Chicken Cordon Bleu Lasagna (Print Version)
# Ingredients:
→ Pasta
01 -
1 package (8 ounces) lasagna noodles
→ Sauce
02 -
115 grams (½ cup) unsalted butter
03 -
225 grams (8 ounces) cream cheese, softened
04 -
½ teaspoon salt
05 -
½ teaspoon onion powder
06 -
¼ teaspoon ground black pepper
07 -
415 milliliters (1¾ cups) warm milk
08 -
180 grams (1½ cups) shredded Swiss cheese
→ Filling
09 -
280 grams (2½ cups) cooked chicken, chopped
10 -
225 grams (8 ounces) deli ham, chopped
→ Topping
11 -
60 grams (½ cup) bread crumbs
12 -
90 grams (½ cup) shredded Swiss cheese
13 -
1 pinch Italian seasoning, or to taste
# Instructions:
01 -
Set the oven to 200°C (400°F) to preheat.
02 -
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook, stirring occasionally, until tender but firm, about 8 minutes. Drain and set aside.
03 -
Melt butter in a saucepan over medium heat. Stir in cream cheese and cook until it starts melting, about 5 minutes. Season with salt, onion powder, and black pepper. Gradually whisk in warm milk until smooth. Stir in 1½ cups shredded Swiss cheese. Simmer gently, stirring constantly, until cheese melts and sauce thickens, about 5 to 10 minutes. Remove from heat.
04 -
Spread ¾ cup of cheese sauce evenly on the bottom of a 23x23 cm (9x9 inch) baking dish. Layer one-third of the noodles over the sauce. Top with half the cooked chicken and half the ham. Pour 1 cup cheese sauce over the filling.
05 -
Repeat layering with half of the remaining noodles, the remaining chicken and ham, and 1 cup of cheese sauce.
06 -
Arrange the remaining noodles on top, spread remaining cheese sauce evenly. Sprinkle with remaining ½ cup shredded Swiss cheese, bread crumbs, and Italian seasoning. Cover the dish tightly with aluminum foil.
07 -
Bake in the preheated oven for 25 minutes or until the sauce is bubbling.
08 -
Remove foil and continue baking until the bread crumbs turn golden brown, about 10 minutes.
09 -
Allow the dish to rest for 5 to 10 minutes before serving to let flavors meld and set.
# Notes:
01 -
Warming the milk before adding helps to melt the cheese smoothly and avoid lumps in the sauce.