughout the dish
Cooking Method
- Prepare Buffalo Chicken:
- Begin by shredding about three cups of cooked chicken. In a medium bowl, toss the shredded chicken with three-quarters cup of buffalo sauce and one tablespoon of ranch seasoning powder until every piece is evenly coated. The chicken should be moist but not swimming in sauce. Set aside to allow the flavors to meld while you prepare the other components.
- Cook Pasta:
- Bring a large pot of salted water to a boil. Cook twelve lasagna noodles according to package directions, but remove them about 1 minute before the recommended time for al dente. They'll finish cooking in the oven. Carefully remove the noodles and lay them flat on a lightly oiled baking sheet to prevent sticking.
- Create Cheese Mixture:
- In a large bowl, combine two cups of ricotta cheese, one beaten egg, one tablespoon of ranch seasoning powder, half a teaspoon of garlic powder, and a quarter cup of grated parmesan cheese. Mix thoroughly until smooth and well incorporated. This creamy layer will provide a cooling counterpoint to the spicy buffalo chicken.
- Begin Assembly:
- Preheat your oven to 375°F. Spread a thin layer of buffalo sauce on the bottom of a 9x13 inch baking dish. This prevents the noodles from sticking and adds flavor to every layer. Arrange four lasagna noodles slightly overlapping to create the first layer, trimming if necessary to fit the dish.
- Layer The Flavors:
- Spread half of the buffalo chicken mixture evenly over the noodles. Top with half of the ricotta mixture, spreading carefully to create an even layer. Sprinkle with one cup of shredded mozzarella and half a cup of shredded cheddar cheese. If using blue cheese, add a quarter cup of crumbles at this stage. Repeat the layers: noodles, buffalo chicken, ricotta mixture, and cheeses.
- Create Final Layer:
- Top with the remaining four lasagna noodles, a light layer of buffalo sauce, and finish with one cup of mozzarella and half a cup of cheddar cheese. The top layer of cheese will create a beautiful golden crust while protecting the noodles from drying out.
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My teenage nephew, who typically refuses anything resembling a casserole, took one bite of this lasagna and immediately asked for seconds. What surprised him most was how the familiar buffalo and ranch flavors he loved from wings worked so perfectly in a completely different format. Now he requests it for his birthday dinner every year.
Serving Suggestions
Complete your meal with sides that complement this bold lasagna. A simple celery and carrot stick platter with extra ranch dressing for dipping pays homage to traditional buffalo wing accompaniments while adding fresh crunch. A crisp garden salad with a light vinaigrette dressing provides refreshing contrast to the rich, spicy main dish. For a complete comfort food experience, add some garlic bread or buttery Texas toast to soak up every bit of the flavorful sauce.
Creative Variations
Customize this versatile dish to suit different tastes and dietary needs. Create a lighter version by substituting ground chicken breast for the shredded chicken and using part-skim cheeses. For extra vegetable goodness, add a layer of sautéed bell peppers, spinach, and onions between the pasta layers. Make a spicier version for heat lovers by adding diced jalapeños to the chicken mixture and using extra-hot buffalo sauce, then finishing with a drizzle of sriracha along with the ranch dressing.
Storage Solutions
Maintain flavor and texture with proper storage techniques. Refrigerate leftovers in an airtight container for up to four days. When reheating individual portions, sprinkle a few drops of water over the top before microwaving to restore moisture. For best results, reheat larger portions covered in a 350°F oven until the center reaches 165°F. This dish also freezes beautifully—prepare through assembly then freeze unbaked for up to three months. Thaw overnight in the refrigerator before baking as directed, adding 15-20 minutes to the covered baking time.
I've made countless lasagna variations over the years, but this buffalo chicken version remains one of my favorites for both everyday family dinners and casual entertaining. What makes it special is how it transforms familiar flavors into something unexpected yet immediately comforting. The way the spicy buffalo sauce permeates the dish while the creamy ranch elements cool your palate creates a perfect balance that keeps you coming back for "just one more bite." This recipe proves that sometimes the best dishes come from breaking traditional rules and bringing together flavors you already love in new, exciting ways.
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Frequently Asked Questions
- → Can I make this Buffalo Chicken Lasagna ahead of time?
- Yes! You can assemble the lasagna up to 24 hours in advance and keep it refrigerated. When ready to bake, allow it to sit at room temperature for 30 minutes, then add an extra 10-15 minutes to the covered baking time since it will be cold.
- → How spicy is this lasagna?
- With the full cup of Buffalo sauce, this lasagna has a medium spice level. For a milder version, use half Buffalo sauce and half marinara sauce. If you love heat, add a few dashes of hot sauce to the chicken mixture.
- → Can I use rotisserie chicken for this recipe?
- Absolutely! Rotisserie chicken is a great time-saver for this recipe. Simply remove the skin and shred the meat - it's tender and flavorful, perfect for this lasagna.
- → Do I need to boil the lasagna noodles first?
- The recipe calls for cooked lasagna noodles. If you're short on time, you can use no-boil lasagna noodles, but you might want to add a little extra liquid (about 1/4 cup of chicken broth) to help them cook properly.
- → Can I freeze this Buffalo Chicken Lasagna?
- Yes, this lasagna freezes well. You can freeze it either before or after baking. If freezing unbaked, thaw completely in the refrigerator before baking. If freezing after baking, thaw and reheat at 350°F until hot throughout, about 30 minutes.
- → What can I substitute for blue cheese if I don't like it?
- If blue cheese isn't your thing, simply omit it and add extra cheddar or mozzarella instead. The lasagna will still have plenty of cheesy goodness without it.