Chicken Cordon Bleu Lasagna (Printable)

Decadent layers of chicken, ham, Swiss cheese, and creamy béchamel sauce between pasta sheets for a rich, satisfying family dinner.

# 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 tbsp unsalted butter
08 - 3 tbsp all-purpose flour
09 - 3 cups whole milk
10 - 2 tsp Dijon mustard
11 - ½ tsp garlic powder
12 - ½ tsp onion powder
13 - ¼ tsp black pepper
14 - ½ tsp salt

→ Garnish

15 - 2 tbsp 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 them according to package directions until al dente. Drain and set aside.
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 whole milk, stirring constantly, until the sauce thickens, about 5 minutes.
05 - Stir in the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Remove from heat and set aside.
06 - Spread a thin layer of béchamel sauce across the bottom of the prepared baking dish. Arrange a layer of noodles over the sauce.
07 - Top the noodle layer with half the chicken, half the ham, and one-third of the Swiss cheese. Spoon additional sauce over the filling.
08 - Add another layer of noodles, the remaining chicken, the remaining ham, another third of the Swiss cheese, and more sauce.
09 - Finish with a last layer of noodles, the remaining béchamel sauce, all the mozzarella, and the Parmesan cheese.
10 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
11 - Remove the foil and continue baking for 15 to 20 minutes until the top is golden and the edges are bubbly.
12 - Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The creamy Dijon laced bechamel ties everything together so well that you will wonder why you ever settled for plain marinara lasagna.
  • It reheats like a dream, making it perfect for feeding a crowd or keeping yourself happy for a few days of leftovers.
02 -
  • Do not skip the rest time or your lasagna will slide apart like a landslide the moment your knife touches it.
  • The Dijon mustard might seem like an odd addition to a cream sauce, but it is the single ingredient that bridges the gap between lasagna and Cordon Bleu, so leave it in.
03 -
  • Cover the corners with small foil shields if they start browning faster than the center during that final uncovered bake.
  • Shred your own cheese instead of buying pre shredded bags, since the anti caking additives on store bought cheese will make your sauce grainy instead of smooth.

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