Chicken Cordon Bleu Lasagna (Printable)

Decadent fusion layers chicken, ham, Swiss cheese and creamy béchamel between pasta 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

→ 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 Steps:

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. Skip this step if using no-boil noodles.
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 roux.
04 - Gradually whisk in the milk, stirring constantly, and 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 combined. Remove from heat.
06 - Spread a thin layer of béchamel sauce across the bottom of the prepared baking dish. Add a layer of noodles, then top with half the chicken, half the ham, and one-third of the Swiss cheese. Spoon additional sauce over the layer.
07 - Add another layer of noodles, remaining chicken, remaining ham, another third of the Swiss cheese, and more sauce.
08 - Finish with a final layer of noodles, the remaining béchamel sauce, all the mozzarella, and the Parmesan cheese spread evenly on top.
09 - Cover the 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 and bubbly.
11 - Let the lasagna rest for 10 minutes before slicing to allow layers to set. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • That Dijon laced bechamel is the quiet hero that ties everything together without overpowering the dish.
  • It sounds fancy but honestly the hardest part is waiting for it to come out of the oven.
  • Leftovers reheat beautifully and somehow taste even deeper the next day.
02 -
  • Do not skip the resting time or the lasagna will slide apart into a beautiful mess on your plate.
  • Whisking the milk in slowly prevents lumps in the bechamel and patience here pays off in every bite.
  • If you swap Gruyere for the Swiss it becomes richer and more complex which is a wonderful problem to have.
03 -
  • Cover the edges of the dish with foil if they brown too quickly during the uncovered baking stage.
  • Taste the bechamel before assembling because adjusting the seasoning now is far easier than trying to fix it later.

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