Chicken Cordon Bleu Lasagna (Printable)
Tender chicken and ham with Swiss cheese layered in creamy béchamel sauce between pasta sheets for a rich, satisfying 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
→ 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)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - If using regular lasagna noodles, cook according to package directions until al dente. Drain and set aside on a clean towel.
03 - In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to form a light roux.
04 - Gradually whisk in the milk, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5 minutes. Stir in Dijon mustard, garlic powder, onion powder, salt, and pepper. Remove from heat.
05 - Spread a thin layer of béchamel sauce across the bottom of the prepared baking dish. Arrange a layer of noodles over the sauce, then top with half the chicken, half the ham, and one-third of the Swiss cheese. Spoon additional sauce over the cheese.
06 - Repeat the layering: noodles, remaining chicken, remaining ham, another third of the Swiss cheese, and more sauce.
07 - Finish with a final layer of noodles, the remaining béchamel sauce, all the mozzarella, and the Parmesan cheese.
08 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
09 - Remove the foil and continue baking for 15 to 20 minutes until the top is golden brown and bubbling.
10 - Let the lasagna rest for 10 minutes before slicing to allow the layers to set. Garnish with chopped fresh parsley if desired.
# Cooking Tips:
01 -
- It takes everything you crave about Chicken Cordon Bleu and stretches it into a lasagna that feeds a crowd without fussing over individual rolls.
- The Dijon laced bechamel is the quiet hero that ties every layer together with a subtle warmth people always notice but never pin down.
02 -
- Do not skip the resting step or the lasagna will slide apart into a messy puddle on your serving plate.
- Taste your bechamel before assembling because once it is baked adjusting seasoning is impossible.
03 -
- Shred your own cheese rather than buying pre shredded because the anti caking additives on bagged cheese prevent it from melting smoothly.
- Cover the top with foil for the full first 30 minutes and no more to avoid soggy noodles or dried out edges.