Try this Chicken Cordon Bleu Lasagna recipe, or contribute your own.
- 2 eggs
- 1 cup shredded swiss cheese
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh parsley
- 1 cup cottage cheese
- 1/4 cup fresh parsley
- 2 cups diced cooked chicken
- 2 cups mozzarella cheese
- 1 15 ounce container ricotta cheese
- 2 cups ham diced cooked
- 1 16 ounce jar alfredo sauce (i used my own homemade
- 6 uncooked lasagna noodles
- Carbohydrate 16.1670073840348 g
- Cholesterol 172.344546559789 mg
- Fat 46.0186629457553 g
- Fiber 0.915164007935337 g
- Protein 38.6585367940146 g
- Saturated Fat 20.1084028409116 g
- Serving Size 1 1 (273g)
- Sodium 1004.36334220498 mg
- Sugar 15.2518433760994 g
- Trans Fat 4.9060070151548 g
- Calories 637 calories
Step-by-step
- Preheat oven to 350°F.
- Beat together eggs, ricotta, cottage and parmesan cheeses and 1/4 cup parsley.
- In another bowl mix ham, chicken, garlic powder, half of the mozzarella and alfredo sauce.
- Grease a 13 x 9 baking dish and spread about 1/2 cup of the chicken mixture.
- Top chicken mixture with three uncooked lasagna noodles.
- Put half of the cheese mixture on next.
- Now half of the remaining chicken mixture.
- Repeat layers and top with swiss cheese and remaining mozzarella cheese. NOTE: you can use guyere instead of swiss, although I haven't tried this variation yet.
- Cover tightly with foil and bake for one hour or undit hot and bubbly on top.
- I like mine a little brown on top so I remove the foil in the last 10 minutes or so.
- Sprinkle with parsley and let stand for 15 minutes before serving.
Traditional Chicken Cordon Bleu relies on rolling thinly pounded poultry around ham and Swiss cheese, breading the exterior, and frying or baking the package until crisp. This lasagna translates those exact flavor profiles into a layered casserole format. Replacing rolled cutlets with flat pasta sheets eliminates the tearing and securing associated with traditional preparation. Mixing diced cooked chicken and ham directly into a cream-based alfredo sauce ensures uniform distribution across every square inch of the baking dish.
Building structured layers requires managing moisture. Uncooked lasagna noodles absorb ambient liquid during the one-hour bake at 350 degrees Fahrenheit. Covering the 13x9 baking dish tightly with foil traps steam to soften the pasta completely without drying out the dairy components. Removing the foil during the final ten minutes allows excess moisture to evaporate and encourages browning on the mozzarella and Swiss topping.
Allowing the baked lasagna to rest for fifteen minutes before slicing stabilizes the internal structure, enabling clean portions to form without collapsing. Refrigerated leftovers maintain structural integrity for up to three days and reheat effectively in individual portions.
