Cook the chicken and bacon

• Cook the bacon in a frying pan until crisp, then crumble it.
• Cook the chicken until done, then shred it.

Make the ranch filling

• Mix the ricotta, half of the mozzarella, the parmesan, ranch dressing, garlic and black pepper in a bowl.
• Fold in the shredded chicken and crumbled bacon.

Cook the lasagna sheets

• Boil the lasagna sheets in salted water until pliable, then drain and lay them flat.

Roll the lasagna

• Spread the filling over each lasagna sheet.
• Roll each sheet up and place the rolls seam-side down in a baking dish.

Add the cream sauce and bake

• Pour the heavy cream over the rolls and top with the remaining mozzarella.
• Bake at 190 °C until bubbling and golden.

Make the garlic knots

• Cut the pizza dough into strips, tie each into a knot and place on a baking tray.
• Bake at 200 °C until golden.
• Brush with melted butter mixed with minced garlic and parsley.

Toss the salad

• Combine the lettuce, cherry tomatoes and cucumber in a bowl.
• Dress with olive oil and black pepper.

Serve

• Serve the lasagna rolls with the garlic knots and salad.