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Cordon Bleu Lasagna Recipe

Cordon Bleu Lasagna Recipe photo by Taste of Home

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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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Cordon Bleu Lasagna Recipe

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

Yield: 12 Servings

25 50 75

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.
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.

Nutritional 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.

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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Cordon Bleu Lasagna

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(11-13) of 13 reviews

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Reviewed on Feb. 06, 2010 by Raggamuffin

IT WAS REALLY GOOD AND EASY TO MAKE. I HAD A LOT OF LASAGNA NOODLES IN MY PANTRY AND WANTED TO USE THEM IN A DIFFERENT WAY, AND THIS WAS IT! I DID ADD FRESH CHOPPED SPINACH IN EVERY LAYER, NEXT TIME I WILL ADD EVEN MORE! IT COOKED DOWN PERFECT AND DOESN'T CHANGE THE TASTE AND ADDS A NICE COLOR.

Reviewed on Nov. 19, 2009 by sweetsecret

this is my new fav!! the flavors were perfectly genius