Begin by shredding your cooked chicken and placing it in a large mixing bowl. Add buffalo wing sauce, dill pickle juice, ranch dressing, softened cream cheese, garlic powder, and black pepper. Mix all the ingredients well until the chicken is thoroughly coated and the mixture is creamy and consistent.

In a separate bowl, combine ricotta cheese, shredded mozzarella, freshly grated Parmesan, more garlic powder, and ranch dressing. Stir until all the ingredients are well mixed and creamy.

Cook the lasagna noodles according to the package instructions until they are al dente, usually about 8-10 minutes. Once cooked, drain and lay them flat on a clean surface or parchment paper to dry.

Preheat your oven to 375°F. In a greased baking dish, start layering by placing a few lasagna noodles at the bottom. Spread half of the chicken mixture evenly over the noodles, followed by half of the cheese mixture. Repeat the layering process until all the ingredients are used.

Cover the assembled lasagna with foil and bake for 30 minutes. After this initial baking, remove the foil and continue to bake for an additional 15 minutes.

Once baked, remove from the oven and let it rest for about 15 minutes.