Chicken Cordon Bleu Lasagna
Servings: 10 servings
Calories: 631cal
Equipment
Ingredients
- 10 lasagna noodles oven ready or cooked and drained
- 3 cups ricotta cheese 24 oz
- 2 large eggs lightly beaten
- ½ cup grated parmesan
- ¼ cup parsley minced, plus 2 tablespoons
- 2 cups ham cubed
- 2 cups chicken cubed, or leftover turkey
- 15 oz alfredo sauce 1 jar
- ½ tsp garlic powder
- 2 cups swiss cheese shredded
- 3 cups mozzarella shredded
Instructions
- Preheat oven to 350° F and spray a 9-inch by 13-inch pan with non stick spray.
- In a medium size bowl combine ricotta cheese, eggs, parmesan cheese, and ¼ cup parsley.
- In another bowl combine ham, chicken, Alfredo sauce and garlic powder.
- In a separate bowl combine the Swiss cheese and mozzarella.
- Spoon half of the ham mixture over the bottom of the pan. Place noodles over the ham.
- Spoon half the ricotta mixture over the ham. Place noodles on top of ricotta, and spread half the cheese over the noodles.
- Spread the remaining ham over the cheese.
- Spread remaining ricotta over the ham, then place the noodles on top.
- Cover the noodles with the rest of the cheese.
- Cover lightly with aluminum foil and place in the oven.
- Bake for 40 minutes or until middle is bubbly or a thermometer reads 160°
- Remove aluminum foil and bake an additional 10 minutes until the cheese is lightly browned.
- Let stand for 10 minutes then sprinkle with remaining parsley.
Notes
- May be stored in the refrigerator for up to 5 days.
- This can be made ahead of time and frozen before it is baked. It can be kept in the freezer for up to 3 months. Remove from the freezer and thaw before baking.
Nutrition
Serving: 1serving | Calories: 631cal | Carbohydrates: 27g | Protein: 42g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 190mg | Sodium: 1060mg | Potassium: 402mg | Fiber: 1g | Sugar: 2g | Vitamin A: 967IU | Vitamin C: 2mg | Calcium: 566mg | Iron: 2mg
