Cheesy Buffalo Chicken Lasagna: A Spicy Twist on a Classic Favorite

If you’re anything like me, you’re always on the lookout for ways to elevate classic comfort foods. Enter: Cheesy Buffalo Chicken Lasagna—a game-changing mash-up that brings the spicy, tangy goodness of Buffalo chicken wings into a creamy, cheesy lasagna. It’s everything you love about these two favorites rolled into one bubbling, golden dish. Whether you’re feeding a crowd, planning for game day, or just craving something indulgent, this recipe has you covered.

This dish came about during one of those “what do I have in the fridge?” moments that turned into something magical. A pack of lasagna noodles, leftover chicken, and a bottle of Buffalo sauce sparked the idea. Fast forward to today, and this recipe is now a regular feature in my dinner rotation—and for good reason. It’s bold, it’s cheesy, and it’s guaranteed to please a hungry crowd.

Ingredients You’ll Need

Before we dive into the prep, let’s gather everything you’ll need to create this flavor-packed lasagna. Don’t worry—most of these are pantry staples, with just a couple of fun twists to bring it all together.

For the Lasagna:

12 lasagna noodles, cooked per package instructions
3 cups shredded cooked chicken (a rotisserie chicken works perfectly)

1 cup Buffalo wing sauce (adjust the spice level to your liking)
1 (15 oz) container ricotta cheese
2 cups shredded mozzarella cheese

1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 large eggs

2 cups Alfredo sauce

For the Ranch Drizzle:

1/2 cup ranch dressing

1 tbsp milk (optional, to thin)

For Garnish:

Chopped green onions

Extra Buffalo sauce (optional)

Step 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). While the oven warms up, lightly grease a 9×13-inch baking dish. This simple step ensures your lasagna will slide out perfectly when it’s time to serve.

Step 2: Toss the Chicken in Buffalo Sauce

In a medium bowl, combine your shredded chicken with Buffalo wing sauce, making sure every bite is coated in that fiery goodness. This step is where the magic begins—each piece of chicken gets infused with flavor, creating a spicy, tangy base for the lasagna.

Step 3: Mix the Ricotta Layer

In a separate bowl, combine ricotta cheese, Parmesan, one cup of mozzarella, and the eggs. Stir until smooth. This creamy mixture will balance the heat of the Buffalo sauce while adding richness to every layer. It’s the perfect counterpart to the spicy chicken.

Step 4: Start Layering

Here’s where things get exciting! To assemble:

Spread a thin layer of Alfredo sauce across the bottom of your baking dish. This creates a creamy base and prevents sticking.
Lay down three lasagna noodles to form the first layer.
Spread a third of the ricotta mixture evenly over the noodles, followed by a third of the Buffalo chicken mixture.

Sprinkle with mozzarella and cheddar cheese, then drizzle a little Alfredo sauce over the top.

Repeat this layering process twice more, ending with a final layer of noodles topped with Alfredo sauce and the remaining mozzarella and cheddar cheeses. This layering method ensures each slice has the perfect balance of spicy, creamy, and cheesy goodness.

Part 2: Baking the Perfect Cheesy Buffalo Chicken Lasagna

Now that we’ve layered all those delicious ingredients, it’s time to turn this dish into a bubbling, golden masterpiece. The key to a perfect lasagna lies in baking it just right—getting the cheese to melt into gooey perfection while ensuring the flavors meld beautifully. Follow these next steps, and you’ll have a dish that’s nothing short of spectacular.

Step 5: Bake to Bubbling Perfection

Cover your assembled lasagna tightly with foil. This traps in the steam, helping the noodles cook evenly and the flavors mingle. Pop it into your preheated oven and bake for 25 minutes.

After 25 minutes, remove the foil and bake for an additional 15 minutes. This final step allows the top layer of cheese to melt and turn a golden, bubbly perfection.

Pro Tip:
If you’re like me and love a slightly crispy cheese topping, turn on your oven’s broiler for the last 2-3 minutes of baking. Keep a close eye on it to avoid burning, but trust me—those crispy bits of cheese are worth it!

Step 6: Cool and Add the Finishing Touches

Once your lasagna is baked to perfection, remove it from the oven and let it cool for 5-10 minutes. This resting period is crucial—it helps the layers set, making it much easier to slice without everything sliding apart.

While it cools, mix your ranch drizzle. If your dressing feels too thick to pour, whisk in a splash of milk to thin it out. Drizzle the ranch over the top of the lasagna for a cooling, creamy contrast to the spicy Buffalo flavors.

Finally, garnish with chopped green onions for a fresh, vibrant touch. If you’re feeling extra bold, add a drizzle of more Buffalo sauce on top. The bright orange and creamy white swirls make for a stunning presentation that’s as eye-catching as it is appetizing.

Expert Tips and Variations

To make this lasagna even more versatile, here are a few tips and variations to customize it to your liking:

1. Adjust the Spice Level:
Not a fan of too much heat? Swap out the Buffalo sauce for a milder wing sauce or use less sauce overall. If you’re a spice lover, try adding a dash of cayenne pepper to the chicken mixture or layering in some sliced jalapeños for an extra kick.

2. Make It a Meal Prep Star:
This lasagna is perfect for meal prep. Assemble it in advance, cover tightly with foil, and refrigerate for up to 24 hours. When you’re ready to bake, just add 10 extra minutes to the initial covered bake time.

3. Go Gluten-Free:
Simply swap out the lasagna noodles for your favorite gluten-free variety. Just ensure the Alfredo and Buffalo sauces you’re using are also gluten-free.

4. Swap the Alfredo Sauce:
Don’t have Alfredo sauce on hand? No problem! A homemade béchamel sauce (butter, flour, and milk) with a touch of garlic can work beautifully. Or, for a tangy twist, try a creamy blue cheese sauce instead.

Step 7: Serve It Up!

Slice your lasagna into hearty portions and serve it hot. This dish is a star on its own, but if you want to round out the meal, pair it with:

A crisp green salad with ranch or blue cheese dressing
Warm, buttery garlic bread for scooping up every cheesy bite
A side of celery and carrot sticks to channel those classic Buffalo wing vibes

No matter how you serve it, this Cheesy Buffalo Chicken Lasagna is guaranteed to be the highlight of any meal.

Part 3: FAQs and Final Thoughts on Cheesy Buffalo Chicken Lasagna

By now, your kitchen smells amazing, and your lasagna is a bubbling, golden creation waiting to be devoured. But before you dig in, let’s tackle a few frequently asked questions about this recipe and wrap things up with some final encouragement to make this dish your new favorite.

Frequently Asked Questions

1. Can I make this dish ahead of time?
Absolutely! Assemble your lasagna completely, cover it tightly with foil, and refrigerate it for up to 24 hours before baking. This makes it a fantastic option for dinner parties or meal prep. Just add about 10 extra minutes to the covered bake time if baking straight from the fridge.

2. How can I make it less spicy?
If you’re worried about the heat, opt for a milder Buffalo sauce or use less than the recipe calls for. You can also serve extra ranch dressing on the side to help cool things down.

3. Can I freeze this lasagna?
Yes! This lasagna freezes beautifully. Bake it first, let it cool completely, and then wrap individual portions in foil or an airtight container. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until warmed through.

4. What can I use instead of ricotta cheese?
No ricotta? No problem. Cottage cheese is a great substitute. For a smoother texture, blend the cottage cheese before mixing it with the other ingredients.

5. Can I use a different type of meat?
Definitely! Shredded rotisserie chicken is super convenient, but you can use cooked ground turkey, beef, or even shredded pork for a fun twist.

6. How do I store leftovers?
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual slices or warm them in the oven at 350°F (175°C) until hot.

7. Can I make this dairy-free?
While this is a very cheese-heavy dish, you can try using dairy-free substitutes like almond-based ricotta, vegan mozzarella, and plant-based Alfredo sauce. Just ensure your Buffalo sauce is dairy-free, too.

Final Thoughts

Cheesy Buffalo Chicken Lasagna is more than just a meal—it’s an experience. The combination of spicy Buffalo chicken, creamy Alfredo, gooey cheese, and tender pasta layers makes it a true showstopper. Whether you’re whipping it up for game day, a family dinner, or just because you’re in the mood for something indulgent, this dish is guaranteed to impress.

What I love most about this recipe is its versatility. You can tweak it to suit your spice tolerance, dietary preferences, or simply what you have in the fridge. And don’t even get me started on the leftovers—they’re just as delicious, if not better, the next day.

If you give this recipe a try (and you absolutely should), I’d love to hear about it! Drop a comment below with your thoughts, any tweaks you made, or even photos of your cheesy creation. And if you’re feeling generous, share this recipe with your friends and family—it’s a dish that deserves to be shared.

So what are you waiting for? Grab your Buffalo sauce, fire up the oven, and let’s make something delicious. Happy cooking! 😊

Cheesy Buffalo Chicken Lasagna: A Spicy, Creamy Crowd-Pleaser with Ranch Drizzle!

Author: Hamza

Print Recipe

Description

Looking for a show-stopping dinner idea? Cheesy Buffalo Chicken Lasagna is the perfect blend of comfort food and bold flavors. With layers of tender lasagna noodles, spicy Buffalo chicken, creamy ricotta, and melted cheeses, all drizzled with ranch dressing, this dish will wow your taste buds and your guests. Whether it’s game day, a family gathering, or just a cozy dinner at home, this lasagna is easy to make and even easier to love.

Ingredients

Scale

For the Lasagna:

12 lasagna noodles, cooked per 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
1/4 cup grated Parmesan cheese
2 large eggs

2 cups Alfredo sauce

For the Ranch Drizzle:

1/2 cup ranch dressing
1 tbsp milk (optional, to thin)

For Garnish:

Chopped green onions
Extra Buffalo sauce (optional)

Instructions

Preheat the Oven:
Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Prepare the Chicken Mixture:
In a medium bowl, toss shredded chicken with Buffalo wing sauce until evenly coated.
Prepare the Ricotta Mixture:
In another bowl, mix ricotta cheese, eggs, Parmesan cheese, and 1 cup of mozzarella until smooth.
Assemble the Lasagna:
- Spread a thin layer of Alfredo sauce on the bottom of the baking dish.
- Add 3 lasagna noodles.
- Spread a third of the ricotta mixture over the noodles, followed by a third of the Buffalo chicken. Sprinkle with mozzarella and cheddar cheese and drizzle with Alfredo sauce.
- Repeat the layering two more times, finishing with a layer of noodles, Alfredo sauce, and the remaining cheeses.
Bake:
- Cover with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 minutes, or until bubbly and golden on top.
Cool and Garnish:
Let the lasagna cool for 5-10 minutes. Drizzle with ranch dressing (thin with milk if needed) and garnish with green onions and extra Buffalo sauce, if desired.

Notes

Adjust Spice: Reduce or increase Buffalo sauce to suit your spice tolerance.

Make Ahead: Assemble the lasagna a day in advance and refrigerate. Add 10 minutes to the covered bake time.
Storage: Leftovers can be stored in the fridge for 3-4 days or frozen for up to 1 month.
Substitutions: Swap ricotta for cottage cheese, or use gluten-free noodles and sauces for a gluten-free version.