Buffalo Chicken Alfredo Lasagna

        Ingredients

• 6 lasagna noodles
• 1 cup heavy cream
• ½ cup butter
• 2 cloves garlic (crushed)
• 1 tsp red pepper flakes
• 1 tsp black pepper
• 1 tsp kosher salt
• ½ tsp onion powder
• 1 tsp paprika
• 1 tsp cayenne pepper
• ¼ cup buffalo sauce
• 2 cups grated parmesan cheese (divided)
• 2 cups chicken (boneless, skinless, cooked & shredded)
• 1 lb ricotta cheese
• 2 cups shredded mozzarella cheese

Preheat oven to 350°. Boil the lasagna noodles, drain and set aside. Add the cream to a saucepan over medium heat. Cook for 2-3 minutes, then add the butter. Once the butter has melted, whisk in the garlic, red pepper flakes, black pepper, salt, onion powder, paprika, cayenne pepper and buffalo sauce. Add 1 ½ cups parmesan cheese. Turn heat to low and simmer for 5 minutes. Add the shredded chicken and simmer for 10 minutes, stirring occasionally. Remove from the heat. Place half of the buffalo chicken alfredo sauce in the bottom of a 9 x 13 baking dish. Top with three lasagna noodles, then spread ½ of the ricotta cheese on the noodles. Cover with the remaining chicken alfredo sauce. Top with three lasagna noodles and the remaining ricotta cheese, then sprinkle the mozzarella cheese and remaining ½ cup of parmesan cheese on top. Bake for 30-35 minutes. The buffalo chicken alfredo sauce alone is amazing, combine it with layers of cheese and pasta, and you have one winning dinner recipe! Vegetarian Option: Omit the chicken, and substitute 2 cups vegetables (such as zucchini & eggplant) to make this recipe vegetarian. Gluten Free Option: Substitute gluten-free lasagna noodles to make this recipe gluten-free.
Source: http://ladiesblog.net/buffalo-chicken-alfredo-lasagna.html