Crack Chicken Lasagna Bake (Print Version)
Tender chicken, creamy ranch sauce, and bacon are layered with pasta and melty cheese for comfort food bliss.
# Ingredients:
→ Main Components
01 -
710 ml cooked, shredded chicken
02 -
225 g cream cheese, softened
03 -
240 ml ranch dressing
04 -
9 cooked lasagna noodles
05 -
340 g cooked, crumbled bacon
06 -
200 g shredded mozzarella cheese
07 -
115 g shredded cheddar cheese
→ Sauce
08 -
360 ml whole milk
09 -
14 g unsalted butter
10 -
8 g all-purpose flour
11 -
5 g garlic powder
→ Garnish (optional)
12 -
Fresh parsley, chopped
# Instructions:
01 -
Preheat oven to 190°C.
02 -
In a saucepan over medium heat, melt butter. Add flour and cook, whisking, for 1 minute. Slowly incorporate milk, whisking until sauce thickens. Blend in cream cheese until smooth. Add ranch dressing and garlic powder, mixing thoroughly. Remove from heat.
03 -
Spread a thin layer of sauce over the base of a greased 33x23 cm baking dish. Arrange 3 lasagna noodles over the sauce. Top with one third each of shredded chicken, crumbled bacon, mozzarella, cheddar, and sauce. Repeat the layering process two additional times.
04 -
Cover dish with foil and bake for 25 minutes. Remove foil and continue baking for 10–15 minutes until surface is golden and bubbling.
05 -
Allow lasagna to rest for 10 minutes before slicing. Garnish with fresh parsley if desired.
# Notes:
01 -
Ensure noodles are cooked al dente to maintain texture during baking.