Cheesy Buffalo Lasagna (Print Version)

# Ingredients:

01 - 12 cooked lasagna noodles.
02 - 3 cups of chicken, shredded and cooked.
03 - 1 cup of hot buffalo sauce.
04 - 15 ounces of ricotta.
05 - 2 cups of mozzarella, shredded.
06 - 1 cup of cheddar cheese, shredded.
07 - 1/4 cup of Parmesan, finely grated.
08 - 2 eggs, large.
09 - 2 cups of creamy Alfredo sauce.
10 - 1/2 cup ranch dressing for topping.
11 - 1 tablespoon milk if needed for drizzle.
12 - Chopped green onions for topping.
13 - Extra buffalo sauce for finishing, if desired.

# Instructions:

01 - Turn your oven on to 375°F.
02 - Lightly coat a 9x13-inch pan with oil or non-stick spray.
03 - Stir the chicken and buffalo sauce together until coated.
04 - In a bowl, blend ricotta, eggs, Parmesan, and 1 cup of mozzarella.
05 - Spread a little Alfredo sauce over the pan's base.
06 - Place 3 noodles side by side on the sauce.
07 - Spoon on 1/3 of the ricotta mixture evenly.
08 - Spread 1/3 of the chicken and buffalo sauce mixture next.
09 - Scatter some shredded cheeses over the top.
10 - Add Alfredo drizzle and do two more rounds of layering.
11 - Finish with the last noodles, Alfredo sauce, and remaining cheese.
12 - Tightly seal with foil and bake for 25 minutes.
13 - Remove the foil and bake for another 15 minutes.
14 - Allow it to rest for 5-10 minutes before serving.
15 - Drizzle ranch dressing and sprinkle with green onions before serving.

# Notes:

01 - You can tweak the amount of buffalo sauce for less or more heat.
02 - Freeze unbaked in the freezer for as long as 3 months.

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