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Cheesy Buffalo Ranch Chicken Lasagna For Easy Dinners With Browned Mozzarella And

Cheesy Buffalo Ranch Chicken Lasagna for Easy Dinners

Cheesy Buffalo Ranch Chicken Lasagna for Easy Dinners combines oven-ready noodles, Buffalo-coated shredded chicken, ranch-seasoned ricotta, and browned mozzarella.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Buffalo chicken
  • 2 cups cooked chicken shredded
  • 1 1/2 cups Buffalo wing sauce divided
  • 1/4 cup low-sodium chicken broth for sauce
  • 2 cloves garlic minced
Ranch cheese filling
  • 8 ounces whole-milk ricotta
  • 4 ounces cream cheese softened
  • 1/3 cup plain Greek yogurt
  • 1 ounce ranch seasoning 1 packet
  • 1 large egg lightly beaten
  • 1/2 teaspoon black pepper
Lasagna
  • 6 sheets oven-ready lasagna noodles
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon unsalted butter for greasing
Garnish
  • 2 tablespoons fresh parsley optional garnish

Equipment

  • 8-Inch Square Baking Dish
  • Mixing bowls
  • whisk
  • Rubber Spatula
  • measuring cups and spoons
  • Aluminum Foil
  • Sharp knife

Method
 

Prepare
  1. Heat the oven to 375°F. Grease an 8-inch square baking dish with the butter.
  2. Stir the Buffalo wing sauce, broth, and garlic together. Toss the chicken with 1 cup of the sauce mixture and reserve the remaining 3/4 cup.
  3. Whisk the ricotta, cream cheese, Greek yogurt, ranch seasoning, egg, and black pepper until evenly combined.
Assemble and bake
  1. Spread 1/4 cup reserved sauce in the dish. Add 2 noodles, breaking them to fit, then layer on half the chicken, half the ranch filling, and one-third of the mozzarella.
  2. Add 2 more noodles and layer on the remaining chicken, ranch filling, and one-third of the mozzarella.
  3. Finish with the last 2 noodles. Spoon over the remaining reserved sauce, then cover with the remaining mozzarella and Parmesan.
  4. Cover tightly with foil and bake for 25 minutes. Remove the foil and bake for 15 minutes more, until the edges bubble and the cheese has browned in spots.
  5. Rest for 10 minutes before cutting. Scatter the parsley over the top, if using.

Notes

Refrigerate covered leftovers for up to 4 days. Freeze baked, cooled portions for up to 2 months, knowing the noodles may soften slightly after thawing. Assemble up to 12 hours ahead, cover, and refrigerate; add about 5 minutes to the covered bake.