chopped green onions or fresh parsley for garnishing
Boil lasagna noodles in a large pot over medium heat until the noodles are al dente. Follow the package directions.
In a saucepan, heat the evaporated milk and ranch seasoning over low heat. Whisk constantly, and heat for 5 minutes until the mixture starts to thicken. Add the cream cheese cubes and mix until smooth.
Spray a 9×13” casserole dish with cooking spray. Preheat the oven to 350º Fahrenheit.
Pour ¾ cup of creamy ranch sauce in the bottom of the baking pan. Place a layer of cooked pasta over the sauce. Sprinkle half of the chicken over the pasta. Sprinkle with ½ cup each of mozzarella and cheddar cheese. Drizzle 1 cup of sauce over the cheese.
Repeat layers: pasta, remaining chicken, ½ cup of each cheese, 1 cup of sauce.
Layer the last layer of pasta, the rest or the cream sauce and top with remaining cheese and chopped bacon.
Cover and bake for 20 minutes. Then uncover and bake another 10 minutes or until bubbly and heated through. Allow the lasagna to rest for 10 minutes before serving.
Sprinkle with green onions or parsley if desired.
Use any shredded chicken, such as chicken breast or chicken thighs.
This is a great recipe to use up leftover chicken.
Want to add more flavor? Try black pepper, garlic powder, Italian seasoning or even a sprinkle of freshly grated parmesan cheese.
Refer to the article above for more tips and tricks.
The calories shown are based on the lasagna being cut into 15 pieces, with 1 serving being 1 slice of lasagna. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **