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Cordon Bleu Lasagna Recipe

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Five cheeses and a jar of prepared Alfredo sauce enhance this terrific lasagna recipe. It’s effortless to prepare and kid-friendly, too. Karlene Burton JACKSON, TENNESSEE

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12 Servings
Prep: 25 min. Bake: 50 min. + standing

Ingredients

2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup (8 ounces) 4% cottage cheese
1/2 cup grated Parmesan cheese
1/4 cup plus 2 tablespoons minced fresh parsley, divided
1 jar (15 ounces) roasted garlic Alfredo sauce
2 cups cubed cooked chicken
2 cups cubed cooked ham
1/4 teaspoon garlic powder
6 lasagna noodles, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Swiss cheese

Directions

In a large bowl, combine the eggs, ricotta, cottage cheese, Parmesan and 1/4 cup parsley; set aside. In another bowl, combine the Alfredo sauce, chicken, ham and garlic powder.
Spread 1/2 cup of the chicken mixture in the bottom of a greased 13-in. x 9-in. baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the remaining chicken mixture and half of the mozzarella and Swiss cheeses. Repeat layers.
Cover and bake at 350° for 40 minutes. Uncover; bake 10 minutes longer or a meat thermometer reads 160°. Let stand for 15 minutes before serving. Sprinkle with remaining parsley. Yield: 12 servings.

Nutrition Facts: 1 piece equals 373 calories, 21 g fat (11 g saturated fat), 137 mg cholesterol, 890 mg sodium, 16 g carbohydrate, trace fiber, 29 g protein.

Cordon Bleu Lasagna published in Country April/May 2008, p49

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