This is such a good twist on traditional lasagna! It is the meeting point of a fabulous chicken casserole and lasagna. The different cheeses blend into the creamy sauce and create an amazing flavor that everyone will love and let you know how much they love it! My daughter is away at college, and she requests this dish every time she is home. When she has brought friends with her over school breaks, they finally understand why she always talks about the creamy lasagna her mom makes.
I like to make two at a time and freeze one for a later meal or when I don’t have the to go to the store, prepare a meal, and then clean up the kitchen! Having delicious meals in the freezer has helped my stress level go down! significantly
The beauty of this is that you can tweak the flavor if you want and add some different spices or fresh herbs.
Enjoy!
Ingredients
9 sheets lasagna – you can make a few extra if you want to in case some tear.
1 Tbsp. Olive Oil
1 small onion – finely diced
2 cloves garlic – minced
¼ tsp. fresh ground black pepper
3 cans evaporated milk (12 ounces each)
2 packets ranch seasoning mix (total amount you need is 2 oz.)
8 oz. cream cheese – softened and cubed
3 cups chopped cooked chicken (about 1 rotisserie chicken if you prefer)
1 ½ cups mozzarella cheese (shredded)
1 ½ cups sharp cheddar cheese (shredded)
3 ounces chopped bacon bits
chopped green onions or fresh parsley for garnishing
Directions
Preheat the oven to 350º F. Spray a 9×13 baking pan with cooking spray.
Boil lasagna noodles according to package directions. Drain and set aside.
Grate the cheeses if you are using block cheese.
Preparing the Sauce
In a saucepan, add the olive oil and heat over medium heat.
Add onion and sauté for 2-3 minutes. Add garlic and stir for 30 seconds. Reduce heat to low.
Slowly add the evaporated milk, pepper, and ranch seasoning.
Whisk constantly, and heat for 5 minutes over low heat until the mixture starts to thicken.
Add the cream cheese cubes and mix until smooth.
Assemble the Lasagna
Pour ¾ cup of white sauce in the bottom of the baking pan.
Place a layer of lasagna noodles over the sauce.
Sprinkle half of the chicken over the pasta.
Sprinkle with ½ cup each of mozzarella and cheddar cheese.
Drizzle 1 cup of sauce over the cheese.
Repeat layers: pasta, remaining chicken, ½ cup of each cheese, 1 cup of sauce.
Layer the last layer of noodles, remaining sauce, and top with remaining cheese and chopped bacon.
Cover and bake for 20 minutes.
Uncover and bake another 10 minutes or until bubbly and heated through.
Allow the lasagna to rest for 10 minutes before serving.
Sprinkle with green onions or parsley if desired.
Notes
• Be careful not to heat the milk mixture too high. Milk can curdle when the temperature is too high. Keep the heat on low and let it thicken slowly.
• Cheese: Use freshly shredded cheese (yes, grate your own!) The sauce will be extra creamy – sometimes pre-shredded cheese develops a textural difference since it has a coating to prevent it from sticking in a large lump. That coating can inhibit the way it melts. I have used pre-shredded cheese though and it worked great, but it may depend on brand.
Feel free to swap the Cheddar and Mozzarella for other types of cheese if you prefer. Please don’t change the cream cheese though, and don’t leave it out! This is a key ingredient for flavor, thickening, and creaminess!
• Prepare Ahead: Make the lasagna casserole – but do not bake it – up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate until you are ready to bake it. Remove the casserole from the fridge about an hour before baking if possible. This will help take the chill off and allow it to bake evenly.
• Freezing: This lasagna makes a great freezer meal. Assemble, cover with plastic wrap very tight, then cover with foil. It’s best to remove it from the freezer the day before you want to cook it and allow it to defrost in the fridge overnight. This prevents uneven and overcooked lasagna. Freeze up to 2 months.