Buffalo Chicken Lasagna

This Buffalo Chicken Lasagna combines all the flavors of spicy buffalo wings and creamy ranch dip into a hearty, crowd-pleasing comfort dish. Layered with tender pasta, shredded chicken, and a rich, cheesy buffalo-ranch filling, this easy lasagna is perfect for game day, family dinners, or entertaining. Make it ahead, freeze it, or serve it fresh—either way, it's guaranteed to impress!

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Prep Time 30

Cook Time 1

Total Time 1 50

Servings: 10 people

Course: Dinner, Main Course

Cuisine: American

Calories: 610

Ingredients Equipment Method Notes

Ingredients

3–4 cups cooked shredded chicken (rotisserie preferred)
¾–1 cup buffalo sauce (such as Frank's RedHot)
1 packet (1 oz) ranch seasoning mix
½ cup ranch dressing (optional, for creaminess)
24 oz cream cheese, softened (3 packages)
15 oz ricotta cheese (1 container)
½ cup milk
1 large egg
3½ cups shredded mozzarella cheese, divided
2½ cups shredded cheddar cheese, divided
½ cup crumbled blue cheese (optional)
12–15 lasagna noodles (regular or oven-ready)
2–3 green onions, sliced (for garnish)
fresh parsley, chopped (optional, for serving)

Equipment

9x13-inch baking dish
Large mixing bowls
Aluminum foil
Mixing spoon or stand mixer

Method

Preheat oven to 375°F (190°C). Cook noodles according to package directions if not using oven-ready. Shred rotisserie chicken into bite-sized pieces and set aside.
In a large bowl, combine shredded chicken with buffalo sauce and ranch seasoning. Add ranch dressing if using, and toss until evenly coated. Adjust spiciness to taste.
In another large bowl, mix softened cream cheese, ricotta, milk, and egg until smooth. Stir in 1½ cups mozzarella, 1 cup cheddar, and blue cheese if using. Blend until creamy and spreadable.
Spray a 9x13-inch baking dish with nonstick spray. Spread a thin layer of cheese mixture on the bottom. Layer noodles, half the buffalo chicken, half the cheese mixture, and a sprinkle of mozzarella and cheddar. Repeat layers, finishing with noodles and the remaining cheese mixture. Top with the remaining mozzarella and cheddar.
Cover with foil (tent to avoid touching cheese) and bake for 45 minutes. Remove foil and bake uncovered for 10–15 minutes until bubbly and golden brown on top.
Remove from oven and let rest for 15–20 minutes before slicing. Garnish with sliced green onions and parsley. Serve warm with extra ranch or buffalo sauce if desired.

Notes

Pro Tips: Soften cream cheese fully before mixing for a smooth texture. Use freshly shredded cheese for the best melt. Allow the lasagna to rest before slicing to prevent layers from sliding apart. For less heat, mix a little marinara with your buffalo sauce.