Preheat your oven to 375°F (190°C) and prepare a 9x13-inch baking dish by greasing it.

In a large mixing bowl, combine shredded chicken breast and hot buffalo wing sauce until fully coated.

In another bowl, blend together reduced-fat ricotta cheese, large egg, garlic powder, and onion powder until smooth.

Layer buffalo chicken filling, ricotta mixture, and part of the shredded cheeses in the prepared baking dish, repeating layers.

Cover tightly with aluminum foil and bake for 25 minutes, then uncover and bake for another 15-20 minutes until cheese is bubbly.

Let the lasagna rest for 10 minutes, drizzle with ranch dressing, and sprinkle with parsley if desired.

Slice into portions and serve hot with a side salad or garlic bread.