Chicken Cordon Bleu Lasagna (Printable View)
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 tablespoons unsalted butter
08 - 3 tablespoons all-purpose flour
09 - 3 cups whole milk
10 - 2 teaspoons Dijon mustard
11 - ½ teaspoon garlic powder
12 - ½ teaspoon onion powder
13 - ¼ teaspoon black pepper
14 - ½ teaspoon salt
→ Garnish
15 - 2 tablespoons fresh parsley, chopped (optional)
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - If using regular lasagna noodles, cook them according to package directions until al dente. Drain and set aside. Skip this step if using no-boil noodles.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
04 - Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue cooking until the sauce thickens, about 5 minutes.
05 - Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper until well combined. Remove from heat and set aside.
06 - Spread a thin layer of béchamel sauce across the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce.
07 - Top the noodles with half of the shredded chicken, half of the sliced ham, and one-third of the Swiss cheese. Spoon additional sauce evenly over the layer.
08 - Add another layer of noodles, followed by the remaining chicken, remaining ham, another third of Swiss cheese, and more sauce.
09 - Finish with a final layer of noodles. Spread the remaining béchamel sauce on top, then sprinkle evenly with the mozzarella and Parmesan cheeses.
10 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
11 - Remove the foil and continue baking for an additional 15 to 20 minutes, until the top is golden brown and the sauce is bubbly.
12 - Remove from the oven and let rest for 10 minutes before slicing. Garnish with fresh chopped parsley if desired, then serve.
# Expert Advice:
01 -
- It takes everything you crave about Chicken Cordon Bleu and stretches it into a dish that feeds a crowd without any fancy rolling or toothpicks.
- The Dijon mustard in the bechamel is a quiet little trick that makes people ask what is in this sauce every single time.
02 -
- Do not rush the bechamel because flour that is not cooked long enough will leave a raw, chalky taste in your finished dish.
- Letting the lasagna rest is not optional because if you slice too early the whole thing slides apart into a messy, delicious pile.
03 -
- Tear your ham into rustic pieces instead of laying down perfect slices because the irregular edges caramelize and create little pockets of intense flavor.
- Use a light hand with the bechamel between the bottom layers and be more generous on top so the noodles stay moist while the cheese gets beautifully golden.