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I whipped up this Buffalo Chicken Lasagna when I wanted something fresh instead of the usual wings during football season. Now we can't imagine game day without it! The blend of hot buffalo chicken, luscious cheese layers and that cool ranch topping creates an unbeatable comfort food experience.
Why This Dish Rocks
Folks go crazy for how this recipe mashes up two classics - buffalo chicken and lasagna - into something completely unique. It's great for big gatherings and I really like that you can make it ahead. That mix of heat and creaminess always has everyone grabbing another helping.
Ingredients You'll Want
- Garnishes: Green onions and a bit more buffalo sauce for the brave.
- Ranch Dressing: Adds that perfect cooling finish.
- Alfredo Sauce: Brings extra richness to every layer.
- More Cheese: Plenty of mozzarella, cheddar and Parmesan.
- Ricotta Mixture: Gets super smooth with eggs and Parmesan.
- Buffalo Sauce: Adjust the heat to your liking.
- Chicken: Three cups shredded, ready for saucing.
- Lasagna Noodles: Twelve regular ones, cooked al dente.
Cooking Instructions
- The Finishing Touch
- Pour ranch over top, scatter green onions and add extra buffalo sauce if you're feeling adventurous.
- Baking Time
- Bake covered at 375°F for 25 minutes, then another 15 uncovered until golden and bubbly.
- Layer It Up
- Begin with Alfredo, then noodles, ricotta, buffalo chicken and cheese. Repeat three times, ending with noodles, Alfredo and cheese.
- Make It Creamy
- Combine your ricotta, eggs, Parmesan and some mozzarella in a bowl.
- Start With The Chicken
- Toss your shredded chicken thoroughly in buffalo sauce.
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Storage Suggestions
Dish it up piping hot with a side salad or some buttery garlic bread. You can store leftovers in the fridge for several days or tuck them away in the freezer. Just remember to wrap with foil when warming up to keep everything nice and cheesy.
Tasty Variations
Go ahead and add more hot sauce if you want an extra kick, or throw in some provolone for better cheese pulls. Don't have chicken? Try using mushrooms and peppers instead. There are plenty of dairy-free swaps that work wonderfully too if you need them.
Clever Shortcuts
Don't boil those noodles too long - they'll finish cooking in the oven. I sometimes water down my ranch with a splash of milk so it drizzles prettier. And always give it about 10 minutes rest before slicing so you'll get cleaner portions.
Recipe Questions & Answers
- → Can I prep this in advance?
Yep, make it a day ahead and pop it in the fridge. Just add 10-15 extra minutes when baking.
- → How hot does it get?
You control the heat! Play with the buffalo sauce amount—less to start, more if you can handle it.
- → Can I use store-bought chicken?
Absolutely, rotisserie works great. Shred it up, toss with sauce, and you're set.
- → What about the noodles?
You'll need pre-boiled ones for this. No-boil varieties might not soak up enough liquid.
- → Is freezing an option?
For sure! Freeze it unbaked for up to 3 months. Let it thaw in the fridge before cooking.