Buffalo Chicken Lasagna Twist (Printable Version)
# What You’ll Need:
01 -
12 cooked lasagna noodles
02 -
2 cups shredded cooked chicken
03 -
1 cup Buffalo sauce
04 -
1 cup ranch dressing
05 -
1 (15 oz) container ricotta cheese
06 -
1 large egg
07 -
2 cups shredded mozzarella cheese
08 -
1 cup shredded cheddar cheese
09 -
1/2 cup crumbled blue cheese
10 -
1/2 teaspoon garlic powder
11 -
1/2 teaspoon onion powder
12 -
1/2 teaspoon salt
13 -
1/2 teaspoon black pepper
14 -
1/4 cup chopped green onions
# Steps to Follow:
01 -
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
02 -
In a bowl, mix shredded chicken with Buffalo sauce and ranch dressing until well combined.
03 -
In another bowl, whisk together ricotta cheese, egg, garlic powder, onion powder, salt, and black pepper.
04 -
Spread a thin layer of Buffalo chicken mixture on the bottom of the dish. Add a layer of lasagna noodles. Spread ricotta mixture over the noodles. Sprinkle with mozzarella, cheddar, and blue cheese (if using). Repeat layers until all ingredients are used, finishing with cheese on top.
05 -
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.
06 -
Let the lasagna rest for 10 minutes before slicing. Garnish with chopped green onions.
# Additional Notes:
01 -
For a milder version, use half Buffalo sauce and half marinara sauce.
02 -
Swap blue cheese for extra cheddar if you prefer a milder taste.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days.