Cheesy Buffalo Chicken Lasagna with Ranch Drizzle ❤❤
Ingredients:
For the Lasagna:
12 lasagna noodles (cooked according to package instructions)
3 cups cooked shredded chicken (rotisserie works great!)
1 ½ cups Buffalo sauce (like Frank’s Red Hot)
1 cup ricotta cheese
1 egg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon salt
½ teaspoon black pepper
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
½ cup crumbled blue cheese (optional)
1 ½ cups Alfredo sauce (store-bought or homemade)
2 tablespoons butter
For the Ranch Drizzle:
½ cup ranch dressing
2 tablespoons milk (to thin it out)
Instructions:
1. Prepare the Chicken Filling
In a large bowl, mix shredded chicken with Buffalo sauce, butter, and half of the shredded mozzarella cheese. Stir until well combined.
2. Make the Ricotta Mixture
In another bowl, combine ricotta cheese, egg, garlic powder, onion powder, parsley, salt, and black pepper. Mix well.
3. Assemble the Lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of Alfredo sauce at the bottom of a 9x13-inch baking dish.
Place 3 cooked lasagna noodles on top.
Spread a layer of the ricotta mixture over the noodles.
Add a layer of Buffalo chicken mixture.
Sprinkle a bit of cheddar and mozzarella cheese.
Repeat the layers until you reach the top, finishing with noodles, Alfredo sauce, and a final layer of shredded cheeses.
4. Bake the Lasagna
Cover with foil and bake for 30 minutes.
Remove the foil and bake for another 10-15 minutes, until the cheese is golden and bubbly.
5. Drizzle with Ranch
In a small bowl, mix ranch dressing with milk to thin it out.
Drizzle over the lasagna before serving.
6. Serve & Enjoy
Let the lasagna cool for 5-10 minutes before slicing.
Garnish with chopped green onions, extra blue cheese, or a drizzle of extra Buffalo sauce.
🔥 Tip: Serve with a side of celery sticks and extra ranch or blue cheese dressing for a full Buffalo wing experience!
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