Ingredients:

  • 1 box (450 g / 16 oz) lasagna noodles (approximately 10-12 sheets)
  • 900 g (2 lbs) cooked chicken breast or thighs, shredded
  • 225 g (8 oz) streaky bacon or lardons, diced and crisped
  • 230 g (1 cup) full-fat cream cheese, softened
  • 1 packet (28 g / 1 oz) dry ranch seasoning mix
  • 120 ml (½ cup) unsalted chicken stock or broth
  • 2 Tbsp finely chopped fresh chives
  • 700 g (3 cups) full-fat ricotta cheese
  • 120 g (½ cup) sour cream or crème fraîche
  • 1 large egg, lightly beaten
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp fresh black pepper
  • 1 Tbsp finely chopped fresh parsley
  • ½ tsp sea salt
  • 450 g (4 cups) shredded mozzarella cheese, divided
  • 200 g (2 cups) sharp cheddar cheese, shredded, divided

Instructions:

  1. Preheat oven to 190°C (375°F). Lightly grease a 9 x 13 inch baking dish.
  2. If using traditional noodles, boil them according to package directions until al dente. Drain, rinse with cold water, and lay flat to prevent sticking. Skip this step if using oven-ready noodles.
  3. Cook the diced bacon in a skillet until crisp. Remove bacon with a slotted spoon and drain excess fat on a paper towel. Reserve 1/3 of the crisp bacon for garnish/topping.
  4. In a large bowl, combine the shredded chicken, softened cream cheese, ranch seasoning, and reserved cooked bacon (2/3rds). Add the chicken stock/broth to loosen the mixture; stir until creamy and well-combined.
  5. In a separate medium bowl, combine the ricotta cheese, sour cream, beaten egg, garlic powder, onion powder, parsley, salt, and pepper. Mix until smooth and homogenous (the Cheese Binder).
  6. Spread approximately 1 cup (240 ml) of the ricotta Cheese Binder evenly across the bottom of the prepared baking dish.
  7. Place a layer of lasagna noodles (usually 3 or 4 sheets) neatly over the binder layer.
  8. Spread half of the Crack Chicken Filling evenly over the noodles.
  9. Gently spoon half of the remaining ricotta Cheese Binder over the chicken filling, spreading carefully. Top this with a generous sprinkle of the combined mozzarella and cheddar cheese (about 1 cup total).
  10. Place the next layer of noodles over the cheese.
  11. Spread the remaining Crack Chicken Filling over the noodles.
  12. Lay the last layer of noodles on top.
  13. Spread the remaining ricotta Cheese Binder over the top noodle layer. Cover evenly with the remaining shredded mozzarella and cheddar cheese. Sprinkle the reserved crisp bacon pieces over the top.
  14. Cover the dish tightly with foil. Bake for 30 minutes.
  15. Remove the foil and continue baking for another 15 minutes, or until the cheese is melted, bubbling, and golden brown.
  16. Remove the lasagna from the oven and let it stand for 15 minutes before slicing. Garnish with fresh chives, slice, and serve piping hot.