| |

Cheesy Chicken Lasagna

This post may contain affiliate links. Read our disclosure policy.

Here’s a fun twist on traditional lasagna that you’re going to love! I stumbled upon this delightful recipe for Cheesy Chicken Lasagna on “What’s for Dinner?” and it’s both scrumptious and surprisingly simple to make.

This dish combines the comforting flavors of chicken and ranch, creating a unique and savory taste experience. If you’re a cheese lover, feel free to add extra cheese to make it even more indulgent. This lasagna is the epitome of yummy comfort food. Pair it with Easy Parmesan Knots and a fresh tossed salad, and you have a complete, satisfying dinner ready to impress.

Cheesy Chicken Lasagna | realmomkitchen.com

One small adjustment I’d recommend is reducing the amount of noodles. The original recipe calls for a bit too many noodles relative to the chicken sauce mixture. Using about 8-12 ounces of noodles should give you the perfect balance for a rich and hearty dish without overwhelming the delicious chicken sauce.

  • LASAGNA NOODLES
  • EVAPORATED MILK
  • DRY RANCH DRESSING MIX
  • COOKED CHICKEN
  • PEPPER
  • CHEDDAR CHEESE
  • MOZZARELLA CHEESE

Boil the Noodles: Cook the lasagna noodles according to the package directions. Once done, rinse them in cold water and set aside to cool.

Preheat the Oven: Preheat your oven to 350°F (175°C).

Prepare the Sauce: In a saucepan, combine evaporated milk (avoid using the fat-free version) and the ranch dressing mix. Heat over low heat, stirring frequently until the dry ingredients are completely dissolved.

Stir in the cooked chicken and ground pepper. Let the mixture simmer uncovered for 25 minutes, stirring frequently. This allows the flavors to meld beautifully, so don’t shorten this step.

Assemble the Lasagna: Lightly spray a 9″x13″ baking dish with non-stick cooking spray.

Layer half of the cooked lasagna noodles in the bottom of the dish. Spoon half of the chicken sauce mixture over the noodles, followed by a generous layer of shredded cheese.

Repeat the layers with the remaining noodles, chicken sauce, and cheese.

Bake the Lasagna: Bake in the preheated oven for 35-40 minutes, or until the lasagna is hot and bubbly.

Rest Before Serving: Remove the lasagna from the oven and let it rest for 10 minutes before serving. This helps the layers set and makes it easier to cut and serve.

Cheesy Chicken Lasagna | realmomkitchen.com

Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna up to a day in advance and store it in the refrigerator. When you’re ready to bake, let it come to room temperature for about 30 minutes before putting it in the oven.

What if I don’t have evaporated milk?
If you don’t have evaporated milk, you can use heavy cream or half-and-half as a substitute. This will still provide a rich and creamy sauce.

Can I use a different type of cheese?
Yes, feel free to use your favorite cheese or a blend of cheeses. Monterey Jack would work well with this recipe.

How do I prevent the lasagna from drying out?
To prevent the lasagna from drying out, make sure to cover it with foil while baking. This traps moisture and ensures the lasagna stays creamy and delicious.

How do I store leftovers?
Store leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

What sides go well with this lasagna?
This Cheesy Chicken Lasagna pairs wonderfully with garlic bread, a fresh green salad, or steamed vegetables. These sides complement the rich and creamy flavors of the lasagna.

Can I use store-bought rotisserie chicken?
Yes, using store-bought rotisserie chicken is a great time-saver and adds delicious flavor to the lasagna. Simply shred the chicken and add it to the sauce mixture.

Cheesy Chicken Lasagna

Real Mom Kitchen

Cheesy Chicken Lasagna is a comforting and delicious twist on traditional lasagna, featuring layers of lasagna noodles, a creamy chicken sauce, and lots of melted cheese. It combines the savory flavors of chicken and ranch, making it a unique and satisfying meal. This easy-to-make dish is perfect for family dinners, offering hearty and indulgent comfort food that everyone will love.
4.9 from 35 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 38 minutes
Total Time 1 hour 3 minutes
Course main
Cuisine Italian
Servings 12 servings
Calories 366 kcal

Ingredients
  

  • 16 oz lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
  • 24 oz evaporated milk 2 (12 oz) cans (not fat-free)
  • 1 oz pkg dry Ranch dressing mix
  • 3 cups chicken cooked and cubed
  • tsp pepper
  • 1 ½ to 2 cups cheddar cheese grated
  • 1 ½ to 2 cup mozzarella cheese grated

Instructions
 

  • Boil noodles according to pkg directions. Rinse in cold water and set aside.
  • Preheat oven to 350 degrees.
  • In a sauce pan, combine evaporated milk (don’t use fat-free version) and and ranch dressing mix. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently.
  • Layer half of lasagna noodles, chicken sauce, and cheese in 9×13 pan spray with non-stick cooking spray. Repeat layers again.
  • Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving. Serves 8-12.

Nutrition

Serving: 1serving | Calories: 366kcal | Carbohydrates: 36g | Protein: 23g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 66mg | Sodium: 463mg | Potassium: 417mg | Fiber: 1g | Sugar: 7g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 328mg | Iron: 1mg
Tried this recipe?Let us know how it was!
chicken lasagna 6 450

4.86 from 35 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




144 Comments

  1. Pingback: Cheesy Chicken Lasagna – Flashback Friday | Real Mom Kitchen
  2. 4 stars
    I melted a 1/4 cup of butter in a saucepan and added a couple tablespoons of flour. I mixed in the ranch dressing packet. I then added one can of the low fat evaporated milk and one can of whole milk. I thickened this, added a pkg. of cream cheese, and threw in the chicken. The sauce was thick and tasted amazing!

  3. Pingback: Frozen
  4. Pingback: Cheesy Chicken Ranch Lasagna Gluten free | HEALTHY LIFE
  5. I made this tonight and it was so good! I think the problem with the people that have commented on the sauce curdling is being caused by 1 or 2 of these things. They are either cooking too hot (you want to make hot but not boil) or they aren’t stirring frequently enough (I stirred just about constantly). I didn’t have that issue at all. The sauce is very watery when you add it to the noodles, but during the baking process it will thicken so don’t fret. Make sure you heat the sauce for the 25 minutes as specified because I think this helps to make it thicken while baking. I highly recommend this recipe…so good!!!!

  6. Pingback: Sweet Tea Traditions | Top Ten Favorite Pins from Pinterest
  7. Pingback: Cheesy Chicken Lasagna | LADY & THE LITTLE
  8. Pingback: Cheesy Chicken Lasagna | Kirsten's Cafe
  9. Pingback: Chicken Bacon Ranch Lasagna
  10. Pingback: Cheesy Chicken Ranch Lasagna Gluten free | Delicious desserts recipes
  11. Pingback: 101 Easy Recipes - Back to School is here! - Blessed Beyond A Doubt
  12. Pingback: Easy Cheesy Chicken Ranch Lasagna Recipe - A Few Short Cuts
  13. Pingback: Chicken Bacon Ranch Lasagna | Budget Girl
  14. Is there any nutrition information for the chicken lasagna or does anyone know how many weight watcher points per serving? Thanks.

  15. I’m not sure why, but this is going around Pinterest advertised as something completely different (a crescent roll chicken recipe). Yours looks delicious, though, and my sister-in-law and I are going to try it tomorrow night! (My husband won’t eat anything with ranch in it, so she and I have been waiting for him to go out of town so we could make this recipe.) Thanks!

  16. I was wondering if I were to use the fat free evaporated milk will the sauce even come out right? or does the recipe need regular evaporated milk so it can thicken when it cooks?

  17. I highly recommend making it the night before, using uncooked lasagna noodles. Refrigerate until baking the next night. The noodles will bake up perfectly!

  18. Lasagna Noodle Tip: whenever using lasagna noodles in a casserole, make it up the night before, putting UNCOOKED lasagna noodles and refrigerate overnight. The noodles soften and absorb the flavor. When you bake the next night, those noodles are going to be baked to perfection! So much easier than working with boiled noodles, too!

  19. Pingback: It’s all about the food… sorta | nowthatihavetime
  20. Oh and I meant that in the sauce pan it never thickens, but in the oven the noodles just perfectly soak it up. It turns out perfectly creamy. No soupy mess. I’m not afraid to try this again. I’ve made it plenty of times before my last incident. I’m betting it was an error on my part. Not the recipe.

  21. I read in another blog where someone said that the noodles were tough. NEVER end with your noodles on top. Bottom layer should be pasta on top of butter, then meat mixture, then cheese. Repeat.
    If you put the cheese next to the noddles, it will stick to the noodles and be hard.

  22. 5 stars
    I tweaked it a little by adding a drained can of carrots and steamed broccoli to the chicken mixture and simmered it with the milk mixture (along with 4 ounces of cream cheese) until all the excess liquids had evaporated. I didn’t want just the chicken and pasta. I served it with garlic bread. It turned out excellent.

  23. hi i was wondering where the cream of chicken soup comes into it it states it on the printerest recipe …thanks im confoooooosed lol

  24. 5 stars
    Well MY mixture came out PERRRRRRFECT! 🙂
    I put one can in and left it simmer for a bit, then I added ranch and stirred until it dissolved (like she said) and then after it dissolved I added the other.. Easy Peasy Leamon Squeezey

  25. My milk mixture did the same! I tried twice…what a waste of milk and ranch dressing mix! I ended straining the second milk mixture and then made a white sauce and used the strained milk and added some seasoning…still had a little of the ranching flavor but whatever the thickening agent is must be what’s curdling?

    1. I have a feeling I was cooking it too high and it came to a boil. You can’t do that. I went to the Nestle website to troubleshoot why it would have separated. They said evaporated milk can’t be cooked too hot or it will separate/ curdle. I have made this soooo many times and that was thefirst time that ever happened. My family loves this recipe. ***A simmer is just a few bubbles coming up every here and there. A full on boil is constant bubbles. 🙂

  26. I bet broccoli would be a great addition. My MIL makes a hot dish/casserole that kind of reminds me of this. Minus all the fake cream of chicken and processed cheese 😉 it contains broccoli and is tasty. I am making this right now and might add some. This recipe is so good. I probably make it once a month. I use 12 noodles and don’t cook the chicken with the milk mixture. I did once and it seemed too tough. If you do use a full box of noodles I might add another can of milk. My milk mixture never thickens. It just slightly reduces.
    **Note: the milk mixture completely separated and was no good. I either cooked it too high or too long. So bummed. It was a watery mess. Grainy. No good. Threw most of it out 🙁

  27. 5 stars
    Made this tonight for dinner and it’s a repeat. Like the recipe says, you don’t need 16 oz. lasagna noodles. I didn’t know what I’d need so I cooked the entire package and probably had 4 or 5 noodles left.

  28. Pingback: Winner! Winner! Chicken Dinner! | Conquering My Mind
  29. 5 stars
    This was delicious! My whole family loved it; my 13 year old daughter even said that it’s in her new favorites list. I did’t have regular evaporated milk, so I used a can of fat-free evaporated milk, then I put about a 1/4 c. of cream in the empty can and added 1% milk to the top of the can. i also added 1 1/2 to 2 T. flour. It worked great. Next time, I would double the sauce, though. It definitely needed more. Yum! Yum!

  30. 4 stars
    This was delicious!! I simmered the sauce as said and it didn’t seem to get very thick. I added a rue to it and it made a big difference!! Might add some baby spinach or a veggie mix next time for a little something extra but was great as is!! You can find the recipe with the cream cheese in the comments here…someone was kind enough to find and post it!!

  31. Thanks for posting receipts for the crescent chicken. I was looking for it from picture and couldn’t find. Although the picture on pinterest also shows cream cheese just wondering where that fits in. May try both buts thanks sounds great and trying it today.

    1. The pinterest recipe also calls for cresent rolls…not on the website recipe. Curious where the mis print was on the pinterest or the web site?

  32. 5 stars
    So yummy! Our sauce did not get very thick but it still tasted amazing! I was afraid the ranch seasoning was going to be too strong, but it was perfect. Making it again tonight!

  33. 5 stars
    I used fat free evaporated milk and mine turned out great. I made sure to stir it constantly on the stove on medium low (closer to low) without the chicken, I waited to add that until the sauce thickened and never let it come to a rolling boil without stirring it. It didn’t curdle in the oven either so I don’t really see why you can’t use the fat free stuff, it’s probably just someones way of trying to prevent others of reducing the calories or fat in a recipe. Im sure it’s great with regular evaporated milk but it’s also great with the fat free stuff too if thats what you have on hand as long as you don’t leave the liquid alone on the stove to boil…

  34. Pingback: Easy Chicken Meals the Whole Family Will Love
  35. 5 stars
    I made this tonight and didn’t tweak a thing – it was a huge hit! Very delicious just the way you posted it. Thanks to you I have another delicious chicken recipe to add to our dinner rotation! yummy!

  36. 5 stars
    I made this but I used a whole Wal Mart buttery garlic rotisserie chicken cut up into cubes (no skin of course), I added another can of milk and also another half package of ranch dressing. I also used extra cheese. You just can’t go wrong there! DELICIOUS!!!

  37. Pingback: What’s for Dinner? October 1-7 « Kitschy Krista
  38. Pingback: Affordable and Easy Chicken Meals
  39. Sometimes a pin will say one thing (in the caption) and be something totally different. That’s why I always check the actual link first. 🙂 Sometimes a picture won’t be close to what the recipe really is. Kinda like the game telephone. HTH

  40. STEFF—-try using heavy whipping creme and butterw/flour to make a rue—add to the already made liquid sauce—it will thicken .

  41. Any tips to get the sauce thick. Keeping it on simmer did nothing. I tried turning it up but just did not get creamy enough. Thanks!

  42. 4 stars
    I played around with this lasagna a bit by adding 1/2 brick cream cheese and about 1c parmesan to the sauce (2 cans of evap milk and 1 pack ranch) and used 9 lasagna noodles with 3 chick breast cut up. used several cups of mozzarella and 2C Kraft Italian 5 cheese. It was awesome! Next time I will add another can of evap milk to have even more sauce. Will make again!!

  43. 5 stars
    Changes I made to make this a crock pot recipes….they licked the pan clean…..loved it.
    DO NOT COOK THE noodles…..add 2 cups water or chicken broth or a combo of milk and chicken broth and water to amount to 2 cups total EXTRA liquid. I used about 8 ounces of noodes, layer some sauce in crock pot (well sprayed with pam) then put in a layer of dry noodles, more sauce, then cheese, repeat layers ending with sauce a some cheese. Cook 4 hours on low (I started it on high for the first 20 minutes or so to heat up the crock then low for the rest of the 4 hours)

  44. Pingback: CHEESY CHICKEN LASAGNA « what will i do next
  45. 5 stars
    From what I can see the picture is for the recipe shown… I’ve done this recipe and that’s what mine looked like. BUT, I would also like to have the recipe, with the cream cheese, that the pinner was referring to. This recipe above is delicious, btw.

  46. jsut wondering on the chicken ranch sauce, should i drain the chicken before putting on the lasagna noodles or do u add all the milk that didn’t evaporate. making it now…excited! 🙂

    1. My sauce was pretty thick, did you simmer the 25 min? I also use a bit more chicken, maybe 4 cups so it wasn’t runny when layering on the noodles. Being cheese lovers here, I also was a bit heavy handed with the cheese using 2+ cups each. It was delicious! I’ve made it twice now and the hub keeps asking for it.

  47. Pingback: Meal Plan Monday ~ Week of August 6 « A Pastor and His Girls
  48. The pic states and shows a chicken casserole with cresent rolls but the recipe is for something different, though it looks great too..Just wondering where I can get the recipe for the casserole in the picture?

  49. This looks awesome! I wonder what it would taste like to add some broccoli? Just to give it some color and add some health? 😉

  50. 4 stars
    Mine curdled some as well (it got funny looking), but used it anyway. Still tasty and you never know it once its baked in the lasagna.

  51. Pingback: Dinner Menu {Feb 13-18} « sensiblysara.com
  52. 5 stars
    Awesome dish! I used chicken breasts, and just to see how it would contribute, I marinated the chicken in olive oil and a packet of dry Ranch dressing mix overnight in the fridge, then roasted them. It was wonderful! The chicken was moist and super flavorful. Such a wonderful dish; the fam just sucked it up. No leftovers!

  53. 5 stars
    Made this tonight, i used smaller portions of milk + Chicken because it’s jsut my husband and I. Wonderful recipe! So thankful I found this. I love that it’s so easy, and you can play with it a little. I also added a small can of diced chiles to give it a little spin 🙂 Wonderful blog, thanks for sharing!!

  54. 5 stars
    This was great! I added fresh spinach, and fresh mushrooms. Plus, I used oven ready flat noodles which worked perfectly. Next time tho, i will use only half the ranch.Thanks for sharing!

  55. 5 stars
    Fabulous lasagna! I really enjoy my meal and I’ll do it again for sure. I use an homemade recipe for my Ranch mix. I’m giving it to you if you want to try next time:
    For 1 oz:
    4 tsp of dried parsley
    0.5 tsp of dried thyme
    2 tsp of garlic powder
    1 tsp of onion powder
    1.5 tsp of freshly grounded black pepper
    1 tsp of kosher salt
    Of course you can adjust any spices/herbs as you like.

  56. Pingback: Once A Month Mom Update – Weekend Cooking « elliek
  57. I attempted to make this tonight but I overheated the evaporated milk and it curdled. Dang it. I’ll try again later this week and maybe add some spinach.

  58. I made this last night it was so yummy…my whole family loved it! Only thing i did different was used penne noodles and it came out awesome. Thanks for sharing this recipe i plan on passing it on to my family and friends!

  59. 5 stars
    This was absolutely delicious. My “no-boil noodles” failed miserably, but aside from that – unbelievable flavor. DEFINITELY saving this one to use forever.

  60. Pingback: 10 Day Mini April 2012 Menu | OAMC from Once A Month Mom
  61. How many servings does this recipe make? I have my parents and my husband (who can really put away some food) to feed and just wanted to make sure this will feed all of us.

  62. Pingback: TRADITIONAL April 2012 Menu | OAMC from Once A Month Mom
  63. I would like to throw the chicken in a crockpot instead for convenience sake. Would evaporated milk go bad in a crock? And if so, do you think maybe exchanging that for cream of chicken might work? Help 🙂

  64. 5 stars
    I have made this twice, tonight will be the third time…it comes out GREAT! It looks just like the picture and tastes every bit as good!!

  65. My issue with this recipe (and the original) is the cheese…do you add it to the sauce or layer it with the lasagna? No where does it really say and it looks like it’s NOT added to the sauce, although people are making it that way. Using the ingredients to make a penne bake tonight instead…we’ll see how it turns out. Found on Pinterest.

  66. 5 stars
    I tried it again and it worked! Keeping the milk/powder mixture on med-low for at least 25 minutes was key, I think. After the 25 minutes, when it began to thicken up somewhat I also added about 3 oz of cream cheese, 1 cup of cottage cheese, and a 1/4 cup of cream of celery condensed soup for extra creaminess. We used Hidden Valley spicy Italian (a bit more kick than the regular flavor) and I added fresh mushrooms, diced green pepper, diced onion, garlic salt, black pepper, and red pepper flakes. It was really good! Thanks for the recipe!

  67. 5 stars
    I have a gastric band (Lapband) and cannot tolerate thick pasta such as lasagne, penne, etc. I make this with Bow Tie/Farfalle pasta & layer it like lasagne. It’s light & wonderful.

  68. There are several ways you can do it. I would thaw 2 chicken breasts, cut the raw meat into small squares about 1/2 inch or so square, then cook it all in a frying pan on the stove. Good luck!

  69. So i found this on pinterest and I wanted to make it for my husband but i’m a novice in the kitchen and I don’t understand how I’m supposed to cook the chicken? Boil it or how?

  70. 5 stars
    I have made this twice and it was a huge hit with family and guests. I use 9 lasagna noodles – I think the ozs. in the recipe could be confusing. I layer 3 noodles in a 9×13 pan, add sauce and cheese, then repeat 2 more times ending with sauce and cheese on top. Hope this might help.

  71. 5 stars
    I made this for dinner tonight. It looks just like the picture and tasted wonderful. My family loved it! Thanks for a great new idea!

  72. The allrecipes recipe does not have the ranch powder, however, which I think would be great along with the soups and cottage cheese.

  73. Hmm… NOW I know why my dish didn’t turn out anything like the one pictured. The picture above is from allrecipes.com and the recipe isn’t the same, thus the discrepancy. Please show a genuine photo so the rest of us don’t wonder what is wrong with ours :-/
    PS- The recipe at allrecipes has cottage cheese, cream of mushroom, and cream of chicken, as well as the evaporated milk and other ingredients here.

    1. Thanks for the comment, but I must let you know this is a genuine photo. I also didn’t get the recipe from allrecipes.com, it came from the blog I linked to above the recipe. I took the photo myself when I made this recipe. All photos, unless noted differently, on my blog are my own. The person on allrecipes used my photo for their post. Sorry it didn’t turn out the same for you.

  74. I made this last night and while we liked the flavor, the texture of the sauce was really “off”. I followed the directions listed, but it was runny and mealy, never creaming or thickening. :-/ I will give this another shot b/c the taste was still good, but this time I’ll make the sauce as a roux. Did anyone else who made this have their sauce come out right? I hope adjusting the sauce will let the cheese melt properly with the milk & ranch, because I had high hopes for this dish.

  75. Mine did not, but I think it would if you put the heat up too high. I kept it very low. It’s in the oven now to bake and I can’t wait to taste! 🙂

  76. My wife says she’s going to make this recipe so I took a look at it. I am a chef. I’m confused as to why you’d cook chicken, then simmer the cooked chicken for 25 minutes, then bake it for another 35 minutes. What did the chicken do to you?

    1. Hilarious, I thought the same thing. I seasoned the breasts with salt, pepper, garlic and cooked at 350 for about 20 minutes, cooled and sliced. Didn’t add to the sauce but made it a layer in the lasagna.

      1. 5 stars
        Laura, my family and I loved the recipe! Simple and so yummy. Easy to follow as well; I love onions so i added some diced onions when I cooked the chicken in butter 🙂 it was amazing! My husband who does not like onions- ate ALL of it 🙂
        Thanks again

  77. I also found this on Pinterest. I may try to do this with penne pasta as it would be easier for my littler kiddos to eat that way… eager to try it!

  78. 4 stars
    Just made this dish tonight…very tasty! However, my sauce did not thicken…not even after being in the oven. Does anyone have any suggestions?

  79. I just put this in the oven- the mix was creamy until right about 15 minutes into the 25 minute simmering process before it turned and looked almost slightly curdled; I followed the ingredient list but pulled the mix from the heat because I didn’t want the mix to turn anymore. I’m anxious to see how it comes out once it’s finished cooking.

  80. When I cooked the chicken mixture it separated and looked kind of like ricotta cheese. Is that how it was supposed to turn out? It wasn’t creamy at all.

  81. 5 stars
    This was an easy recipe. I boiled my chicken and shredded, then boiled the lasanga noodles in the chicken broth. I added more liquid to help with the dryness and it came out wonderfully. Yum!

  82. 5 stars
    I also found this recipe through the Pinterest world and I made it tonight!! I made two versions of it (my husband eats meat and I’m a vegetarian), so I had two dishes cooking in the over and I was in love with the final product! Definitely following your blog now 🙂

  83. Pingback: A Day of Random Thoughts | Imperfectly Polished
  84. Pingback: Menu Plan 11-20-26 | gainingMOMentum
  85. Pingback: Cheesy Chicken Lasagna | Icing On The Cake Blog
  86. Pingback: Menu Plan Nov 13-19 | gainingMOMentum
  87. 5 stars
    Just made this yesterday. It was delicious! I used fat free skim milk since I didn’t have any evaporated milk. I added a tablespoon of flour because I was nervous about how runny it was – just like milk, but it set up great! I probably didn’t need the flour. I also used no boil lasagna noodles. It worked great and was so easy. I baked covered for 40 minutes and uncovered for 20. I also added a diced red pepper for flavor and color. Delicious!

  88. My husband and I just had this for supper tonight! It was delicious!! The sauce was still runny when we put it together as well, but it turned out perfect!! We will definitely make this again!

  89. This might be a dumb question, but it is 12 oz total of evaporated milk or 2 12oz cans? Looks yummy. I’m excited to try it!

  90. 5 stars
    I have made this 2 times. Fist time I made it for my hubby and myself. It was a little dry so when I made it again for my nephew and niece. ages 12 and 14. I added 3 cans of evaporated milk and 2 pks of the dry Ranch. They couldn’t get enough.

    1. I want to know the same thing! This looks really good and I’m wondering if I should double up and make a 2nd portion for the freezer!

  91. I have to say that this recipe is DELICIOUS!!! I’m a novice in the kitchen and even I can handle it! Thank you so much for sharing it!

  92. 5 stars
    I tried this recipe and everyone loved it. I was worried about how runny the sauce was so I added a few tablespoons of flour. I don’t think I’ll add it next time because it did thicken by itself in the oven. Thanks for sharing!

  93. I make lasagna all the time without boiling my noodles, I wonder if it will work if I cover and bake it for 1 hour, and then remove the cover and let the cheese brown for 20 minutes?

  94. I just found your site, and loved this recipe. We are gathering for Chrismtas, and I intend to try it. Thanks for the tip to lessen the noodles. There are a lot of others I intend to research!!

  95. I’m just about to pop this in the oven, but I’m worried because the sauce is not thick at all (it’s just like milk). Was it supposed to thicken while simmering?
    It still tastes delicious so far!

  96. I’m thinking of serving this for Christmas Eve. Anyone have some good appetizer recipes to go with it?
    Thanks!!
    Keep the yummy recipes coming!

  97. I made this last night for dinner and we all LOVED it! My husband and sister said it is even better than regular lasasgna! Thanks for the great recipe.

  98. This recipe looks yummy. And by the way, awesome that you are the featured chef on Tasty Kitchen. It was so fun seeing you pop up on there! Way to go!