Bacon Ranch Chicken Lasagna

Instructions:

1. Preheat Oven:
   Set oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Cook Noodles:
   If using traditional lasagna noodles, cook them in salted water until al dente, then drain.
3. Make Cheese Filling:
   In a mixing bowl, combine ricotta, egg, ranch seasoning, and ½ cup Parmesan cheese. Stir until smooth.
4. Assemble Lasagna:
   Spread a light layer of Alfredo sauce on the bottom of the baking dish.
   Add 3 noodles, spread ⅓ of the ricotta mixture, 1 cup of chicken, a sprinkle of bacon, a handful of mozzarella, and a drizzle of Alfredo sauce.
   Repeat these layers two more times. Top the final layer with noodles, remaining Alfredo sauce, and mozzarella.
5. Bake:
   Cover with foil and bake for 30 minutes. Remove foil and bake for another 10–15 minutes until the top is golden and bubbly.
6. Cool and Garnish:
   Let rest for 10 minutes to set. Sprinkle with chopped parsley and remaining bacon before serving.

Variations:

• Cheese Swap: Try using shredded Colby Jack or smoked provolone for a deeper flavor.
• Add Veggies: Spinach or sautéed mushrooms can be layered in for added texture and nutrition.
• Spicy Kick: Add crushed red pepper flakes or use pepper jack cheese for heat.

Tips:

• If using oven-ready noodles, ensure each layer has enough sauce to soften the pasta as it bakes.
• Prepare the lasagna a day ahead and refrigerate; it tastes even better once the flavors meld overnight.
• Let the lasagna cool slightly before slicing to help it hold its shape on the plate.

This Bacon Ranch Chicken Lasagna is sure to be a hit at your dinner table, delivering bold flavor in every creamy, cheesy, bacon-studded bite.