One of the many reasons I fell in love with this Jalapeno Popper Lasagna is that flavor combo of cream cheese, jalapenos, and bacon!
I’ve never met a jalapeno popper flavored anything that I didn’t like.
Lasagna for me is one of the ultimate comfort foods.
Putting different spins and twists on this classic dish is one of my favorite cold weather meals.
How to make Jalapeno Popper Lasagna
Boil the lasagna noodles according to the package directions.
Or, if using the oven ready pasta sheets make sure you read the directions.
Some brands require you to add some extra liquid in between layers.
The sauce for this lasagna is a combo of alfredo sauce, evaporated milk, and cream cheese.
Add all three to a saucepan over medium heat and stir until the cream cheese is melted.
It will have a few cream cheese lumps, but that’s perfectly fine 🙂
Typically I do four lasagna sheets per layer, but these noodles are rather large so that’s why I’m only using three per layer.
Start with some of the sauce on the bottom then place your first layer of lasagna noodles.
Next goes more of the white sauce, cooked and shredded chicken, cooked and crumbled bacon, and diced jalapeno.
Then some shredded cheddar cheese and you can start your next layer.
Build three layers total then top with remaining lasagna sheets and the rest of the white sauce.
Bake in a 375 degree oven for 30 minutes.
Then top with even more cheese, bacon, and jalapenos.
And back into the 375 degree oven for 15 more minutes.
I mean…just look how insanely gorgeous and delicious!
Try and let your Jalapeno Popper Lasagna sit for about 10 minutes before serving.
I say “try” because if you’re anything like me, restraint around a lasagna is a rare occurrence 😉
More recipes to try similar to Jalapeno Popper Lasagna!
Jalapeno Popper Lasagna
Jalapeno Popper Lasagna is a fun spin on traditional lasagna that uses cream cheese, chicken, bacon, and jalapenos
- 1 box lasagna noodles (or use oven ready lasagna sheets)
- 1 15 oz jar alfredo sauce
- 1 12 oz can evaporated milk
- 1 8 oz block cream cheese
- 3 cups cooked, shredded chicken
- 1 pound bacon cooked and crumbled
- 4 jalapenos seeds removed and diced
- 4 cups shredded cheddar cheese
Boil the lasagna noodles according to the package directions (or follow package directions if using oven ready sheets).
Add the alfredo sauce, evaporated milk, and cream cheese to a saucepan over medium heat. Stir occasionally until the cream cheese is melted (there will be lumps of cream cheese).
Spoon some of this sauce into the bottom of a 9×13 casserole dish and spread evenly. Lay 4 lasagna noodles flat, overlapping slightly.
Spread 1/4 of the white sauce and sprinkle 1 cup of the chicken, 1/4 of the bacon, jalapenos, cheese. Repeat until you have 3 layers of lasagna.
Top the lasagna with the 4 remaining lasagna noodles, evenly spread the remaining white sauce over top.
Place in a 375 degree oven for 30 minutes. Top with the remaining bacon, jalapenos, and cheese and bake 15 more minutes.