Preheat your oven to 375°F (190°C).

If not using pre-cooked chicken, boil or grill the chicken until fully cooked. Shred into bite-sized pieces.

In a mixing bowl, combine the shredded chicken with buffalo sauce.

In another bowl, mix the ricotta, half of the mozzarella, Parmesan, garlic powder, onion powder, salt, and pepper.

Spread a thin layer of the chicken mixture in the bottom of a baking dish.

Layer 4 lasagna noodles on top, followed by half the cheese mixture.

Add another layer of chicken mixture, noodles, and cheese mixture.

Finish with the last layer of noodles and remaining chicken mixture on top.

Sprinkle the rest of the mozzarella cheese over the top.

Cover with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 20 minutes until bubbly and golden.

Let the lasagna rest for 10-15 minutes before slicing.