Cheesy Buffalo Chicken Lasagna with Ranch Drizzle

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 cheese, 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 cheeses. Drizzle with Alfredo sauce.
Repeat layers two more times, ending with a top layer of noodles, Alfredo sauce, and the remaining mozzarella and cheddar cheeses.
Bake the Lasagna

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

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

Slice and serve hot with a crisp salad or garlic bread on the side.
Enjoy this flavorful twist on classic lasagna!