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Chicken Cordon Bleu Lasagna

Source of Recipe

From "Our Sweet Basil Kitchen" by Cade and Carrian Cheney


Recipe Introduction

"We love making classics from scratch and mashing them up, like with this chicken cordon bleu lasagna. The secret to its amazing taste is the nutmeg in the sauce. Add a little nutmeg to any white sauce, and your family will be begging for more. To make preparations just a little bit easier, we recommend using a store-bought rotisserie chicken."

List of Ingredients

â—¦  7 tablespoons unsalted butter, divided
â—¦  1 tablespoon minced garlic
â—¦  ¼ cup all-purpose flour
â—¦  1 cup heavy cream
â—¦  2 ½ cups milk
â—¦  ½ teaspoon salt
â—¦  1 bay leaf
â—¦  ½ teaspoon ground nutmeg
â—¦  ¼ teaspoon ground black pepper
â—¦  ¾ cup grated Pecorino Romano cheese, divided
â—¦  2 â…“ cups shredded Swiss cheese, divided
â—¦  â…” cup panko bread crumbs
â—¦  1 (9-ounce) box oven-ready lasagna noodles (12 noodles)
â—¦  3 cups cooked and shredded chicken
â—¦  2 cups chopped, cooked ham
â—¦  1 ½ cups shredded mozzarella
â—¦  Parsley for garnish


Recipe

Preheat oven to 400 degrees F. Coat a 9 x 13-inch baking pan with nonstick cooking spray.

Melt 5 tablespoons butter in a large Dutch oven over medium heat. Once butter is melted and starts to foam, add the garlic and cook, stirring occasionally, for 1 minute. Whisk in the flour and cook 1 to 2 minutes until nutty and fragrant but not brown. Whisk in the cream and milk. Add the salt, bay leaf, and nutmeg and simmer 10 minutes.

Stir in ½ cup of the pecorino Romano and â…“ cup of the Swiss cheese and cook an additional 5 minutes. Remove from the heat. Melt remaining 2 tablespoons butter in a nonstick skillet over medium heat. Once melted, add the bread crumbs and stir occasionally until lightly golden, about 1 to 2 minutes. Set aside.

To assemble lasagna:
Spoon â…“ cup of the sauce over the bottom of the prepared baking dish. Use 4 lasagna noodles to cover the bottom of the dish. Spoon â…” cup sauce on top of the noodles, followed by half of the chicken and ham, ½ cup of the shredded Swiss cheese, and a pinch of the pecorino Romano. Repeat with another set of 4 noodles, â…” cup sauce, the rest of the chicken and ham, ½ cup shredded Swiss cheese, and another pinch pecorino Romano. Finish by layering 4 more noodles, the rest of the sauce, and the remaining cheese, this time including the mozzarella.

Cover pan with a sheet of aluminum foil sprayed with nonstick cooking spray and bake 20 minutes. Remove the foil, top with buttered bread crumbs, and bake an additional 20 minutes until the cheese is gooey and noodles are soft. Let rest 10 minutes before serving.

Serves 8 to 10