Ingredients :

For the Lasagna:

12 lasagna noodles, cooked according to 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:

Green onions, chopped
Extra Buffalo sauce (optional)

Directions

Preheat Oven

Preheat your oven to 375°F (190°C). 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. Set aside.
Prepare the Ricotta Mixture

In another bowl, combine ricotta cheese, eggs, Parmesan, and 1 cup of mozzarella. Mix until smooth.
Assemble the Lasagna

Spread a thin layer of Alfredo sauce on the bottom of the baking dish. Layer with 3 lasagna noodles.
Spread a third of the ricotta mixture over the noodles, followed by a third of the Buffalo chicken, and a sprinkle of mozzarella and cheddar. Drizzle with Alfredo sauce.
Repeat layers two more times, ending with a top layer of noodles, Alfredo sauce, and the remaining mozzarella and cheddar.
Bake the Lasagna

Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, or until bubbly and golden.
Add Ranch Drizzle and Garnish

Let lasagna cool for 5-10 minutes. Drizzle ranch dressing on top (thin with milk if needed) and garnish with green onions. For extra heat, drizzle additional Buffalo sauce.
Serve

Slice and serve hot with a crisp salad or garlic bread on the side.

Other Details:

Prep Time: 20 mins 🕒
Cook Time: 40 mins 🕒
Total Time: 1 hour 🕒
Servings: 6-8 🍴
Calories: ~550 kcal per serving