Ingredients
Scale
For the Chicken Mixture:
- 3 cups cooked, shredded chicken (rotisserie or poached)
- 1 ½ cups buffalo sauce (like Frank’s RedHot)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
For the Cheese Layer:
- 1 (15 oz) container ricotta cheese
- 1 large egg
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded mozzarella cheese
For Assembly:
- 12 lasagna noodles, cooked according to package instructions
- 2 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- ½ cup ranch or blue cheese dressing (optional, for layering)
- ¼ cup chopped green onions (for garnish)
- ¼ cup crumbled blue cheese (optional, for garnish)
Instructions
Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray.
Prepare the Chicken Mixture:
- In a large bowl, mix the shredded chicken with buffalo sauce, garlic powder, onion powder, and smoked paprika. Set aside.
Prepare the Cheese Mixture:
- In another bowl, combine ricotta cheese, egg, dried parsley, salt, black pepper, and shredded mozzarella cheese. Mix well.
Cook the Lasagna Noodles:
- Boil the lasagna noodles according to package directions. Drain and lay them flat on a parchment-lined surface.
Assemble the Lasagna:
- First Layer: Spread a thin layer of buffalo chicken mixture at the bottom of the dish.
- Second Layer: Place three cooked lasagna noodles over the chicken.
- Third Layer: Spread a portion of the ricotta mixture over the noodles.
- Fourth Layer: Sprinkle shredded cheddar and mozzarella cheese. Drizzle ranch or blue cheese dressing (if using).
- Repeat these layers until all ingredients are used, ending with a cheese layer on top.
Bake the Lasagna:
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Rest and Serve:
- Let the lasagna rest for 10 minutes before slicing. Garnish with green onions and crumbled blue cheese (optional).
Notes
- Adjust the Heat Level – If you prefer a milder lasagna, use ½ cup buffalo sauce and add ½ cup ranch dressing to the chicken mixture.
- Substitutions – You can swap ricotta cheese for cottage cheese if preferred.
- Make-Ahead Option – Assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking.
- Storage – Store leftovers in an airtight container in the fridge for 3-4 days. Freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (⅛ of lasagna)
- Calories: 480
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg