I love Chicken Cordon Blue, and I love Lasagna….ever thought about putting them together?
Well, that’s just what I did!
To begin, preheat your oven to 350 degrees.
In a bowl, whisk together a beaten egg, and 2 cups of Ricotta Cheese. Whisk it until it is smoothly combined, and set it aside.
In a saucepan, melt a stick of butter (1/2 cup) over medium low heat, and then whisk in a third of a cup of flour.
Let that begin to bubble, and then add in a cup each of Chicken Broth and Half & Half
Stir this all together, and continue to stir almost continually.
Add in 3/4 teaspoon Garlic Powder
A quarter teaspoon of Salt & a half teaspoon of fresh ground Black Pepper
And a tablespoon of Parsley
Continue cooking and stirring this until it comes to a gentle boil. Turn off the heat, and stir in a cup of this.
You can use shaved or grated, either is fine, because you are melting it anyways.
Does this not look simply evil!?
Set that aside for now, but give it a stir every few minutes while you do the next part.
Dice up 2 cups of cooked chicken, and about 2 cups of cooked Ham.
I didn’t have any leftover ham in my freezer, so I just had the deli lady slice me off a big slab of ham, just under half a pound. Then I simply diced it up.
Put the meat in a bowl, and pour in your sauce. Stir it all together, and set this aside.
Grate up 2 cups of Mozzarella cheese, and 2 cups of Swiss
In a 9×13 baking dish, spread half of your meat sauce, then layer 3 lasagna noodles. These are the “no cook” kind. If you are using traditional, cook them al dente before doing this.
Like I have mentioned in another post, I prefer the traditional noodles, but since I had some of these left in my pantry, I didn’t want them to go to waste.
Over your noodles, spread half of your Mozzarella and Swiss
Smother that with your Ricotta-Egg mixture.
Follow that with a second layer of noodles, the remaining meat sauce and then the rest of the cheese.
Cover this with foil, and bake it for 45 minutes.
When it is almost done, melt 2 tablespoons of butter.
Stir in a cup of Panko bread crumbs
Sprinkle this over the top of the Lasagna after the baking period is done.
Put it back in the oven, uncovered, and turn your heat up to 375 degrees. Bake this for about 15-20 more minutes or until the bread crumbs are beginning to get golden on top.
Enjoy!
Chicken Cordon Blue Lasagna
Ingredients
- 1 egg
- 2 c Ricotta cheese
- 1/2 c unsalted butter
- 2 Tb unsalted butter
- 1/3 c all-purpose flour
- 1 c chicken broth
- 1 c half & half
- 3/4 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 Tb parsley
- 1 c grated or shaved Parmesan & Romano cheese mixture
- 2 c cooked, diced or shredded chicken
- 2 c cooked, diced ham
- 2 c shredded Mozzarella cheese
- 2 c shredded Swiss cheese
- 6 lasagna noodles, if using traditional noodles, cook them al dente
- 1 c Panko bread crumbs
Instructions
- To begin, preheat your oven to 350 degrees.
- In a bowl, whisk together a beaten egg, and the Ricotta Cheese. Whisk it until it is smoothly combined, and set it aside.
- In a saucepan, melt a stick of butter (1/2 cup) over medium low heat, and then whisk in the flour. Let that begin to bubble, and then whisk in the broth, half & half, garlic powder, salt, pepper and parsley. Continue cooking and stirring this until it comes to a gentle boil.
- Turn off the heat, and stir in the Parmesan-Romano cheese. Stir it until it is melted in.
- Set that aside for now, but give it a stir every few minutes while dice up your chicken and ham.
- Put the meat in a bowl, and pour in your sauce. Stir it all together, and set this aside.
- Grate your Mozzarella & Swiss cheeses.
- In a 9×13 baking dish, spread half of your meat sauce, then layer 3 lasagna noodles. If you are using traditional lasagna noodles, cook them al dente before doing this. Over your noodles, spread half of your Mozzarella and Swiss. Smother that with your Ricotta-Egg mixture. Follow that with a second layer of noodles, the remaining meat sauce and then the rest of the cheese.
- Cover this with foil, and bake it for 45 minutes.
- When it is almost done, melt the remaining 2 tablespoons of butter. Stir in the Panko bread crumbs
- Sprinkle this over the top of the lasagna after the baking period is done. Put it back in the oven, uncovered, and turn your heat up to 375 degrees. Bake this for about 15-20 more minutes or until the bread crumbs are beginning to get golden on top.
- Enjoy!
Nutrition
Nutritional information is auto-generated and the accuracy is not guaranteed.