Chicken Cordon Bleu Lasagna

Ingredients

• 9 lasagna noodles (homemade or store-bought)
• 2 cups cooked chicken, shredded
• 1 cup ham, diced
• 2 cups shredded Swiss cheese (or Gruyère)
• 1 cup ricotta cheese
• 1 egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon Dijon mustard
• 1/4 teaspoon nutmeg
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. If using homemade lasagna noodles, prepare them according to your recipe. If using store-bought, cook in boiling water for about 8-10 minutes until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Stir in the flour to form a roux, cooking for 1-2 minutes until golden. Gradually whisk in the milk, ensuring there are no lumps. Cook for about 5 minutes, stirring frequently, until the sauce thickens. Add the Dijon mustard, nutmeg, and mozzarella cheese, stirring until melted and smooth.
4. In a bowl, combine the ricotta cheese, egg, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
5. In a 9x13 inch baking dish, spread a thin layer of the creamy cheese sauce on the bottom. Place three lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles, followed by half of the shredded chicken and ham. Sprinkle one cup of Swiss cheese over the top. Repeat the layering process, starting again with the sauce, followed by noodles, the remaining ricotta mixture, chicken, ham, and another cup of Swiss cheese.
6. Top with the final layer of noodles, the remaining cheese sauce, and the rest of the Swiss cheese. Cover the dish with aluminum foil.
7. Place the lasagna in the preheated oven and bake for 25 minutes covered. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
8. Once out of the oven, let the lasagna sit for 10-15 minutes before slicing. This helps the layers set for better serving.

Nutrition