Ingredients:

  • 6 slices thick-cut Smoked Streaky Bacon, diced
  • 1 Tbsp Unsalted Butter or light Olive Oil
  • 1 small Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 3 cups Cooked Chicken, shredded (Rotisserie chicken recommended)
  • 1 (8 oz) block Full-Fat Cream Cheese, softened
  • 1 cup Full-Fat Sour Cream (or Greek Yoghurt)
  • 2 Tbsp Milk
  • 3 Tbsp Dry Ranch Seasoning Mix
  • 1/2 tsp Black Pepper
  • 9-10 Oven-Ready (No-Boil) Lasagna Noodles
  • 2 cups Shredded Sharp Cheddar Cheese
  • 2 cups Shredded Monterey Jack or Colby-Jack Cheese
  • 1 cup Shredded Low-Moisture Mozzarella Cheese (for the topping)
  • 2 Tbsp Fresh Parsley, chopped (optional)

Instructions:

  1. Prepare the Bacon and Aromatics: In a large skillet over medium heat, cook the diced bacon until crisp. Remove the bacon bits and reserve them, keeping 1 tablespoon of rendered fat in the skillet. Add the butter and onion; sauté until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant. Remove from heat and cool slightly.
  2. Create the Creamy Filling: In a large mixing bowl, combine the softened cream cheese, sour cream, milk, Ranch seasoning mix, and black pepper. Whisk or use a hand mixer until the mixture is completely smooth and creamy. Gently fold in the shredded chicken, the sautéed onion/garlic mixture, and half of the reserved crispy bacon bits.
  3. Layer the Lasagna Casserole: Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Spread about 1/2 cup of the chicken filling across the bottom of the dish to serve as a moisture base.
  4. Assemble the Layers: Arrange 3-4 oven-ready lasagna noodles over the base. Spread half of the remaining chicken filling evenly over the noodles, then sprinkle generously with half of the Cheddar/Monterey Jack blend. Add the second layer of 3-4 lasagna noodles. Spread the remaining chicken filling over the noodles and top with the rest of the Cheddar/Monterey Jack blend.
  5. Bake: Cover the dish tightly with aluminium foil and bake for 30 minutes. Remove the foil, sprinkle the Mozzarella cheese evenly over the top layer. Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted, bubbly, and the edges are golden brown.
  6. Rest and Serve: Remove the casserole from the oven and allow it to rest for at least 10 minutes before slicing. Garnish with the remaining crispy bacon bits and fresh parsley before serving hot.