Perfect Buffalo Ranch Chicken Lasagna
This Buffalo Ranch Chicken Lasagna is a flavor explosion, combining creamy ranch, spicy buffalo chicken, and gooey cheese in a comforting lasagna. It's easier to make than you think and sure to become a family favorite.
Equipment
- 9x13 inch baking dish
- Large saucepan
- Whisk
- Mixing Bowls
- Oven
- Aluminum foil
- Measuring cups and spoons
- Cutting board
- Knife
- Two forks
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- Salt to taste
- Pepper to taste
- ½ cup butter
- ½ cup all-purpose flour
- 4 cups milk
- 1 cup ranch dressing
- ½ cup buffalo wing sauce
- 1 cup shredded cheddar cheese
- ½ cup crumbled blue cheese optional
- ¼ tsp cayenne pepper optional
- 9 lasagna noodles oven-ready or regular, cooked
- 2 cups shredded mozzarella cheese
- ¼ cup chopped green onions for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Rub chicken breasts with olive oil, garlic powder, paprika, salt, and pepper.
- Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Once cooled slightly, shred the chicken using two forks. Set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in the ranch dressing, buffalo wing sauce, cheddar cheese, blue cheese (if using), and cayenne pepper (if using). Mix until the cheese is melted and the sauce is smooth. Taste and adjust seasonings as needed.
- Preheat oven to 350°F (175°C).
- Spread a thin layer of the buffalo ranch sauce in the bottom of a 9x13 inch baking dish.
- Lay down three lasagna noodles over the sauce.
- Top with half of the shredded chicken and half of the remaining buffalo ranch sauce.
- Sprinkle with 1 cup of mozzarella cheese.
- Repeat layers: three lasagna noodles, remaining chicken, remaining buffalo ranch sauce, and another cup of mozzarella cheese.
- Top with the final three lasagna noodles and any remaining sauce.
- Cover the baking dish with foil.
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Let the lasagna rest for 10-15 minutes before slicing and serving.
- Garnish with chopped green onions before serving.
Notes
Don't overcook the noodles. Adjust the spice level to your preference. You can assemble the lasagna a day ahead of time and store it in the refrigerator. Use rotisserie chicken to save time. Letting the lasagna rest is crucial for it to set properly. Store leftovers in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Reheat in the oven or microwave.