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Chicken Bacon Ranch Lasagna

By: Julia Pacheco
This chicken bacon ranch lasagna layers creamy ranch sauce, cheese, and savory chicken and bacon for a fun twist on a classic.
Prep: 10 minutes
Cook: 55 minutes
Total: 1 hour 5 minutes
Servings: 5 servings
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Ingredients 

  • 9 lasagna noodles
  • 7 strips bacon
  • 1 tbs minced garlic
  • 3 – 12 oz cans evaporated milk
  • 4 tbsp ranch seasoning
  • 8 oz cream cheese cubed
  • 3 chicken breasts , COOKED and Shredded
  • 1 cup shredded cheddar cheese, divided
  • 1 cup shredded mozzarella cheese, divided

Instructions 

  • Preheat oven to 350 degrees F.
  • To a large pot of boiling water on the stove, add the lasagna noodles and cook them according to the package instructions.
  • To a separate large deeper skillet add in the bacon and cook it to your desired crispiness. Remove the bacon to a plate lined with paper towels and set it to the side. Remove all but 2 tablespoons of the bacon grease in the pan. Stir in the minced garlic. Once the garlic is fragrant add in the evaporated milk and ranch seasoning whisk well, cook for 3 to 5 minutes to let the sauce thicken. Whisk in the cream cheese until it is smooth and melted it will take around 3 minutes.
  • Spray a 9×13 baking dish with nonstick spray. To assemble your lasagna add about 3/4 of a cup of the sauce to the bottom of the baking dish spread it out then add three lasagna noodles, some of the chicken, shredded cheddar cheese, mozzarella cheese, and some of the bacon bits. Repeat for three layers.
  • Cover with foil and bake oven to 350 for 40 minutes remove the foil and bake it for an additional 15 minutes.

Nutrition

Calories: 1099kcal | Carbohydrates: 69g | Protein: 66g | Fat: 60g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 252mg | Sodium: 1912mg | Potassium: 1394mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1527IU | Vitamin C: 6mg | Calcium: 871mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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4 Comments

  1. KELLY FOSSON says:

    I just ordered 2 books they will be mailed to me right??

    Reply
  2. K says:

    What modifications could be made to use the ‘no cook’ lasagne noodles? Any suggestions, anyone?

    Reply
  3. Sincerely B says:

    How much chicken? It’s not listed in the ingredients…

    Reply
    1. K says:

      -the recipe lists 3 breasts, cooked and shredded (it’s near the bottom of the list)

      Reply