Chicken Cordon Bleu Lasagna (Printable)
Layers of chicken, ham, and Swiss cheese with creamy béchamel sauce create this decadent French-American fusion bake.
# What You'll 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 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.
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 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 incorporated. Remove from heat.
06 - Spread a thin layer of béchamel sauce across the bottom of the prepared baking dish. Arrange a layer of noodles over the sauce.
07 - Top the noodles with half of the chicken, half of the 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 the Swiss cheese, and more sauce.
09 - Finish with a final layer of noodles. Pour the remaining sauce over the top and sprinkle evenly with mozzarella and Parmesan cheese.
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 and bubbly.
12 - Let the lasagna rest for 10 minutes before slicing to allow the layers to set. Garnish with fresh chopped parsley if desired.
# Expert Suggestions:
01 -
- The creamy Dijon béchamel ties everything together and tastes like something you would order at a bistro, not something you pulled from your home oven.
- It freezes beautifully, so you can assemble it on a quiet weekend and have a showstopper dinner ready for a chaotic weeknight.
02 -
- Underseasoning the béchamel is the most common mistake, so taste it before assembling and adjust the salt and mustard until it sings.
- Letting the lasagna rest those full 10 minutes is not optional because if you slice too early the whole thing will slide apart into a messy puddle.
03 -
- Shred your own cheese instead of buying pre-shredded bags because the anti-caking coatings on packaged cheese prevent it from melting smoothly.
- A thin smear of mustard on the noodles before layering adds another hit of flavor that most people will not be able to identify but everyone will notice.