Bacon Ranch Chicken Lasagna (Printable Version)
Rich layers of chicken, ranch, bacon, and cheese melt together for a deliciously creamy baked entree.
# What You'll Need:
→ Filling & Layers
01 -
9 lasagna noodles, cooked and drained
02 -
600 g cooked shredded chicken (rotisserie preferred)
03 -
360 g ricotta cheese
04 -
1 packet ranch seasoning mix (28 g or 2–3 tablespoons)
05 -
200 g shredded mozzarella cheese
06 -
360 ml Alfredo sauce
07 -
6–8 slices of bacon, cooked crisp and crumbled
08 -
2 tablespoons chopped fresh parsley
09 -
25 g grated Parmesan cheese (optional, for topping)
# Steps To Follow:
01 -
Preheat oven to 190°C. Lightly grease a 23x33 cm baking dish.
02 -
In a bowl, combine ricotta cheese and ranch seasoning mix. Optionally, add a pinch of black pepper or garlic powder for enhanced flavour. Stir until uniform.
03 -
Spread a thin layer of Alfredo sauce on the base of the prepared dish. Arrange three lasagna noodles evenly over the sauce.
04 -
Spread one-third of the ranch ricotta mixture over the noodles. Distribute one-third of the shredded chicken. Drizzle some Alfredo sauce, then sprinkle a portion of mozzarella and some crumbled bacon over the top.
05 -
Repeat the layering of noodles, ranch ricotta, chicken, sauce, mozzarella, and bacon until there are three layers in total. Finish the final layer with remaining Alfredo sauce, mozzarella, remaining bacon, and optional Parmesan cheese.
06 -
Bake uncovered for 25–30 minutes until the cheese is bubbling and the surface is golden.
07 -
For a crisper top, broil for an additional 2–3 minutes while monitoring closely to prevent burning.
08 -
Allow to rest for 10 minutes before slicing. Garnish with freshly chopped parsley prior to serving.
# Notes and Tips:
01 -
Slice with a sharp knife for well-defined layers and use a clean white ceramic plate. Garnish with extra parsley for visual appeal. Plate near natural light to showcase textures.