Chicken Cordon Bleu Lasagna (Printable version)

Decadent layers of chicken, ham, Swiss cheese, and creamy béchamel sauce baked between pasta sheets for a comforting main dish.

# 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 - 1/2 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 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon salt

→ Garnish

15 - 2 tablespoons fresh parsley, chopped (optional)

# How to Prepare:

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 them according to package directions until al dente. Drain and set aside. No-boil noodles can be used straight from the box.
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 whole milk, stirring constantly until the sauce thickens, about 5 minutes. Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat.
05 - Spread a thin layer of béchamel sauce across the bottom of the prepared baking dish. Arrange a layer of lasagna noodles over the sauce.
06 - Top the noodles with half of the shredded chicken, half of the sliced ham, and one-third of the Swiss cheese. Spoon additional béchamel sauce evenly over the layer.
07 - Add another layer of noodles, followed by the remaining chicken, remaining ham, another third of the Swiss cheese, and more béchamel sauce.
08 - Finish with a final layer of noodles. Spread the remaining béchamel sauce on top, then sprinkle evenly with the mozzarella and Parmesan cheeses along with the remaining Swiss cheese.
09 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
10 - Remove the foil and continue baking for 15 to 20 minutes until the top is golden brown and the edges are bubbling.
11 - Let the lasagna rest for 10 minutes before slicing to allow the layers to set. Garnish with chopped fresh parsley if desired, then serve.

# Expert advice:

01 -
  • The Dijon mustard in the bechamel is a quiet genius move that ties the whole Cordon Bleu theme together without overpowering anything.
  • You get the show stopping appeal of lasagna with the beloved flavors of a restaurant classic, and nobody expects it until they taste it.
02 -
  • Letting the lasagna rest those 10 minutes is not optional, because cutting too early turns your gorgeous layers into a slippery puddle on the serving plate.
  • Add the milk to your roux very slowly at first, because the first few seconds are when lumps form and once they are there they are nearly impossible to whisk out.
03 -
  • Taste your bechamel before assembling, because this is your one chance to adjust salt and mustard levels and the whole dish depends on that sauce being seasoned right.
  • Use slightly less sauce than you think you need because the ham and chicken release moisture during baking and too much liquid ruins the structure.

Go Back