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Cordon Bleu Lasagna Recipe
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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
TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + standing
MAKES: 12 servings

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

Nutritional Facts

1 piece: 373 calories, 21g fat (11g saturated fat), 137mg cholesterol, 890mg sodium, 16g carbohydrate (5g sugars, 0 fiber), 29g protein.

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 12 servings.
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.


Reviews for Cordon Bleu Lasagna

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
xxcskier User ID: 1136353 237732
Reviewed Nov. 20, 2015

"We really enjoyed this recipe! Simple to put together and would be a great after the holiday dinner using leftover turkey and ham!!

Great recipe!!"

MY REVIEW
redhen1970 User ID: 4031186 236927
Reviewed Nov. 8, 2015

"Fit for a king!! I added more noodles ( bigger pan) and another jar of alfredo sauce. Also roasted my own garlic for the sauce. This is incredible!!!"

MY REVIEW
jesslb User ID: 8375032 226330
Reviewed May. 14, 2015

"I found this recipe in one of my cookbooks and decided to try it. It's really good. The only thing I've changed is the alfredo sauce and that's because I make my own"

MY REVIEW
GinaGrif User ID: 7483028 67341
Reviewed Nov. 7, 2014

"Excellent! Easy and very tasty. Added smoked paprika, Dijon mustard and bacon bits. Going to serve at our ladies' progressive dinner."

MY REVIEW
tamstrat User ID: 6818678 95530
Reviewed Oct. 8, 2014

"Very taste and unique take on lasagna. The only changes I made were I substituted cottage cheese for the ricotta cheese as we don't like ricotta, and I had no parsley so I used oregano in it's place. The lasagna was very well received by my daughter and daughter in law, and they both requested the recipe."

MY REVIEW
camptadmorpeppermint User ID: 7400465 102071
Reviewed Feb. 6, 2014

"I thought this was a really rich dish - but my husband absolutely loved it! Said it was his favorite lasagna recipe. I will definitely make it again. The only thing I added was a little onion and spinach.."

MY REVIEW
ButterLovingGirl User ID: 2638029 162857
Reviewed Jan. 21, 2014

"Worth every calorie! Served it at church to a group of 20 , well received by all. Thanks for the great recipe!"

MY REVIEW
PoeSP User ID: 7404223 95524
Reviewed Jan. 7, 2014

"I used Lunchmeat sliced chicken in a pinch and it turned out deliciously! I would definitely recommend this recipe!"

MY REVIEW
susanrukes User ID: 1679219 75896
Reviewed Sep. 21, 2013

"My family- even my picky eater- loves this lasagna. I had some ham in the freezer I needed to use and this was perfect. The only change I will make is to add more ham- more like 3 cups. Otherwise, an awesome recipe."

MY REVIEW
Shellybob User ID: 1974689 102058
Reviewed Aug. 6, 2013

"It was good! Next time I'll cut the ricotta cheese in half as well as the parm. It was pretty salty and heavy. I like the spinach suggestion, too."

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