Ingredients:

3 boneless, skinless chicken breasts

1 bottle Spicy Ranch dressing

1 8 oz block pepper jack cheese

1 8 oz block sharp cheddar

1 10 oz tub ricotta cheese

1/2 box oven ready lasagna noodles

Directions:

1. Open crock pot and put some spicy ranch in to coat bottom. Add your chicken breast and squirt some more on top of chicken.

2. Cook on high for about 4 hours or until chicken is easily shred keep breasts in crock pot while shredding to keep moist. Once chicken breasts are all shred, add remaining spicy ranch and mix, let sit and soak up some more juices. Preheat oven to 400°f. Shred all your cheese blocks and set aside. Begin to prepare your pyre glass casserole dish with nonstick cooking spray.

3. Layer your lasagna in this order. Uncooked oven ready lasagna noodles, shredded chicken, pepper jack, ricotta, sharp cheddar and repeat. Make sure as you're layering, that you're spreading your ingredients evenly across pan.

4. Cover with foil and cook for 45min1hour lasagna noodles should be easy to stick a fork through. Uncover for the last 15 minutes to crisp the top layer of cheese to a bubbly golden brown.

Bon Appetit!