Cook the chicken:
In a large skillet, cook the chicken breasts over medium heat until fully cooked, about 6-8 minutes per side. Remove from heat, shred the chicken using two forks, and toss it in buffalo wing sauce. Set aside.
Prepare the lasagna filling:
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, cheddar cheese, cream cheese, garlic powder, onion powder, oregano, salt, and pepper. Stir until well combined.
Assemble the lasagna:
Preheat the oven to 375°F (190°C). In a 9×13-inch baking dish, spread a thin layer of buffalo sauce on the bottom. Then, start layering your lasagna:
Place 4 lasagna noodles at the bottom of the dish.
Add half of the buffalo chicken mixture on top of the noodles.
Spread half of the cheese mixture over the chicken.
Repeat the layers: add another set of lasagna noodles, followed by the remaining buffalo chicken and cheese mixture.
Top with the remaining 1 cup of shredded mozzarella cheese.
Bake the lasagna:
Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Prepare the ranch drizzle:
While the lasagna is baking, whisk together ranch dressing and buffalo sauce in a small bowl. Adjust the amount of buffalo sauce to your preferred spice level.
Serve:
Once the lasagna is done baking, remove it from the oven and let it sit for 5 minutes before slicing. Drizzle the ranch buffalo sauce over the top of each serving.
Enjoy:
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