In a large mixing bowl, combine softened cream cheese, ranch seasoning, buffalo sauce, milk, cheddar cheese, and 1 1/2 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 9x13-inch baking dish. Lay down a layer of lasagna noodles, then spread another layer of the cheese mixture on top followed by a layer of shredded chicken. Repeat the layers, ending with a layer of the cheese mixture on top. Sprinkle the remaining 1/2 cup of mozzarella cheese evenly over the final layer.

Cover the baking dish tightly with aluminum foil and bake in a preheated 375°F oven 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 to 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.