## Instructions
1. **Prepare the Chicken and Sauce:** Heat olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the shredded/diced chicken, marinara sauce, Rotel diced tomatoes (undrained), ranch seasoning mix, and red pepper flakes. Bring to a simmer, then reduce heat to low and let it gently simmer while you prepare the cheese mixture.
2. **Make the Ricotta Mixture:** In a medium bowl, combine the ricotta cheese, egg, 1/2 cup Parmesan cheese, salt, and black pepper. Mix until well combined.
3. **Assemble the Lasagna:** Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
* Spread about 1 cup of the chicken and ranch sauce on the bottom of the prepared baking dish.
* Arrange 3-4 lasagna noodles over the sauce (break them if needed to fit).
* Spread half of the ricotta cheese mixture evenly over the noodles.
* Sprinkle 1 cup of shredded mozzarella cheese over the ricotta.
* Top with about 1 1/2 cups of the chicken and ranch sauce.
* Repeat the layers: noodles, remaining ricotta, another cup of mozzarella, and another layer of sauce.
* Place the final layer of noodles. Top with the remaining chicken and ranch sauce, and then sprinkle generously with the remaining 1 cup of mozzarella cheese and a little extra Parmesan.
4. **Bake:** Cover the baking dish tightly with aluminum foil. Bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and lightly golden brown.
5. **Rest and Serve:** Let the lasagna rest for 10-15 minutes before slicing and serving. This helps the layers set and prevents it from falling apart. Garnish with fresh chopped parsley if desired.
**Short Tips:**
* **Prep Ahead:** You can cook the chicken and make the sauce a day in advance to save time on assembly day.
* **Rotisserie Chicken Hack:** For a super quick shortcut, use a pre-cooked rotisserie chicken, shredded!
* **Spice Level:** Adjust the red pepper flakes to your liking. For a milder version, omit them. For extra heat, add a pinch of cayenne pepper!
* **Oven-Ready Noodles:** Using oven-ready noodles saves a step, but traditional noodles work perfectly too – just remember to boil them first.
* **Freezing:** This lasagna freezes beautifully! Assemble, cover tightly, and freeze before baking. Thaw in the refrigerator overnight and then bake as directed, adding an extra 15-20 minutes to the covered baking time.
