01 -
Follow the directions on your lasagna package, letting them cook until they're just tender.
02 -
In your stand mixer bowl, throw together the softened cream cheese, milk, ranch mix, and hot buffalo sauce.
03 -
Pour in 1 1/2 cups of mozzarella and the same amount of cheddar to the cream cheese blend. Mix well until it all comes together evenly.
04 -
Grab a 9x13 dish and spray it generously with a non-stick product.
05 -
Spread about a quarter of the creamy mixture right onto the bottom of your dish to start.
06 -
Add your pre-cooked lasagna sheets on top, slightly overlapping them to make a nice base.
07 -
Dollop another quarter of your cheese mixture across the pasta.
08 -
Scatter half your batch of shredded chicken over the cheesy layer.
09 -
Keep layering your lasagna sheets, cheesy mix, and chicken just like before.
10 -
End with a top pasta layer and all the leftover cheese mixture evenly spread out.
11 -
Sprinkle the last 1 cup of mozzarella and 1 cup of cheddar across the top layer.
12 -
Using foil, cover the dish tightly. Bake it in your preheated oven at 190°C for 45 minutes.
13 -
Take off the foil and let it cook another 10 minutes, letting the cheese turn golden.
14 -
Let it sit out for 8–10 minutes so it firms up a bit before slicing.
15 -
If you'd like, add optional garnishes like ranch dressing, green onions, or blue cheese before serving.