Step 1: Prepare the Noodles

Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions. Drain and lay the noodles flat on a baking sheet lined with parchment paper to prevent sticking.

Step 2: Make the Filling

In a large mixing bowl, combine the shredded chicken, Buffalo sauce, cream cheese, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined and creamy.

Step 3: Assemble the Roll Ups

Lay a cooked lasagna noodle flat on a clean work surface. Spread 2-3 tablespoons of the chicken mixture evenly across the noodle. Starting at one end, roll the noodle tightly into a spiral. Place the roll-up seam side down in a greased 9×13-inch baking dish. Repeat with the remaining noodles and filling.

Step 4: Make the Sauce

In a small saucepan, melt the butter over medium heat. Stir in the Buffalo sauce, heavy cream, and ranch seasoning mix. Cook for 3-4 minutes, stirring frequently, until the sauce is slightly thickened.

Step 5: Assemble and Bake

Pour the sauce evenly over the roll-ups in the baking dish. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover the dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

Remove the dish from the oven and let it cool for 5 minutes. Garnish with sliced green onions, crumbled blue cheese, or fresh parsley, if desired. Serve warm and enjoy!