Ingredients
- 9 lasagna noodles
- 2 cups shredded cooked chicken
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 2 cups shredded mozzarella cheese
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 2 cloves garlic, minced
- 1/2 cup mayonnaise
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish (optional)
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine the shredded chicken, crumbled bacon, 1 cup of mozzarella cheese, and 1/2 cup of cheddar cheese. Mix well.
- In another bowl, beat together the cream cheese, sour cream, mayonnaise, minced garlic, onion powder, dried dill, salt, and pepper until smooth and well combined.
- Spread half of the cream cheese mixture evenly over the bottom of the prepared baking dish.
- Place 3 lasagna noodles on top of the cream cheese mixture, overlapping slightly.
- Spread half of the chicken and bacon mixture over the noodles.
- Repeat with another layer of the cream cheese mixture, noodles, and chicken and bacon mixture.
- Sprinkle the remaining mozzarella and cheddar cheese over the top of the lasagna.
- Cover the dish with foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Let the lasagna cool for a few minutes before slicing.
- Garnish with chopped green onions, if desired, before serving.
Enjoy!