The Ultimate Cheesy Bacon Ranch Lasagna Aka Crack Chicken Lasagna

Instructions:

• Preparation: Preheat your oven to 375°F (190°C). Grease a standard 9x13 inch baking dish. If using traditional lasagna noodles, cook them al dente according to package directions, drain, and lay flat to dry. Cook the diced bacon until crispy, then remove and drain on paper towels. Reserve the bacon pieces for the filling.
• Make the Cream Sauce (Béchamel): Melt the 4 Tbsp butter in a medium saucepan over medium heat. Whisk in the 4 Tbsp flour and cook for 1 2 minutes to create a roux. Slowly whisk in the 4 cups of warm milk until smooth, ensuring no lumps form. Bring to a gentle simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoon (about 5 8 minutes).
• Finish the Sauce: Remove the saucepan from heat. Stir in the Parmesan cheese, onion powder, garlic powder, salt, and pepper. Reserve approximately ½ cup (120 ml) of this finished sauce to mix into the chicken filling.
• Create the Crack Chicken Filling: In a large mixing bowl, combine the 3 cups of shredded chicken, the 8 oz softened cream cheese, the packet of ranch seasoning, the ½ cup chicken broth, and the reserved crispy bacon pieces. Mix thoroughly until the cream cheese is fully incorporated. Fold in the Sharp Cheddar and Monterey Jack cheese.
• Assembly: Spread one-quarter of the remaining cream sauce evenly over the bottom of the prepared baking dish. Place the first layer of lasagna noodles (3 or 4 sheets, depending on size) over the sauce. Spread half of the crack chicken filling evenly over the noodles.
• Layering: Add a second layer of noodles, followed by half of the remaining cream sauce. Top with the remaining half of the crack chicken filling, then add the final layer of noodles. Spread the last of the cream sauce over the top layer of noodles.
• Bake: Sprinkle the shredded Mozzarella cheese generously over the top. Cover the dish tightly with aluminium foil and bake for 25 minutes at 375°F (190°C). Remove the foil and continue baking for 15 20 minutes, or until the cheese is melted, bubbly, and deeply golden brown.
• Rest and Serve: Remove the lasagna from the oven and allow it to rest, uncovered, on a cooling rack for 15 minutes before slicing. Garnish with fresh parsley before cutting into portions and serving.