Introduction
Get ready to have your mind blown and your taste buds sing with a dish that takes two beloved comfort food classics and mashes them into one glorious, cheesy, and utterly satisfying creation: Chicken Cordon Bleu Lasagna! Imagine the rich, savory flavors of perfectly cooked chicken and salty ham, nestled alongside creamy, dreamy cheeses, all layered between tender lasagna noodles. This isn’t just dinner; it’s an experience, a culinary adventure that brings sophisticated flavors to your family table in an approachable and incredibly delicious way.
This innovative lasagna reinterprets the classic Chicken Cordon Bleu by deconstructing its core elements and integrating them into the familiar, comforting structure of a baked pasta dish. Instead of breaded chicken rolls, you’ll find tender pieces of chicken breast and savory ham woven throughout cheesy layers, all bound together by a luxurious, creamy sauce that echoes the richness of its inspiration. It’s a fantastic way to enjoy the essence of Chicken Cordon Bleu without the fuss of individual rolling and frying, making it perfect for both weeknight meals and special gatherings.
What makes this Chicken Cordon Bleu Lasagna truly special is its harmonious blend of textures and flavors. Each bite delivers a symphony of creamy, savory, and slightly salty notes, with the tender pasta providing the perfect foundation. It’s surprisingly easy to assemble, incredibly satisfying, and offers a delightful twist that will have everyone asking for seconds. Prepare to impress with this unique and unforgettable dish that’s sure to become a new family favorite!
Nutritional Information
Per serving (approximate values):
- Calories: 650
- Protein: 45g
- Carbohydrates: 40g
- Fat: 35g
- Fiber: 3g
- Sodium: 1200mg
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless, skinless chicken breasts, cooked and shredded or diced
- 8 ounces thinly sliced deli ham, diced
- 12-15 lasagna noodles (no-boil or regular, cooked al dente if using regular)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups milk (whole or 2%)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon nutmeg
- 8 ounces Swiss cheese, shredded
- 4 ounces Gruyere cheese, shredded (or additional Swiss)
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for topping
- 1 large egg
- 2 tablespoons fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare the Chicken: If using raw chicken, cook it first. You can boil, bake, or pan-fry the chicken breasts until fully cooked (internal temperature 165°F/74°C). Once cooled slightly, shred or dice the chicken into bite-sized pieces. Set aside.
- Prepare the Ham: Dice the thinly sliced ham into small pieces. Set aside.
- Cook Lasagna Noodles: If using regular lasagna noodles, cook them according to package directions until al dente. Drain and rinse with cold water to prevent sticking. Lay them flat on parchment paper or a clean kitchen towel. If using no-boil noodles, no pre-cooking is necessary.
- Make the Mornay Sauce (Cheese Sauce Base): In a large saucepan or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux.
- Gradually whisk in the milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and comes to a gentle boil, about 5-7 minutes.
- Reduce heat to low. Stir in the Dijon mustard, salt, pepper, and nutmeg.
- Add 6 ounces of the shredded Swiss cheese and all of the shredded Gruyere cheese to the sauce. Stir until the cheeses are completely melted and the sauce is smooth and creamy. Remove from heat.
- Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, 1/2 cup grated Parmesan cheese, and the large egg. Mix well until everything is thoroughly combined. Set aside.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Assemble the Lasagna:
- Spread a thin layer (about 1/2 cup) of the Mornay sauce on the bottom of the prepared baking dish.
- Arrange a single layer of lasagna noodles over the sauce, slightly overlapping if necessary. (Usually 3-4 noodles per layer for a 9×13 dish).
- Spread half of the ricotta mixture evenly over the noodles.
- Scatter half of the shredded chicken over the ricotta.
- Scatter half of the diced ham over the chicken.
- Spoon about 1.5 cups of the Mornay sauce evenly over the chicken and ham layer.
- Sprinkle about half of the remaining 2 ounces of shredded Swiss cheese over the sauce.
- Repeat the layers: noodles, remaining ricotta mixture, remaining chicken, remaining ham, remaining Mornay sauce.
- Place the final layer of noodles on top.
- Pour any remaining Mornay sauce over the top layer of noodles, ensuring they are well covered.
- Sprinkle the remaining shredded Swiss cheese and a generous amount of additional Parmesan cheese over the top.
- Bake the Lasagna: Cover the baking dish loosely with aluminum foil (you can spray the underside of the foil with cooking spray to prevent cheese from sticking).
- Bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Rest Before Serving: Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut clean portions.
- Garnish: If desired, garnish with fresh chopped parsley before serving.
Cooking Tips and Variations
For the best results with your Chicken Cordon Bleu Lasagna, always start with quality ingredients. Using good quality deli ham will make a noticeable difference in flavor. If you find your no-boil noodles are a bit too firm after baking, ensure your sauce is generous enough to fully hydrate them during cooking. If you prefer a crispier topping, you can mix 1/4 cup of breadcrumbs with a tablespoon of melted butter and sprinkle it over the top cheese layer before the final baking stage.
There are many ways to customize this recipe. For a touch of green, consider adding a layer of blanched spinach or thinly sliced asparagus over the ricotta mixture. If Swiss cheese isn’t your favorite, provolone or even a mild cheddar can be substituted, though Swiss and Gruyere truly capture the authentic Cordon Bleu essence. For a richer, more complex flavor, you can add a pinch of smoked paprika to the Mornay sauce. If you’re short on time, pre-cooked rotisserie chicken works wonderfully and saves a step. You can also experiment with different types of ham, such as smoked ham or even prosciutto for a gourmet touch.
Storage and Reheating
To store leftover Chicken Cordon Bleu Lasagna, allow it to cool completely to room temperature. Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It will keep well in the refrigerator for up to 3-4 days. For longer storage, you can freeze the lasagna. Wrap individual slices or the entire dish (if unbaked or baked and cooled) tightly in plastic wrap, then in aluminum foil. Frozen lasagna can be stored for up to 2-3 months.
To reheat, if refrigerated, you can warm individual slices in the microwave for 2-3 minutes, or until heated through. For a crispier finish, reheat in an oven preheated to 350°F (175°C) for 20-30 minutes, covered with foil, then uncovered for the last 5-10 minutes to crisp the top. If reheating from frozen, it’s best to thaw overnight in the refrigerator first. Then, follow the oven reheating instructions, baking for a longer period (40-60 minutes) until heated through and bubbly. If baking from frozen without thawing, cover tightly with foil and bake at 350°F (175°C) for 1 hour 30 minutes to 2 hours, removing the foil for the last 20-30 minutes.
Frequently Asked Questions
Can I prepare Chicken Cordon Bleu Lasagna ahead of time?
Absolutely! This lasagna is an excellent make-ahead meal. You can assemble the entire lasagna, cover it tightly with plastic wrap and then foil, and refrigerate it for up to 24 hours before baking. If baking from cold, you may need to add an extra 10-15 minutes to the baking time. You can also freeze the assembled, unbaked lasagna for up to 2-3 months.
What kind of chicken is best for this recipe?
Boneless, skinless chicken breasts are ideal for this recipe as they are lean and cook quickly. You can cook them by boiling, baking, or pan-frying, then shredding or dicing. Rotisserie chicken is also a fantastic time-saver and adds great flavor.
Can I substitute the cheeses?
While Swiss and Gruyere are traditional for Chicken Cordon Bleu and lend a distinct flavor, you can certainly experiment with other cheeses. Provolone, Muenster, or even a mild white cheddar would work well. For the ricotta mixture, you can also add a touch of cream cheese for extra richness, or swap Parmesan for Pecorino Romano.
My sauce seems too thin/thick. What should I do?
If your Mornay sauce is too thin, continue to simmer it gently while whisking until it reaches your desired consistency. Be careful not to boil it too vigorously. If it’s too thick, you can whisk in a little more milk, one tablespoon at a time, until it thins out. Remember it will thicken further as it cools slightly and once the cheese is added.
