Cheesy Buffalo Chicken Lasagna

Bold, spicy Buffalo chicken lasagna with creamy Alfredo, gooey cheese, and ranch drizzle—comfort food perfection with a fiery kick!

Why You’ll Love This Recipe

• Combines the best of lasagna and Buffalo wings
• Layers of creamy, cheesy, spicy goodness
• Easy to prep and bake in one pan
• Great for feeding a crowd or meal prepping
• Customizable to your heat and cheese preferences

Ingredients

For the Lasagna

• 12 lasagna noodles, cooked and drained
• 3 cups shredded cooked chicken
• 1 cup Buffalo wing sauce
• 1 (15 oz) container ricotta cheese
• 2 large eggs
• ¼ cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 2 cups Alfredo sauce

For the Drizzle

• ½ cup ranch dressing
• 1 tablespoon milk (optional, to thin)

For Garnish

• Chopped green onions
• Extra Buffalo sauce (optional)

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. In a bowl, toss the shredded chicken with Buffalo wing sauce until evenly coated.
3. In a separate bowl, mix ricotta cheese, eggs, Parmesan, and 1 cup of mozzarella.
4. Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
5. Layer 3 noodles, then spread one-third of the ricotta mixture, one-third of the Buffalo chicken, and a sprinkle of mozzarella and cheddar. Drizzle with Alfredo sauce.
6. Repeat layers two more times, ending with noodles, Alfredo, and the remaining cheese.
7. Cover with foil and bake for 25 minutes.
8. Remove foil and bake another 15 minutes until bubbly and golden.
9. Let rest for 5–10 minutes. Drizzle with ranch and top with green onions and extra Buffalo sauce if desired.
10. Slice and serve warm.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 8 servings
Kcal: 450 kcal per serving

Variations

• Use blue cheese dressing instead of ranch for a tangy twist
• Add a layer of spinach or chopped celery for extra veggies
• Use rotisserie chicken for faster prep
• Swap Alfredo with a lighter white sauce if preferred

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven at 350°F until heated through.
Freeze before baking or in individual portions—thaw overnight before reheating.

FAQs

Can I make this ahead of time?

Yes! Assemble it a day ahead and bake when ready.

What’s the best chicken to use?

Cooked shredded chicken or rotisserie chicken works great.

Is it very spicy?

It depends on the Buffalo sauce. Adjust the amount to suit your spice preference.

Can I make this gluten-free?

Yes—just use gluten-free lasagna noodles and sauces.

Can I freeze it?

Absolutely! Freeze before or after baking. Reheat from thawed.

What cheese works best?

Mozzarella and cheddar melt beautifully. Add blue cheese for extra tang.

Do I have to use Alfredo sauce?

It adds creaminess and balances the heat, but you can use other white sauces.

Can I substitute cottage cheese for ricotta?

Yes, it’s a protein-rich alternative with a similar texture.

What sides go well with this?

Try a green salad, garlic bread, or roasted veggies.

Can I make it meatless?

You can try swapping the chicken with plant-based alternatives or roasted cauliflower.

Conclusion

Cheesy Buffalo Chicken Lasagna is a deliciously bold and comforting dish that turns classic lasagna into a spicy, cheesy crowd-pleaser. With layers of flavor and creamy richness in every bite, it’s bound to become a go-to favorite for dinner nights and get-togethers alike.

Bold, spicy Buffalo chicken lasagna layered with Alfredo, gooey cheese, and ranch drizzle—comfort food perfection with a fiery kick!

Cheesy Buffalo Chicken Lasagna

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• Author: Chef Clara
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

Bold, spicy Buffalo chicken lasagna with creamy Alfredo, gooey cheese, and ranch drizzle—comfort food perfection with a fiery kick!

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Ingredients

Scale 1x2x3x

For the Lasagna:

• 12 lasagna noodles, cooked according to package instructions

• 3 cups shredded cooked chicken

• 1 cup Buffalo wing sauce (adjust for spice level)

• 1 (15 oz) container ricotta cheese

• 2 cups shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• ¼ cup grated Parmesan cheese

• 2 large eggs

• 2 cups Alfredo sauce

For the Ranch Drizzle:

• ½ cup ranch dressing

• 1 tbsp milk (optional, to thin)

For Garnish:

• Green onions, chopped

• Extra Buffalo sauce (optional)

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Instructions

• Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

• In a bowl, toss chicken with Buffalo wing sauce until coated.

• In another bowl, mix ricotta cheese, eggs, Parmesan, and 1 cup mozzarella.

• Spread a thin layer of Alfredo sauce in the bottom of the baking dish.

• Add 3 lasagna noodles, ⅓ of the ricotta mixture, ⅓ of the chicken, and a sprinkle of mozzarella and cheddar. Drizzle Alfredo sauce on top.

• Repeat the layers two more times. Finish with noodles, Alfredo, and the remaining mozzarella and cheddar.

• Cover with foil and bake for 25 minutes.

• Uncover and bake another 15 minutes until golden and bubbly.

• Let cool for 5–10 minutes. Drizzle with ranch (thin with milk if needed) and garnish with green onions and optional extra Buffalo sauce.

 

• Slice and serve warm.

Notes

• Use rotisserie chicken for ease.

• Adjust Buffalo sauce based on spice preference.

• Can be made ahead and stored in the fridge or freezer.

 

• Add crumbled blue cheese for an extra tangy touch.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American