Bacon Ranch Chicken Lasagna
Layered with creamy Alfredo, tender chicken, tangy ranch, and crispy bacon, this lasagna offers a cheesy, flavorful twist on a family favorite—perfect for busy evenings or gatherings.
Ingredients
- 9 lasagna noodles regular or no-boil
- 3 cups shredded rotisserie chicken
- 1 1 oz packet ranch seasoning
- 2 cups ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1½ cups Alfredo sauce
- 6 strips cooked bacon crumbled
- Fresh parsley chopped (for garnish)
Instructions
- Preheat to 375 °F (190 °C) and lightly grease a 9×13-inch dish.
- Boil noodles in salted water until al dente, then drain. Skip if using no-boil noodles.
- Stir ricotta, egg, ranch seasoning, and ½ cup Parmesan until smooth.
- Spread about ¼ cup Alfredo sauce on the dish bottom.
- Add 3 noodles, ⅓ of ricotta mix, 1 cup chicken, some bacon, mozzarella, and a drizzle of Alfredo.
- Repeat layers twice. Finish with noodles, remaining Alfredo, and mozzarella.
- Cover with foil and bake 30 minutes.
- Uncover and bake 10–15 minutes until golden and bubbly.
- Cool for 10 minutes. Top with parsley and remaining bacon. Serve warm.