Yes! She said bacon noodles!!! The white sauce used in this recipe is great for all kinds of meals.

White Chicken Spinach and Artichoke Lasagna with Bacon Noodles

Prep the veggie layer

2 tablespoons bacon fat
1/3 cup chopped onion
2 stalks celery chopped
1 cup chopped mushrooms
1 chopped and seeded jalapeno (optional)
1 tablespoons garlic
1 teaspoon salt
1 tablespoon finely chopped Sun-dried tomatoes

Melt the bacon fat in a heavy skillet. Add the onion, celery, mushrooms, jalapeno, garlic, and salt and simmer until veggies are tender and slightly browned.

8 ounces Spinach cooked and drained
½ cup Artichoke hearts
¾ cup country ham (optional)

Add to the veggie mixture and set aside.

Sauce recipe
4 ounces Cream cheese
3 tablespoons Kerry gold butter
1 cup bone broth
1 tsp dried parsley (optional)
1 teaspoon garlic
¼ tsp Salt
½ cup heavy cream
3 tsp Worcestershire sauce
½ cup sour cream
½ teaspoon glucomannan

Melt butter and cream cheese in the bone broth. Add parsley, garlic, Worcestershire sauce, and salt. Whisk at low heat until it simmers. Whisk in sour cream and heavy cream. Keep the heat low so that the sauce doesn’t break.

3-4 cups chopped Chicken
14 to 20 strips of cooked bacon
2 ½ cups shredded cheese (a blend of asiago, cheddar, Monterey jack, or gouda work well. Gouda and asiago are my favorite.
1 cup of parmesan cheese or a parmesan cheese blend

Layer in chicken, a layer of veggies including artichoke hearts and spinach. Top with a little less than half of the sauce. Top with a mix of shredded cheese—use your favorite! Use cooked bacon as a “noodle” layer. Repeat layers of chicken, veggies, bacon, cheese, and sauce.
Bake at 375 degrees for about 30 to 35 minutes until everything is bubbly and hot. During the last 5 minutes cover the lasagna with the Parmesan blend.

Let cool at least 5 minutes before serving.