Cheesy Chicken Ranch Lasagna

I feel as though I should explain my absence. Really, there isn’t much to it other than I have been busy. Not your typical work a few hours here, run a few errands there kind of busy… Busy like working 50+ hours a week from sun up to sun down kind of busy. I barely have had enough time to spend with my husband let alone make a meal, photograph the meal, and post the meal. So it’s gone on the back burner. I’m sorry! I hope to be able to post more, but I really can’t make any promises. I will do my best! I will say however, that TriedandTasty started as a passion and I want it to continue to be a passion. I never want it to be a hobby that I feel like I have to do. I want to WANT to do it. With that said, I present you a delicious lasagna that I made a month or two ago when I was on my “I love lasagna” kick. It’s pretty delish and fairly simple. Try it. Tell me what you think

Source: adapted from Mommy I’m Hungry

2 (12 oz) cans evaporated milk
1 (1 oz) pkg. dry Ranch dressing mix (not the dip blend)
3 c. cubed chicken
1 med onion, diced
3 cloves garlic, minced
1 jalapeno, sliced and seeded
1/8 tsp pepper
1 (8-10 oz) lasagna noodles, cooked
1 1/2 to 2 c. cheddar cheese, grated
1 1/2 to 2 c. mozzarella cheese, grated
1 1/2 c. freshly grated parmesan cheese
Parsley (optional)

Combine evaporated milk, Ranch dressing mix, and pepper in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Simmer, uncovered, 25 minutes, stirring frequently. Sauce will thicken slightly. Cook cubed chicken together with onion, garlic, and jalapeno until chicken is no longer pink. Layer half of lasagna noodles, chicken, sauce, and cheese in well-greased 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.