Pin it
I whipped up this Buffalo Chicken Lasagna when regular wings weren't cutting it during football season. Now we can't imagine game day without it! The mix of hot buffalo chicken, gooey cheese layers, and that cool ranch topping on top creates a comfort food dream you won't forget.
Why This Dish Stands Out
Folks go crazy for how this recipe brings together the kick of buffalo chicken and the comfort of lasagna in one mind-blowing dish. It's great when you've got many mouths to feed, and I love that you can make it ahead of time. That sweet spot between fiery and smooth keeps everyone grabbing another piece every single time.
Your Shopping List
- Lasagna Noodles: Twelve standard noodles boiled until just tender.
- Chicken: Three cups pulled apart and waiting for hot sauce.
- Buffalo Sauce: Adjust the heat to your taste buds.
- Ricotta Mixture: Turns super smooth with eggs and Parmesan.
- More Cheese: Plenty of Parmesan, cheddar and mozzarella.
- Alfredo Sauce: Adds that extra touch of decadence.
- Ranch Dressing: For that ideal cool contrast.
- Garnishes: Green onions and extra buffalo sauce for the brave.
Step By Step Instructions
- Prepare Your Chicken
- Mix your pulled chicken thoroughly with the buffalo sauce.
- Create The Cheese Blend
- Stir together your eggs, ricotta, some mozzarella and Parmesan.
- Build Your Lasagna
- Begin with Alfredo sauce, then add noodles, cheese mixture, spicy chicken and cheese. Repeat this pattern three times, ending with noodles, Alfredo and cheese.
- Into The Oven
- Bake covered at 375°F for 25 minutes, then take the cover off for another 15 until golden brown.
- Add The Extras
- Pour some ranch over top, scatter green onions and add more buffalo sauce if you're feeling adventurous.
Pin it
Storage Tips
Enjoy it straight from the oven with a side salad or some buttery garlic bread. You can keep extras in your fridge for several days or pop them in the freezer for later meals. Just remember to use foil when warming it up again to keep all that melty cheese perfect.
Tasty Twists
Don't be afraid to amp up the heat with more hot sauce or toss in some provolone for extra stretchiness. No chicken around? Try loading it with peppers and mushrooms instead. There are even non-dairy substitutes that work wonderfully if that's what you need.
Pro Secrets
Make sure your noodles aren't too soft since they'll cook more in the oven. I like to add a splash of milk to my ranch before drizzling for prettier presentation. And always wait about 10 minutes before slicing—you'll get much cleaner portions that way.
Frequently Asked Questions
- → Can I prepare this in advance?
Sure, you can put it together a day early and leave it in the fridge. Just add about 10-15 more minutes when baking.
- → How much heat does it have?
You’re in control! Start light with buffalo sauce and taste as you go—it’s easy to make it milder or hotter.
- → Can I swap for rotisserie chicken?
Absolutely. Shred it up, toss with buffalo sauce, and you’re good to go. It’s a big time-saver.
- → Is boiling the noodles necessary?
Yep! You’ll need to boil regular noodles since no-boil ones don’t soak up enough liquid in this recipe.
- → How should I freeze this dish?
Put it together but don’t bake it yet. Freeze for up to three months, then thaw in the fridge overnight before baking.