Start by cooking your chicken if it’s not already done. You can use leftover rotisserie chicken, or just cook up some chicken breasts on the stove or in the oven. Once your chicken is ready, shred or chop it into small pieces. I usually just grab two chicken breasts, cook them in a little olive oil, and shred them with a fork. It’s quick and easy.

In a large bowl, mix the chicken with buffalo sauce, cream cheese, and ranch seasoning. Give it a good stir until everything is coated and creamy. The buffalo sauce gives it a little spice, the ranch seasoning adds flavor, and the cream cheese makes it smooth and creamy. This mixture is what will give your lasagna that signature buffalo chicken taste.

If you're using regular lasagna noodles, follow the instructions on the package to cook them. However, I’m all about shortcuts, so I usually go with no-boil lasagna noodles. These noodles cook right in the oven with all the sauce and cheese, so there’s no need to pre-cook them. Just layer them straight into the dish, and you’re good to go!

Now comes the fun part—layering! Start by spreading a little bit of sauce on the bottom of your baking dish. This prevents the noodles from sticking to the pan. Then, lay down your first layer of noodles. Next, add a layer of the buffalo chicken mixture, followed by a generous layer of mozzarella, ricotta, and cheddar cheeses. Repeat the layers, finishing with a top layer of noodles, cheese, and a sprinkle of Parmesan.

One of my favorite things about lasagna is how customizable it is. You can easily add extra cheese or even throw in some veggies like spinach, mushrooms, or bell peppers to make it your own. The more cheese, the better, in my opinion!

Cover the dish with aluminum foil and bake at 375°F (190°C) for about 30 minutes. Then, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden brown. Your kitchen is going to smell amazing while this bakes.

You’ll want to make sure the cheese is melted and bubbly and that the lasagna is heated all the way through. The last few minutes without the foil will allow the top layer of cheese to get that golden brown, bubbly finish.

This is the step that really takes your lasagna to the next level. In a small bowl, mix together ranch dressing and buffalo sauce. Once your lasagna is out of the oven and ready to serve, drizzle the ranch mixture on top. This ranch drizzle adds a cool and creamy element that perfectly complements the spicy buffalo chicken. It’s the cherry on top!

Now, grab a knife and slice into that cheesy, saucy goodness. The lasagna is best served hot, but it also holds up well for leftovers (if you’re lucky enough to have any). I like to serve mine with a side of garlic bread or a simple salad to complete the meal.