chopped green onions or fresh parsleyfor garnishing
Boil lasagna noodles according to package directions. Drain and set aside.
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 9x13” baking pan with cooking spray. Preheat the oven to 350º Fahrenheit.
Pour ¾ cup of white 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, remaining 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.
Why did my milk curdle? High temperatures can cause milk to curdle. If you have the stovetop heat up too high, the milk can curdle. Use low heat and mix while you are allowing the mixture to slightly thicken. If the milk curdles slightly during this step or during baking, it's still safe to eat.The calories shown are based on the recipe being cut into 15 pieces, with 1 serving being 1 piece 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.**