1️⃣ Prepare the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

2️⃣ Make the Sauce: In a saucepan over low heat, whisk together evaporated milk and ranch seasoning. Cook for about 5 minutes, stirring constantly, until slightly thickened. Add cubed cream cheese, whisking until the sauce is smooth and creamy.

3️⃣ Assemble the Lasagna: Preheat the oven to 350°F (177°C). Spray a 9×13-inch casserole dish with cooking spray. Spread ¾ cup of the creamy ranch sauce on the bottom of the dish.

4️⃣ Layer the Ingredients:

Place a layer of cooked lasagna noodles over the sauce.

Sprinkle half of the chopped chicken evenly over the noodles.

Add ½ cup of mozzarella cheese and ½ cup of cheddar cheese on top.

Drizzle 1 cup of sauce over the cheese.

5️⃣ Repeat the Layers: Add another layer of noodles, then the remaining chicken, another ½ cup of each cheese, and another cup of sauce.

6️⃣ Top It Off: Place the final layer of noodles, pour the remaining cream sauce over the top, and sprinkle the rest of the shredded cheese and chopped crispy turkey bacon.

7️⃣ Bake: Cover the dish with foil and bake for 20 minutes. Then, uncover and bake for another 10 minutes, or until the cheese is melted and the lasagna is bubbling.

8️⃣ Rest & Serve: Let the lasagna sit for 10 minutes before slicing. Garnish with chopped green onions or parsley and serve warm!