I found this recipe on Real Mom Kitchen blog, and changed some of the ingredients and cooking methods. Overall, it was a pretty good lasagna. I may try it with penne next time:
2 (12 oz) cans evaporated milk
1 (1 oz) pkg. dry Ranch dressing mix
3 chicken breasts, cooked and cubed
1/8 tsp pepper1 (8oz) lasagna noodles, cooked
1 C cheddar cheese, grated
2 C mozzarella cheese, grated
Boil the chicken breasts for 20 minutes or until done in the middle, and cut chicken up into bite size pieces, then refrigerate. Boil lasagna noodles as instructed on the box. Rinse noodles with cold water and refrigerate. Combine evaporated milk and Ranch dressing packet in saucepan. Heat over low heat, whisking until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes whisking frequently. Layer a quarter of lasagna noodles, poultry sauce, and mozzarella cheese in greased 9×13 pan. Repeat layers again until you run out of ingredients. Top with sauce and cheddar cheese. Bake at 350 for 35-40 minutes or until hot and bubbly.
