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Heat your oven, to about 400 degrees Fahrenheit (200 degrees Celsius).
To boil, add a little salt to a large pot of water. Once the water is boiling, add the lasagna and simmer, turning periodically, for about 8 minutes, or until tender but still firm to the bite. To run away.
In a medium saucepan, melt the butter. Add the cream cheese and whisk until the cheese begins to melt, which should take about 5 minutes. Chop some onions and add salt and black pepper. Cream cheese and hot milk should be whisked together until you get a creamy consistency. Add 1 1/2 cups Swiss cheese and toss to combine. Once the cheese has melted and the sauce has thickened, about 5 to 10 minutes, bring the sauce to a boil and whisk regularly. Remove from heat.
Pour 3/4 cup of cheese sauce into the bottom of a 9-×-9-inch-diameter baking dish. Top 1/3 of the lasagna noodles with the sauce, then top with 1/2 of the cooked chicken and the 1/2 of the ham. Pour 1 cup of the sauce over the ham and chicken. Start with half of the remaining lasagna noodles, then add half of the remaining chicken, half of the remaining ham, and another cup of cheese sauce. Repeat the overlay if necessary. Finally, add the remaining lasagna noodles, sauce, half a cup of Swiss cheese, breadcrumbs, and Italian spices on top. Place aluminum foil on the dish.
After about 25 minutes of cooking in a preheated oven, the casserole should bubble. After another 10 minutes of baking without foil, the breadcrumbs should be golden brown. Let the dish rest for 5 to 10 minutes before eating.
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