Preheat oven to 350 degrees.

In a medium saucepan heat 1 1/2 cans of evaporated milk over medium heat. Mix 2 Tbsp of corn starch in the remaining evaporated milk until mixed. Then add the rest of the milk to the saucepan along with the ranch dressing mix. Whisk until thickened, about 5 mins.

In a 13x9 pan add 1 cup of the ranch sauce. Layer lasagna noodles topped with 1 1/2 cups chicken, 1/2 cup shredded cheddar, 1/2 cup shredded mozzarella, 1 cup of veggies (optional), and top with additional cup of ranch sauce.

Continue with another layer finishing with a final layer of noodles and cup of ranch sauce.

Pour 1/2 cup chicken broth over the entire lasagna, and then cover tightly with aluminum foil.

Bake at 350 degrees for 50 minutes.

Remove from oven and carefully remove the foil. Add 1 cup of shredded mozzarella and 1 cup of shredded cheddar. Return to the oven uncovered for an additional 10 minutes to melt the cheese.

Cool and serve.Gluten Free

Substitute a gluten free lasagna noodle, or gluten free penne pasta. Also make sure your chicken broth & dressing mix is gluten free