Ingredients:
For the Chicken Mixture:
Three cups of cooked chicken shreds
8 oz cream cheese, softened
1 cup ranch dressing
One cup of cooked bacon, crumbled
2 cups shredded cheddar cheese
For the Lasagna Layers:
Nine al dente lasagna noodles
2 cups shredded mozzarella cheese
2 cups Alfredo sauce (store-bought or homemade)
1/2 cup shredded Parmesan cheese
Instructions:
Preheat the Oven:
Set the oven temperature to 375°F, or 190°C. Set aside a 9 x 13-inch baking dish that has been greased.
Prepare the Chicken Mixture:
Combine the crumbled bacon, cream cheese, ranch dressing, shredded cheddar cheese, and chicken shreds in a large mixing bowl. Stir until all ingredients are well blended.
Assemble the Lasagna:
Line the bottom of the baking dish with a thin layer of Alfredo sauce. Place three lasagna noodles over the sauce. Top with one-third of the chicken mixture, followed by a sprinkle of mozzarella cheese. Repeat the layers two more times, ending with a layer of Alfredo sauce and a mix of mozzarella and Parmesan cheese on top.
Bake:
Cover the dish with aluminum foil and bake for 25 minutes. After taking off the foil, bake for a further fifteen minutes, or until the cheese is golden brown and bubbling.
Chill and serve:
Let the lasagna cool for 10 minutes before slicing and serving. If preferred, garnish with more bacon or fresh parsley.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: 450 kcal | Servings: 8 servings
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