Best 6 Cordon Bleu Lasagna Recipes

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Indulge in a culinary delight that combines the best of both worlds – the classic Cordon Bleu and the comforting lasagna. This epicurean masterpiece features layers of tender chicken, crispy prosciutto, and gooey Swiss cheese, all enveloped in a rich and flavorful béchamel sauce. Each bite is a symphony of textures and flavors, leaving you craving for more.

But that's not all! This article also presents a tantalizing collection of lasagna recipes that will satisfy every palate. From the traditional Italian lasagna to unique fusion variations, there's something for everyone. Whether you're a meat lover, a vegetarian, or simply seeking a comforting meal, these recipes have got you covered.

So, prepare to embark on a culinary journey that will leave your taste buds dancing. Gather your ingredients, preheat your oven, and get ready to indulge in the ultimate lasagna experience.

Here are our top 6 tried and tested recipes!

CHICKEN CORDON BLEU LASAGNA



Chicken Cordon Bleu Lasagna image

A simple and fast chicken Cordon Bleu in lasagna form. Creamy, delicious, and satisfying.

Provided by fotoe!78

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h10m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package lasagna noodles
½ cup butter
1 (8 ounce) package cream cheese, softened
½ teaspoon salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
1 ½ cups shredded Swiss cheese
1 ¾ cups warm milk
2 ½ cups cooked chicken, chopped
8 ounces deli ham, chopped
½ cup shredded Swiss cheese
½ cup bread crumbs
1 pinch Italian seasoning, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Melt butter in a saucepan over medium heat; stir cream cheese into hot butter until it begins to melt, about 5 minutes. Season with salt, onion powder, and black pepper. Whisk warm milk gradually into cream cheese until smooth; stir in 1 1/2 cup Swiss cheese. Bring sauce to a simmer, stirring constantly, until cheese has melted and sauce has thickened, 5 to 10 minutes. Remove from heat.
  • Spread 3/4 cup of cheese sauce into bottom of a 9x9-inch baking dish. Arrange 1/3 of the lasagna noodles over the sauce and spread half the cooked chicken and half the ham over the noodles. Pour 1 cup sauce over chicken and ham. Repeat layers starting with half the remaining lasagna noodles, remaining chicken, remaining ham, and 1 more cup of cheese sauce. Finish by layering remaining lasagna noodles, remaining sauce, 1/2 cup Swiss cheese, and bread crumbs; sprinkle top with Italian seasoning. Cover dish with aluminum foil.
  • Bake in the preheated oven until casserole is bubbling, about 25 minutes. Remove foil and continue to bake until crumbs are browned, about 10 more minutes. Let casserole stand 5 to 10 minutes before serving.

Nutrition Facts : Calories 691.1 calories, Carbohydrate 40.9 g, Cholesterol 156.3 mg, Fat 44.2 g, Fiber 1.8 g, Protein 34 g, SaturatedFat 26.5 g, Sodium 767.6 mg, Sugar 5.8 g

CHICKEN CORDON BLEU LASAGNA RECIPE BY TASTY



Chicken Cordon Bleu Lasagna Recipe by Tasty image

If you're looking for an indulgent dinner to whip up for friends and family, this is the dish for you. Layered with crispy breaded chicken, ham, lasagna noodles, and delicious cheese sauce, this lasagna is packed with flavor and sure to impress everyone.

Provided by Katie Aubin

Categories     Dinner

Time 1h15m

Yield 10 serving

Number Of Ingredients 21

2 lb boneless, skinless chicken breasts
2 teaspoons kosher salt, plus more to taste
1 ½ teaspoons pepper, plus more to taste
½ cup all-purpose flour
4 teaspoons dried oregano, divided
4 teaspoons onion powder, divided
4 teaspoons dried basil, divided
4 teaspoons garlic powder, divided
2 large eggs
2 cups panko bread crumbs, divided
½ cup canola oil
8 slices deli ham
¼ cup shredded gruyère cheese
8 lasagna noodles, oven-ready
fresh parsley, finely chopped, for garnish
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
4 cups warm milk
1 ½ cups shredded gruyère cheese
1 ½ cups swiss cheese, shredded
2 teaspoons kosher salt

Steps:

  • Preheat the oven to 350°F (180°C).
  • Slice the chicken breasts in half into cutlets and season with salt and pepper.
  • In a medium bowl, whisk together the flour, salt, pepper, 2 teaspoons oregano, 2 teaspoons onion powder, 2 teaspoons basil, and 2 teaspoons garlic powder.
  • In another medium bowl, beat the eggs.
  • In another medium bowl, combine 1½ cups (75 G) of panko bread crumbs, the remaining 2 teaspoons garlic powder, 2 teaspoons basil, 2 teaspoons onion powder, and 2 teaspoons oregano.
  • In a large skillet, heat the canola oil over medium-high heat.
  • Bread the chicken cutlets by coating in the flour mixture, then in the egg, and finally in the panko.
  • Working in batches, fry the breaded cutlets in the hot oil for 2 minutes on each side, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
  • Make the cheese sauce: In a small saucepan over medium heat, whisk together the butter and flour. Cook until the flour is golden brown, about 2 minutes.
  • Slowly whisk in the warm milk until fully incorporated. Bring to a boil, then reduce the heat to low and simmer until thickened, about 3 minutes.
  • Turn off the heat and whisk in the Gruyère and Swiss cheeses until completely melted. Add the salt and stir to combine.
  • Spread about ⅓ of the sauce in the bottom of a 9x13-inch (22x30 cm) baking dish. Top with 4 lasagna noodles, 4 chicken cutlets, and 4 slices of ham. 13. Repeat to make another layer and then top with the remaining sauce.
  • Sprinkle the remaining ½ cup (25 G) of panko bread crumbs and the Gruyère cheese over the top.
  • Bake for 45-50 minutes, or until the top is golden brown and crispy.
  • Garnish with chopped parsley and serve.
  • Enjoy!

Nutrition Facts : Calories 661 calories, Carbohydrate 35 grams, Fat 35 grams, Fiber 1 gram, Protein 47 grams, Sugar 6 grams

CORDON BLEU LASAGNA



Cordon Bleu Lasagna image

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

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 12

2 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
1 cup 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 shredded part-skim mozzarella cheese
1 cup shredded Swiss cheese

Steps:

  • 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. ,

Nutrition Facts : Calories 373 calories, Fat 21g fat (11g saturated fat), Cholesterol 137mg cholesterol, Sodium 890mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 0 fiber), Protein 29g protein.

CHICKEN CORDON BLEU LASAGNA



Chicken Cordon Bleu Lasagna image

We took two of our favorite meals and put them together for a weeknight dinner mash-up. Creamy, cheesy sauce, lasagna noodles, Swiss cheese, chicken and ham give this lasagna huge flavor.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h55m

Yield 12

Number Of Ingredients 15

1/3 cup plus 2 tablespoons butter
1 cup Progresso™ Panko Italian style crispy bread crumbs
2 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2/3 cup milk
2 1/2 teaspoons Dijon mustard
4 teaspoons chopped fresh thyme leaves
1/4 teaspoon pepper
1/3 cup Gold Medal™ all-purpose flour
1 package (8 oz) cream cheese, cubed
1 1/4 cups shredded Swiss cheese (4 oz)
12 uncooked oven-ready lasagna noodles
3 cups shredded cooked chicken
1 cup chopped cooked ham
2 cups shredded Monterey Jack cheese (8 oz)
Additional chopped fresh thyme leaves or Italian (flat-leaf) parsley, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In small microwavable bowl, microwave 2 tablespoons of the butter uncovered on High 20 to 40 seconds or until melted. Add bread crumbs to bowl, and stir until mixed well; set aside.
  • In 4-cup glass measuring cup, mix broth, milk, mustard, thyme and pepper; set aside. In 4-quart saucepan, melt remaining 1/3 cup butter over medium heat. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly. Gradually stir broth mixture into saucepan. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cream cheese and Swiss cheese. Cook, beating mixture with whisk, until cheeses are melted and mixture is smooth. Remove from heat.
  • Spread 1 cup of the sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon 1 cup of the chicken, 1/3 cup of the ham, 1 cup of the sauce and 1/2 cup of the Monterey Jack cheese. Repeat two more layers, starting with noodles. Top with remaining noodles, sauce and cheese. Spray piece of foil with cooking spray; cover sprayed side down. Bake 35 minutes.
  • Remove from oven; uncover, and top with bread crumb mixture. Bake uncovered 10 to 15 minutes or until bread crumbs are lightly browned, noodles are tender and edges are bubbly. Let stand 20 minutes before serving. Garnish with additional thyme.

Nutrition Facts : Calories 450, Carbohydrate 24 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 2 g, TransFat 1 g

CHICKEN CORDON BLEU LASAGNA



Chicken Cordon Bleu Lasagna image

Total comfort food!

Provided by Amy H.

Categories     Chicken

Time 1h20m

Number Of Ingredients 7

2 lb boneless skinless chicken breast, cooked and shredded
12 oz bacon (cooked crisp and crumbled) or chopped ham
8 (ready cook) lasagna noodles
2 pkg alfredo sauce, prepared
12 oz sliced provelogne cheese
chopped fresh parsley
salt & pepper to taste

Steps:

  • 1. Spray pan with cooking spray. Layer 4 Lasagna noodles in bottom of pan Layer with shredded chicken and sprinkle lightly with salt & pepper. Sprinkle bacon or ham over chicken. Pour half of sauce over top. Layer half provolone cheese over chicken & bacon. Sprinkle with fresh parsley.
  • 2. Repeat layers. Bake in 350 degree oven for 55 minutes or until cheese is bubbly and browned.

CORDON BLEU LASAGNA RECIPE - (4.4/5)



Cordon Bleu Lasagna Recipe - (4.4/5) image

Provided by á-48147

Number Of Ingredients 12

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 TBLS 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 shredded part-skim mozzarella cheese
1 cup (4 ounces) shredded Swiss cheese

Steps:

  • Preheat oven to 350°. In a large bowl, combine eggs, ricotta, cottage cheese, Parmesan and ¼ cup parsley; set aside. In another bowl, combine Alfredo sauce, chicken, ham and garlic powder. Spread ½ 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.

Tips:

  • To make sure the lasagna is cooked evenly, use a toothpick to poke the center of the lasagna. If the toothpick comes out clean, the lasagna is done.
  • If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts.
  • To make sure the chicken breasts are cooked through, use a meat thermometer to check the internal temperature. The chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • If you don't have Alfredo sauce, you can make your own by combining heavy cream, Parmesan cheese, butter, and garlic powder.
  • To make sure the lasagna is cheesy and gooey, use a combination of mozzarella and Parmesan cheese.
  • Let the lasagna cool for at least 15 minutes before slicing and serving. This will help the lasagna to set and make it easier to slice.

Conclusion:

Cordon Bleu Lasagna is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With a few simple ingredients, you can create a lasagna that is sure to impress your family and friends. So next time you're looking for a new and exciting lasagna recipe, give Cordon Bleu Lasagna a try!

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