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There's nothing like lasagna for comfort food but this chicken cordon bleu lasagna is even more creamy, gooey and totally awesome.
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4.43 from 7 votes

Chicken Cordon Bleu Lasagna

There's nothing like lasagna for comfort food but this chicken cordon bleu lasagna is even more creamy, gooey and totally awesome.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Mom's Best 100 Easy Chicken Recipes
Keyword: chicken, cordon bleu, ham, lasagna
Servings: 6
Author: Sweet Basil

Ingredients

For the Sauce

  • 5 Tablespoons Unsalted Butter
  • 1 Tablespoon Minced Garlic
  • 1/4 Cup Flour
  • 1 Cup Heavy Cream
  • 2 1/2 Cups Milk
  • 1/2 teaspoon Salt
  • 1 Bay Leaf
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Pepper
  • 1/2 Cup Pecorino Romano Cheese
  • 1/3 Cup Swiss Cheese grated
  • 9 Ounces Oven Ready Lasagna Noodles
  • 3 Cups Chicken cooked (we use rotisserie)
  • 2 Cups Ham chopped
  • 2 Cups Swiss Cheese Shredded
  • 1 1/2 Cups Mozzarella shredded
  • 1/4 Cup Pecorino Romano
  • 2/3 Cup Panko Breadcrumbs
  • 2 Tablespoons Butter
  • Parsley for garnish
US Customary - Metric

Instructions

  • Heat the oven to 400 degrees.
  • Spray an 8x13" baking pan with nonstick spray.
  • In a large dutch oven over medium heat, add the butter.
    5 Tablespoons Unsalted Butter
  • Once the butter is melted add the garlic, stirring occasionally for 1 minute.
    1 Tablespoon Minced Garlic
  • Whisk in the flour and cook for 1-2 minutes or until nutty and fragrant but not brown.
    1/4 Cup Flour
  • Whisk in the cream and milk.
    1 Cup Heavy Cream, 2 1/2 Cups Milk
  • Add the salt, bay leaf, nutmeg and pepper and simmer for 10 minutes.
    1 Bay Leaf, 1/2 teaspoon Salt, 1/2 teaspoon Ground Nutmeg, 1/4 teaspoon Pepper
  • Add the 1/2 cup pecorino and 1/3 cup swiss cheeses and cook an additional 5 minutes.
    1/2 Cup Pecorino Romano Cheese, 1/3 Cup Swiss Cheese
  • Remove from the heat.
  • In a nonstick pan over medium heat add the butter.
    2 Tablespoons Butter
  • Once melted stir in the bread crumbs and stir occasionally until lightly golden.
    2/3 Cup Panko Breadcrumbs
  • Set aside.
  • Scoop 1/3 cup of of the sauce in the bottom of the dish.
  • Add 4 lasagna noodles to cover the bottom of the dish.
    9 Ounces Oven Ready Lasagna Noodles
  • Scoop 2/3 cup more of the sauce on top of the noodles followed by a scoop of the chicken and ham, 1/2 cup swiss and a pinch of pecorino cheese.
    3 Cups Chicken, 2 Cups Ham, 2 Cups Swiss Cheese
  • Repeat with another set of noodles, sauce, meats and cheeses until you get to the final noodle layer then end with sauce and all of the cheeses including the mozzarella.
    1 1/2 Cups Mozzarella, 1/4 Cup Pecorino Romano
  • Bake for 20 minutes with foil that has been sprayed with nonstick spray over the top.
  • After 20 minutes remove the foil, top with breadcrumbs and bake an additional 20 minutes until the cheese is gooey and noodles are soft.
  • Let sit 10 minutes and serve.
    Parsley for garnish

Notes

Lasagna can be stored in the refrigerator for 5 days.

Nutrition

Serving: 1g | Calories: 980kcal | Carbohydrates: 51g | Protein: 48g | Fat: 66g | Saturated Fat: 37g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 242mg | Sodium: 1315mg | Potassium: 545mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1785IU | Vitamin C: 1mg | Calcium: 774mg | Iron: 2mg