Best Buffalo Chicken Lasagna - Creamy 45-Minute Bake

Buffalo chicken lasagna takes everything you love about buffalo wings and stacks it between noodles. It is rich, spicy, and covered in melted cheese.

The sauce is a mix of cream cheese and buffalo sauce, so it stays creamy without a complicated white sauce. You do not need to boil the noodles if you use the oven-ready kind, which saves a step.

This recipe makes a big pan, about six generous servings. Leftovers reheat well, so it is a good make-ahead dinner.

About the Ingredients

12 oven-ready lasagna noodles

These do not need boiling. If you use regular noodles, boil them 2 minutes less than the package says.

2 cups (about 12 oz) shredded cooked chicken

Use rotisserie chicken or leftover chicken. Shred it while it is warm, it is easier.

1 cup buffalo sauce

Use your favorite brand. Frank's RedHot is classic. For less heat, mix with a little ranch dressing.

8 oz cream cheese, softened

Take it out of the fridge 30 minutes before you start. Full-fat works best for texture.

1 cup ranch dressing

Use buttermilk ranch for tang. You can use blue cheese dressing instead.

2 cups shredded mozzarella cheese

Shred your own from a block, it melts smoother than pre-shredded.

1 cup shredded cheddar cheese

Sharp cheddar adds a nice bite. Pepper jack works if you want more spice.

1/2 cup grated Parmesan cheese

The kind in the green can is fine. Fresh grated is even better.

2 cups baby spinach, roughly chopped

Optional, but it adds color and a mild flavor. You can skip it.

Step-by-Step Instructions

1. Heat the oven

Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.

2. Mix the filling

In a large bowl, beat the cream cheese until smooth. Stir in the ranch dressing and buffalo sauce. Add the shredded chicken and spinach, if using, and mix well.

3. Layer the lasagna

Spread a thin layer of the cream cheese mixture on the bottom of the dish. Place 3 lasagna noodles over it. Spread one-third of the remaining mixture over the noodles. Sprinkle with one-third of the mozzarella and cheddar. Repeat layers: noodles, mixture, cheeses. End with a final layer of noodles.

4. Top with cheese

Spread any remaining mixture over the top noodles. Sprinkle with the remaining mozzarella and cheddar, then the Parmesan.

5. Bake covered

Cover the dish with foil and bake for 25 minutes. The foil keeps the top from burning while the noodles cook.

6. Bake uncovered

Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown at the edges. The lasagna should be hot all the way through.

7. Rest and serve

Let the lasagna rest for 10 minutes before slicing. This makes it easier to serve. Cut into squares and enjoy.

Delicious Variations

Use blue cheese instead of ranch

For a stronger flavor, substitute blue cheese dressing or crumbled blue cheese in the filling.

Add vegetables

Sautéed mushrooms, bell peppers, or onions add texture and flavor.

• Swap the chicken for ground turkey or beef: Brown it with a little oil and season with salt and pepper.

How to Store favourite BUFFALO CHICKEN LASAGNA RECIPE

Frequently Asked Questions

If you try this Buffalo Chicken Lasagna, let me know how it turns out. Leave a comment or share a photo. Dinner's done. Go put your feet up.

Best Buffalo Chicken Lasagna – Creamy 45-Minute Bake

This Buffalo Chicken Lasagna layers tender chicken, creamy sauce, and spicy buffalo heat for a bold, cheesy dinner. Ready in about 45 minutes.

15 minPrep time35 minCook time6Servings685 kcalCalories

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🧂 Ingredients

• 12 oven-ready lasagna noodles
• 2 cups (about 12 oz) shredded cooked chicken
• 1 cup buffalo sauce
• 8 oz cream cheese, softened
• 1 cup ranch dressing
• 2 cups shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cups baby spinach, roughly chopped

📋 Instructions

1. 1Heat the oven — Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
2. 2Mix the filling — In a large bowl, beat the cream cheese until smooth. Stir in the ranch dressing and buffalo sauce. Add the shredded chicken and spinach, if using, and mix well.
3. 3Layer the lasagna — Spread a thin layer of the cream cheese mixture on the bottom of the dish. Place 3 lasagna noodles over it. Spread one-third of the remaining mixture over the noodles. Sprinkle with one-third of the mozzarella and cheddar. Repeat layers: noodles, mixture, cheeses. End with a final layer of noodles.
4. 4Top with cheese — Spread any remaining mixture over the top noodles. Sprinkle with the remaining mozzarella and cheddar, then the Parmesan.
5. 5Bake covered — Cover the dish with foil and bake for 25 minutes. The foil keeps the top from burning while the noodles cook.
6. 6Bake uncovered — Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown at the edges. The lasagna should be hot all the way through.
7. 7Rest and serve — Let the lasagna rest for 10 minutes before slicing. This makes it easier to serve. Cut into squares and enjoy.

👨🍳 Chef's Note: For a milder version, use 1/2 cup buffalo sauce and 1/2 cup ranch. For extra heat, add a pinch of cayenne to the filling.

Servings: 6

Cuisine: American

Course: Dinner

Easy Recipes for Everyday Cooking15 minutes35 minutes60 minutes

Nutrition (per serving): 685 kcal · 38g protein · 45g carbs · 40g fat