Ingredients:

  • 3 cups cooked Chicken, shredded
  • 8 oz full-fat block Cream Cheese, softened
  • 1 cup full-fat Sour Cream
  • 3 Tbsp Dry Ranch Seasoning Mix
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Kosher Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1/2 cup low sodium Chicken Stock, warmed slightly
  • 12 sheets Lasagna Noodles (oven-ready recommended)
  • 8 slices cooked Bacon, crisped and crumbled
  • 2 cups shredded Sharp Cheddar Cheese
  • 2 cups shredded Monterey Jack Cheese
  • 2 Tbsp Fresh Chives or Spring Onion, finely chopped (for garnish)
  • 1/4 cup freshly grated Parmesan Cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Grease the 9x13 inch baking dish lightly. If using standard noodles, boil them al dente, drain, and set aside.
  2. In a large bowl, combine the softened cream cheese, sour cream, ranch seasoning, garlic powder, onion powder, salt, and pepper. Use an electric mixer or whisk until completely smooth and lump-free.
  3. Slowly whisk in the warm chicken stock until the mixture reaches a thick, spreadable consistency. Fold in the shredded chicken and half (4 slices) of the crumbled bacon until well combined. This is your primary filling.
  4. Spread a thin layer (about 1/2 cup) of the chicken filling across the bottom of the prepared dish. Lay 3-4 lasagna noodles over the sauce base.
  5. Spread half of the remaining chicken filling evenly over the noodles. Sprinkle 1.5 cups of the mixed cheddar and Monterey Jack cheese over the filling.
  6. Top with another 3-4 noodles. Spread the remaining chicken filling over the noodles. Top with 1.5 cups of the mixed cheese.
  7. Place the final 3-4 noodles on top. Spread a thin layer of sour cream or stock over the final noodles to prevent drying, then scatter the remaining 1 cup of mixed cheese and the 1/4 cup of Parmesan cheese.
  8. Cover the dish tightly with aluminium foil. Bake for 30 minutes. Remove the foil and continue baking for 10-15 minutes, or until the cheese is golden brown, bubbly, and the internal temperature is piping hot.
  9. Remove the lasagna from the oven and let it rest on a wire rack for at least 15 minutes before slicing. Garnish with the remaining crumbled bacon and fresh chives just before serving.