Ingredients:

  • 9 sheets Lasagna Noodles
  • 8 rashers Thick-Cut Bacon, cooked until crispy and crumbled
  • 3 cups Pre-Cooked Chicken (Shredded)
  • 2 Tbsp Unsalted Butter
  • 2 Tbsp All-Purpose Flour
  • 2 cups Whole Milk (or Half-and-Half)
  • 8 oz block Cream Cheese (Full Fat), softened
  • 3 Tbsp Dry Ranch Seasoning Mix (standard packet mix)
  • Salt & Freshly Ground Black Pepper, To taste
  • 2 cups Shredded Mature Cheddar (divided)
  • 1 cup Shredded Monterey Jack or Mozzarella
  • 1 Tbsp Fresh Chives or Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish.
  2. Cook the lasagna noodles according to packet instructions until al dente. Drain immediately and lay flat on a sheet of parchment paper or lightly oiled surface to prevent sticking.
  3. Cook bacon until very crispy. Remove bacon, reserving 1 tablespoon of the rendered fat if desired. Crumble the bacon and set aside, reserving about 1/4 of the bacon bits for the top layer.
  4. Melt the butter (or bacon fat) in the large saucepan over medium heat. Whisk in the flour and cook for 1 minute to create a quick roux.
  5. Slowly whisk in the cold milk until the mixture is smooth and thickened slightly (about 3 minutes). Reduce heat to low.
  6. Add the softened cream cheese and whisk continuously until completely melted and smooth. Stir in 2 Tbsp of the ranch seasoning mix. Taste and adjust with salt and pepper.
  7. Remove the pan from the heat. Stir in the shredded chicken, the majority of the crumbled bacon, and 1 cup (115g) of the shredded cheddar. The resulting mixture should be thick and creamy.
  8. Spread a thin layer (about 1/2 cup) of the chicken filling mixture onto the bottom of the prepared baking dish to prevent the noodles from sticking.
  9. Assemble the layers: Place 3 lasagna noodles over the filling. Spread half of the remaining chicken filling evenly over the noodles. Sprinkle 1/2 cup of the remaining shredded cheddar/Monterey Jack blend. Place 3 more noodles. Spread the remaining half of the chicken filling. Place the final 3 noodles on top.
  10. Final Topping: Mix the remaining 1 Tbsp of ranch seasoning with the last 1 cup of cheese blend (cheddar/Monterey Jack) and sprinkle evenly over the top layer. Sprinkle the reserved bacon bits.
  11. Cover the dish tightly with aluminium foil and bake for 25 minutes.
  12. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is bubbling, golden brown, and the edges are lightly caramelised.
  13. Allow the casserole to rest on the counter for 10 minutes before slicing. Garnish with fresh chives or parsley before serving.