Buffalo Ranch Chicken Lasagna Rolls

Preheat the oven to 375°F (190°C).

Cook the lasagna noodles according to package instructions; drain and set aside.

In a large bowl, mix the shredded chicken with buffalo sauce until well coated.

In another bowl, combine ricotta cheese, garlic powder, onion powder, salt, and black pepper.

Spread a thin layer of the buffalo chicken mixture on the bottom of a 9x13 inch baking dish.

Layer 3 lasagna noodles over the chicken mixture.

Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese and a third of the blue cheese crumbles.

Repeat the layers: buffalo chicken, noodles, ricotta mixture, mozzarella, and blue cheese.

Top with the remaining noodles, buffalo chicken mixture, mozzarella, and Parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Garnish with chopped green onions before serving.

Equipment Needed

Spice Level:

Dietary