CHEESY CHICKEN LASAGNA

Serve with a green salad that has beans, real bacon bits, and chopped boiled eggs as toppings and a sugar-free salad dressing for a healthy meal.

2 (12 oz) cans fat-free evaporated milk 
1 (1 oz) pkg. dry Ranch dressing mix
3 cups cubed, cooked, chicken
1/8 tsp pepper
1 (12-oz) whole-wheat or low carb lasagna noodles, cooked (important not to use reg pasta)
1 1/2 to 2 cups cheddar cheese, grated
1 1/2 to 2 cups mozzarella cheese, grated

Preheat oven to 350 degrees.
Spray a 9×13-inch baking pan or dish with nonstick cooking spray; set aside. 

Cook the chicken and noodles first at the same time. Once noodles are done, rinse in cold water and set aside (it keeps them from sticking together). 

Combine evaporated milk and Ranch dressing in a 3-quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes, stirring frequently. 

Layer half of lasagna noodles, poultry sauce, and cheese in prepared 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Note: I got the basics of this recipe from Penny Smart.  I made changes to make it more diabetic friendly.