Chicken Cordon Bleu Lasagna (Printer-Friendly)

Tender chicken, ham, and Swiss cheese layered with creamy béchamel 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

→ 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 Make It:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - If using regular lasagna noodles, cook them according to package directions until al dente. Drain and set aside on a clean surface.
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 to prevent lumps, 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 single layer of lasagna noodles over the sauce.
07 - Top the noodles with half the chicken, half the ham, and one-third of the Swiss cheese. Spoon additional béchamel sauce evenly over the layer.
08 - Add another layer of noodles, the remaining chicken, the remaining ham, another third of the Swiss cheese, and more béchamel sauce.
09 - Finish with a last layer of noodles. Pour the remaining béchamel sauce over the top, then sprinkle evenly with the mozzarella and Parmesan cheeses.
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 brown and the edges are bubbling.
12 - Remove from the oven and let rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired.

# Helpful Hints:

01 -
  • It combines two comfort food favorites into one dish that feels special without requiring any fancy technique.
  • The Dijon mustard in the béchamel sauce quietly transforms every bite into something unexpectedly sophisticated.
02 -
  • Patience during the rest period is non-negotiable because cutting too early turns your beautiful layers into a soupy mess.
  • Add the milk gradually to your roux in a slow stream rather than all at once to prevent clumping.
03 -
  • Use a light hand with the salt because the ham, cheese, and Parmesan already bring significant saltiness to every layer.
  • Let your béchamel cool slightly before assembling because a piping hot sauce can make the noodles slide around and create uneven layers.

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