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- Prepare the Lasagna Noodles:
- Cook the lasagna noodles according to package instructions. Drain and set aside. If you’re using no-boil noodles, you can skip this step.
- Make the Béchamel Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.
- Gradually add the milk while whisking to prevent lumps. Continue to cook, whisking constantly, until the sauce thickens (about 5-7 minutes).
- Once thickened, stir in garlic powder, onion powder, nutmeg (if using), salt, and pepper. Remove from heat and set aside.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch baking dish, spread a thin layer of the béchamel sauce on the bottom.
- Layer 3 lasagna noodles over the sauce. Top with 1/3 of the shredded chicken, 1/3 of the diced ham, 1/3 of the Swiss cheese, and a drizzle of béchamel sauce.
- Repeat the layers two more times, using the remaining noodles, chicken, ham, cheese, and sauce. Finish with a final layer of béchamel sauce, then sprinkle with the grated Parmesan cheese on top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake for 25 minutes.
- After 25 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly, and the lasagna is heated through.
- Let It Rest:
- Once the lasagna is done, let it rest for about 10 minutes before slicing. This helps the layers set and makes it easier to serve.
- Serve:
- Serve the Chicken Cordon Bleu Lasagna warm, with a side salad or garlic bread for a complete meal.
Tips:
- Chicken: You can use shredded rotisserie chicken to save time, or bake and shred your own chicken breasts.
- Ham: For extra flavor, use deli-style ham or even prosciutto for a slightly more sophisticated twist.
- Make Ahead: You can assemble the lasagna ahead of time and store it in the fridge for 1-2 days before baking. You may need to add a few extra minutes to the baking time if it’s cold from the fridge.
- Extra Creamy: For an extra creamy lasagna, you can add 1/2 cup of heavy cream to the béchamel sauce in place of some of the milk.
This Chicken Cordon Bleu Lasagna is a flavorful, indulgent twist on two classic dishes. With layers of chicken, ham, creamy béchamel sauce, and melty Swiss cheese, it’s a comforting and satisfying meal that’s sure to impress!
