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Cordon Bleu Lasagna

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

12 ServingsPrep: 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

Preheat oven to 350°. In a large bowl, combine eggs, ricotta,
cottage cheese, Parmesan and 1/4 cup parsley; set aside. In another
bowl, combine Alfredo sauce, chicken, ham and garlic powder.
Spread 1/2 cup of the chicken mixture in the bottom of a greased
13x9-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 40 minutes. Uncover; bake 10 minutes or a thermometer
reads 160°. Let stand 15 minutes before cutting. Sprinkle with
remaining parsley. Serve immediately.

2 of 2

Cordon Bleu Lasagna (continued)

Directions (continued)

Or before baking, cover and freeze lasagna up to 3 months.
To use frozen lasagna: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Cover and bake
according to directions.
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.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.