In a large mixing bowl, combine softened cream cheese, ranch seasoning, buffalo sauce, milk, cheddar cheese, and 1.5 cups of the mozzarella cheese. Mix until smooth and well incorporated.

Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and lay flat on a clean surface to prevent sticking.

Spread a thin layer of the cheese mixture on the bottom of a 9×13-inch baking dish.

Lay down a layer of lasagna noodles.

Spread another layer of the cheese mixture on top of the noodles, followed by a layer of shredded chicken.

Repeat the layers, ending with a layer of the cheese mixture on top. Sprinkle the remaining 0.5 cup of mozzarella cheese evenly over the final layer.

Cover the baking dish tightly with aluminum foil and bake in a preheated oven at 375°F (190°C) for 45 minutes.

Remove the foil and bake uncovered for an additional 10 minutes or until the cheese on top is bubbly and golden.

Let the lasagna rest for 8–10 minutes before slicing to allow the layers to set.

Garnish with optional toppings such as ranch dressing drizzle, chopped green onions, or blue cheese crumbles.