Ingredients:
– 9 lasagna noodles
– 2 cups shredded mozzarella cheese
– 1 cup cooked, shredded chicken
– 1 cup buffalo sauce
– 1 cup ricotta cheese
– 1/2 cup ranch dressing
– 1/2 cup grated Parmesan cheese
– 1 cup chopped green onions
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Directions:
1. Preheat your oven to 350Β°F (175Β°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine the shredded chicken, buffalo sauce, garlic powder, salt, and pepper. Mix well to ensure the chicken is fully coated in the sauce.
4. In another bowl, mix the ricotta cheese with a sprinkle of salt and pepper.
5. In a 9×13 inch baking dish, spread a thin layer of the buffalo chicken mixture on the bottom.
6. Layer 3 lasagna noodles over the chicken mixture. Spread half of the ricotta cheese over the noodles, followed by a portion of the mozzarella cheese.
7. Repeat the layers: add another layer of buffalo chicken mixture, 3 more lasagna noodles, the remaining ricotta cheese, and the rest of the mozzarella cheese.
8. Finish with one final layer of buffalo chicken mixture and top it with grated Parmesan cheese and any leftover mozzarella.
9. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
10. While the lasagna is baking, prepare the ranch drizzle by mixing the ranch dressing with a little bit of water to thin it out, if desired.
11. Once the lasagna is done, let it cool for a few minutes. Drizzle the ranch dressing over the top and sprinkle with chopped green onions and fresh parsley if using.
12. Slice and serve warm.
Time: Preparation time: 20 minutes | Cooking time: 45 minutes
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