Buffalo Chicken Lasagna (Print Version)

# Ingredients:

01 - 12 lasagna noodles, cooked.
02 - 3 cups shredded cooked chicken.
03 - 1 cup buffalo wing sauce.
04 - 15 oz ricotta cheese.
05 - 2 cups shredded mozzarella cheese.
06 - 1 cup shredded cheddar cheese.
07 - 1/4 cup grated Parmesan cheese.
08 - 2 large eggs.
09 - 2 cups Alfredo sauce.
10 - 1/2 cup ranch dressing (for drizzle).
11 - 1 tablespoon milk (optional, for drizzle).
12 - Green onions, chopped (for garnish).
13 - Extra buffalo sauce (optional, for garnish).

# Instructions:

01 - Heat oven to 375°F.
02 - Grease a 9x13-inch baking dish.
03 - Mix chicken with buffalo sauce.
04 - Combine ricotta, eggs, Parmesan, and 1 cup of mozzarella.
05 - Spread a thin layer of Alfredo sauce in the dish.
06 - Layer 3 noodles over the sauce.
07 - Add 1/3 of the ricotta mixture.
08 - Add 1/3 of the buffalo chicken mixture.
09 - Sprinkle with shredded cheeses.
10 - Drizzle with Alfredo sauce and repeat the layering process twice more.
11 - Add remaining noodles, Alfredo sauce, and cheeses on top.
12 - Cover with foil and bake for 25 minutes.
13 - Uncover and bake for 15 more minutes.
14 - Let cool for 5-10 minutes.
15 - Drizzle with ranch dressing and garnish with chopped green onions.

# Notes:

01 - Adjust buffalo sauce to control heat level.
02 - Can be frozen unbaked for up to 3 months.

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