Artichoke Bacon Ranch Lasagna

Aritchoke, Bacon, Ranch Lasagna 1 Artichoke, Bacon, Ranch Lasagna 2 Artichoke, Bacon, Ranch Lasagna 3

Today’s recipe is rather unique.  You might not consider it “normal” for a site like Normal Cooking, but hear me out.  One of the main reasons I created this blog is to help people find new recipes and get out of the “same old routine” in the kitchen.  This is definitely one of those recipes.  However, it’s still something that a “normal” cook could make because although the combination of ingredients are unique, they’re still easily found at any grocery store.  And yes, I know the ingredient list is very long, and I know many people will find that overwhelming, but they are  mostly common ingredients!  I really hope you give this one a try because it might surprise you!

I like that this recipe takes something very traditional like lasagna and puts a new spin on it. My favorite thing about this dish is the sauce and the cheese.  I mean check out all that ooey gooey cheese in the picture!  Doesn’t that just make your tummy growl?  The bacon and ranch flavors are somewhat mild but still come through.  I loved getting a hunk of bacon in a bite. The only thing that made me not so crazy for this dish was the texture, and that is due to the artichokes.  It was still delicious, don’t get me wrong!  But as someone who is very sensitive to textures, it took me a minute to get used to the artichokes.  It obviously didn’t bother me too much though because I ate these leftovers for lunch for like 4 days straight.

Artichoke Bacon Ranch Lasagna

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Source:  I Heart Eating

Serves:  12

12 lasagna noodles


2 (12 oz.) cans evaporated fat-free milk
3 T. all-purpose flour
1 ½ T. dry ranch seasoning


1 (14 oz.) can artichoke hearts, chopped
4 strips bacon, cooked and crumbled
1 (16 oz.) carton part-skim ricotta cheese
3 cloves garlic, minced
1 large egg
1/4 c. grated parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper


Cheese Blend:
2 c. shredded Italian cheese blend
1 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese

Preheat oven to 350 F.  Lightly coat a deep 13×9-inch baking pan with nonstick cooking spray.

Cook lasagna noodles according to package directions.

While noodles are cooking, whisk together milk, flour, and seasoning in a saucepan over medium heat.  Continue cooking milk mixture, stirring regularly, until it is thick enough to coat the back of a spoon.

Meanwhile, in a medium bowl, stir together artichoke hearts, bacon, ricotta cheese, garlic, egg, parmesan cheese, salt, and pepper.

In a separate medium bowl, combine all of the cheeses.

To assemble lasagna, place 1/2 cup sauce into bottom of baking pan.  Place 3 lasagna noodles over sauce.  Gently spread 1/4 filling mixture over noodles.  Sprinkle with 1/2 cup cheese blend.  Pour 2/3 cup sauce over cheese.

Repeat layer with remaining ingredients.  For the final layer, pour the remaining sauce over the filling, and then top sauce with remaining cheese blend.

Cover pan with greased foil, and bake for 45 minutes.  Uncover, and continue to bake for 10-15 minutes.

Let lasagna stand for 10 minutes before serving.

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