Chicken Cordon Bleu Lasagna (Print)
Decadent layers of chicken, ham, and Swiss cheese with creamy béchamel sauce create a satisfying French-American fusion bake.
# 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 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 them according to package directions until al dente. Drain and set aside on a clean kitchen towel.
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 milk, stirring constantly, until the sauce thickens and coats the back of a spoon, 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 to prevent sticking.
07 - Arrange a layer of noodles over the sauce. Top 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 béchamel sauce.
09 - Finish with a last layer of noodles. Spread the remaining béchamel sauce on top and sprinkle evenly with the mozzarella and Parmesan cheeses.
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 brown and bubbling.
12 - Remove from the oven and let rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired.
# Expert Advice:
01 -
- The creamy Dijon laced bechamel is the kind of sauce that makes people close their eyes at the first bite.
- It freezes beautifully, so you can make two pans and thank yourself on a chaotic weeknight.
02 -
- Do not skip the resting time, because cutting too early turns your beautiful layers into a soupy mess on the plate.
- The bechamel will thicken as it cools, so pull it off the heat the moment it coats a spoon and trust the process.
03 -
- Taste your bechamel before assembling, because once it is baked, there is no going back to adjust the seasoning.
- Cover the dish with foil sprayed with nonstick spray on the underside so the cheese does not tear off when you uncover it.