Ingredients:

  • 2 lbs cooked and shredded boneless, skinless chicken breasts
  • 1 cup Buffalo Hot Sauce (e.g., Frank's RedHot)
  • 1/4 cup melted unsalted butter
  • 1/4 cup Ranch or Blue Cheese Dressing (optional)
  • 15 oz whole milk ricotta cheese (drained)
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 Tbsp fresh parsley, chopped
  • Salt and black pepper to taste
  • 3 Tbsp unsalted butter (for sauce)
  • 3 Tbsp all-purpose flour (for sauce)
  • 2 cups warm whole milk (for sauce)
  • 4 oz softened cream cheese (for sauce)
  • 1/2 tsp garlic powder (for sauce)
  • 12 oven-ready or traditional lasagna noodles
  • 3 cups low-moisture mozzarella cheese, shredded (divided)
  • 1/4 cup extra Buffalo sauce (for drizzling)

Instructions:

  1. Preheat oven to 375°F (190°C). Cook chicken breasts until tender, then shred finely and set aside. If using traditional noodles, boil them al dente now.
  2. Make the Buffalo Chicken Mixture: In a large bowl, combine the shredded chicken, 1 cup of Buffalo sauce, melted butter, and optional dressing. Mix until the chicken is evenly coated.
  3. Prepare the Cheesy Base: In a separate bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, salt, and pepper. Mix well.
  4. Create the Creamy Layer (Béchamel/Sauce Base): Melt 3 Tbsp butter in a saucepan; whisk in flour to form a roux. Gradually whisk in warm milk until thickened. Remove from heat and whisk in cream cheese and garlic powder until smooth.
  5. Assemble the Lasagna: Spread a thin layer of the creamy sauce across the bottom of a 9x13 inch baking dish. Layer with noodles, then half of the ricotta mixture, half of the Buffalo chicken mixture, and one-third of the mozzarella cheese, plus some of the remaining creamy sauce.
  6. Repeat the layering process: Add another layer of noodles, the remaining ricotta, the remaining chicken, and another third of the mozzarella/creamy sauce.
  7. Finish the Top Layer: Top with the final layer of noodles, the remaining creamy sauce, a light drizzle of extra Buffalo sauce, and the remaining mozzarella cheese.
  8. Bake Covered: Cover the dish tightly with foil and bake for 35 minutes.
  9. Brown the Top: Remove the foil and continue baking for 15–20 minutes until the cheese is golden brown and bubbling.
  10. Rest and Serve: Crucially, allow the Cheesy Buffalo Chicken Lasagna to rest for 10–15 minutes after removing it from the oven before slicing and serving.