Chicken Cordon Bleu Lasagna (Printable Version)
Decadent layers of chicken, ham, and Swiss cheese with creamy béchamel sauce between tender pasta sheets.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, shredded or diced
02 - 8 oz deli ham, thinly sliced
→ Cheeses
03 - 2 cups shredded Swiss cheese
04 - 1 cup shredded mozzarella cheese
05 - ½ cup grated Parmesan cheese
→ Lasagna and Sauces
06 - 12 lasagna noodles, regular or no-boil
07 - 3 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 3 cups whole milk
10 - 2 tsp Dijon mustard
11 - ½ tsp garlic powder
12 - ½ tsp onion powder
13 - ¼ tsp black pepper
14 - ½ tsp salt
→ Garnish
15 - 2 tbsp fresh parsley, chopped (optional)
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - If using regular lasagna noodles, cook according to package directions until al dente. Drain and lay flat on a clean surface to prevent sticking.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux.
04 - Gradually whisk in the whole milk, stirring constantly until the sauce thickens, about 5 minutes.
05 - Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat and set aside.
06 - Spread a thin layer of béchamel sauce across the bottom of the prepared baking dish. Arrange a single layer of noodles over the sauce.
07 - Top the noodles with half the chicken, half the ham, and one-third of the Swiss cheese. Spoon additional béchamel sauce evenly over the layer.
08 - Add another layer of noodles, followed by the remaining chicken, remaining ham, another third of the Swiss cheese, and more sauce.
09 - Finish with a last layer of noodles, the remaining béchamel sauce, all the mozzarella, and the Parmesan cheese sprinkled on top.
10 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
11 - Remove the foil and continue baking for 15 to 20 minutes until the cheese is golden and the edges are bubbly.
12 - Let the lasagna rest for 10 minutes before slicing to allow the layers to set. Garnish with chopped fresh parsley if desired.
# Expert Tips:
01 -
- It combines two beloved classics into one pan, which means less cleanup and more praise at the dinner table.
- The Dijon mustard in the béchamel is a quiet revelation that makes people ask what your secret is.
02 -
- Do not skip the resting time or your lasagna will slide apart into a beautiful but messy pile on the plate.
- Add the milk slowly to the roux, because dumping it all in at once is a guaranteed way to get a lumpy sauce.
03 -
- Taste your ham before you start, because a salty ham means you should ease up on the salt in the sauce.
- The Dijon mustard may seem like a small amount, but it is the backbone of the flavor, so do not leave it out.