Chicken Cordon Bleu Lasagna (Print View)
Decadent layers of chicken, ham, Swiss cheese, and creamy béchamel sauce baked between pasta sheets for a comforting family dinner.
# Ingredient List:
→ 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
→ Pasta and Béchamel
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:
01 - Preheat oven to 375°F. Lightly grease a 9×13-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 lay flat on a clean surface to prevent sticking. 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 pour in the whole milk while whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5 minutes.
05 - Remove the saucepan from heat. Stir in Dijon mustard, garlic powder, onion powder, salt, and black pepper until evenly incorporated. Set aside.
06 - Spread a thin layer of béchamel sauce across the bottom of the prepared baking dish. Arrange a single layer of lasagna noodles over the sauce. Top 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.
07 - Repeat the layering: arrange another layer of noodles, the remaining chicken, remaining ham, another third of the Swiss cheese, and more béchamel sauce.
08 - Finish with a final layer of noodles. Pour the remaining béchamel sauce over the top. Sprinkle evenly with mozzarella and Parmesan cheeses.
09 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes to allow the layers to heat through and the flavors to meld.
10 - Remove the foil and continue baking for 15 to 20 minutes until the cheese topping is golden brown and the sauce is bubbly around the edges.
11 - Remove from the oven and let the lasagna rest for 10 minutes before slicing to allow the layers to set. Garnish with chopped fresh parsley if desired, then serve warm.
# Expert Advice:
01 -
- The béchamel sauce infused with Dijon mustard is the kind of flavor shortcut that makes people think you studied cooking abroad.
- It reheats beautifully the next day, which means you secretly get to look forward to lunch all morning.
02 -
- If you rush the béchamel and add milk too fast, you will be chasing lumps for the next ten minutes, so pour slowly and keep whisking.
- Letting the lasagna rest is not optional because slicing too early means everything slides apart into a messy pile that tastes fine but looks defeated.
03 -
- Shred your own cheese instead of buying pre shredded bags because the anti caking coating on bagged cheese prevents it from melting smoothly.
- Use a serrated knife to cut through the top cheese layer cleanly without dragging and pulling everything apart.