Ranchero Chicken Lasagna

Instructions

1. Preheat oven to 425°F.
2. Add bacon to a large skillet over medium high heat. Cook until bacon is crispy. Remove bacon pieces and set aside.
3. Add onion to the skillet with the bacon drippings and sauté until tender.
4. Add ground chicken to skillet and cook with onions until no longer pink.
5. Add Cookwell & Company Ranchero Sauce and half and half to skillet with chicken and onion. Cook and reduce until slightly thickened. Set aside.
6. In a medium sized bowl, combine the ricotta, egg and 1 cup of the cheddar cheese. Set mixture aside.
7. Assemble lasagna in a 9x13-inch prepared baking dish by spreading a small amount of sauce on the bottom. Top with a layer of prepared lasagna noodles. Add a layer of ricotta mixture over noodles and repeat the layers 3 more times ending with sauce.
8. Sprinkle the top with remaining cheese, cooked bacon pieces and black olives.
9. Cover tightly with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes or until bubbly.
10. Remove from oven and allow to rest.
11. In a small bowl, mix sour cream and cilantro. Set aside.
12. Serve lasagna garnished with sliced avocado and topped with cilantro sour cream.