Chicken Cordon Bleu Lasagna

Prep Time: 30 minutes Cook Time: 50 minutes Rest Time: 15 minutes Total Time: 1 hour 35 minutes Yield 8–10 servings Ingredients For the Lasagna 12 lasagna noodles, cooked according to package directions 3 cups cooked shredded chicken 2 cups diced cooked ham 3 cups shredded Swiss cheese 2 cups shredded mozzarella cheese 1 cup

Equipment

• 9×13-inch baking dish
• Large saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons
• Aluminum foil
• Cooling rack

Ingredients

For the Lasagna

• 12 lasagna noodles, cooked according to package directions
• 3 cups cooked shredded chicken
• 2 cups diced cooked ham
• 3 cups shredded Swiss cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

For the White Sauce

• 6 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 4 cups whole milk, warmed
• 1 cup heavy cream
• 2 teaspoons Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• 1 teaspoon salt (or to taste)

Optional Topping

• ½ cup panko breadcrumbs
• 2 tablespoons melted butter
• ¼ cup grated Parmesan cheese
• Chopped parsley for garnish

Instructions

Step 1: Cook the Noodles

1. Cook the lasagna noodles until just al dente according to the package instructions. Drain and rinse briefly with cool water to prevent sticking. Lay the noodles flat on a lightly oiled baking sheet or parchment paper.

Step 2: Prepare the White Sauce

1. In a large saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for about 2 minutes, stirring constantly to create a smooth roux.
3. Gradually pour in the warm milk and heavy cream while whisking continuously to prevent lumps.
4. Add the minced garlic, Dijon mustard, onion powder, paprika, salt, and black pepper.
5. Continue cooking over medium heat for 6–8 minutes until the sauce thickens enough to coat the back of a spoon.
6. Remove from the heat and stir in ½ cup of the grated Parmesan cheese until melted.

Step 3: Prepare the Filling

1. In a large bowl, combine:
2. Shredded chicken
3. Diced ham
4. Half of the Swiss cheese
5. Half of the mozzarella cheese
6. Chopped parsley
7. Mix gently until evenly combined.

Step 4: Assemble the Lasagna

1. Preheat the oven to 375°F (190°C) .
2. Lightly grease a 9×13-inch baking dish.
3. Spread a thin layer of the white sauce over the bottom of the dish.
4. Arrange a layer of lasagna noodles over the sauce.
5. Spread one-third of the chicken and ham mixture evenly over the noodles.
6. Spoon more white sauce over the filling.
7. Sprinkle with Swiss, mozzarella, and a little Parmesan cheese.
8. Repeat the layers until all ingredients have been used, finishing with noodles, the remaining white sauce, and the rest of the cheeses on top.

Step 5: Add the Crispy Topping (Optional)

1. Mix the panko breadcrumbs with melted butter and Parmesan cheese.
2. Sprinkle evenly over the top layer for a golden, crunchy finish.

Step 6: Bake

1. Cover the baking dish loosely with aluminum foil.
2. Bake at 375°F (190°C) for 35 minutes .
3. Remove the foil and continue baking for an additional 15 minutes , or until the cheese is melted, bubbly, and lightly golden.
4. The internal temperature should reach 165°F (74°C) in the center.

Step 7: Rest and Serve

1. Remove the lasagna from the oven and allow it to rest for 15 minutes before slicing.
2. Garnish with chopped fresh parsley and serve warm.

Notes

Allow leftovers to cool completely. Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 350°F (175°C) oven until heated through.

Nutrition

Calories: 560 · Protein: 38 g · Fat: 30 g · Carbohydrates: 31 g · Saturated Fat: 16 g · Fiber: 2 g · Sugar: 6 g · Sodium: 980 mg