And it did NOT disappoint. YUM!
2 cans evaporated milk
1 packet (1 oz.) dry Ranch dressing mix
1/8 tsp pepper
enough lasagna noodles for a 9x13 pan (this is usually 6 for me)
2 cups cooked chopped chicken
1 1/2 cups mozzarella cheese
1 1/2 cups cheddar cheese
Boil noodles according to package directions and set aside.
Mix together evaporated milk (don't use the fat free kind) and the ranch dressing packet in a 3 qt. saucepan over medium heat stirring frequently. Let simmer 25 minutes and then add chicken and pepper. Cook an additional 10 minutes. Grease your 9x13 well before layering your ingredients. Layer your pan like this: Noodles, sauce then cheese- then repeat. Bake at 350 for 35-40 minutes until bubbly. Let rest 10 minutes before serving. Enjoy!
The last time I made this, I had tons of squash from my garden, so I added in some cut up squash to my layers. I just added it after the sauce and put the cheese on top. It was a yummy addition to the meal and made it more hearty and filling (and healthy!)