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 9x13 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.