"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
Seriously, I don’t
think I’ll ever get sick of lasagna
variations. It would have to take a stellarly weird
combo for me to resist trying it (I won’t even go there with
suggestions)…so of course when my sweet friend, Bonnie, told
me she had a chicken cordon bleu lasagna her family loved, I texted
her 43 times in a row until she gave me the recipe.
Cause I’m not an
obnoxious, overbearing friend at all. Swear.
This cheesy, creamy
lasagna is soooooo good. So good. So goooooood.
I’ve made it 3-4
times in the past month or so and it just hasn’t gotten old
yet. It’s definitely right up there with my favorite
lasagnas of all time (I’m not going to pick The
Favorite so don’t make me; I’m a girl who loves
lasagna, what can I say?).
Since many of us will
be enjoying ham by the pounds in the next few weeks, this chicken
cordon bleu lasagna should be the very first thing on your list to
make with the leftovers. No leftovers? Chopped deli ham works great —
just make sure to use a brand that, you know, tastes good (not all
brands are created equal; my preference is the Hormel Natural lunch
meat since it is nitrite/nitrate free and is delicious).
Lasagna Cordon Bleu Yield: Serves 6-8
I love the Barilla
brand of no-boil lasagna noodles but you could use regular lasagna
noodles, cooking them al dente before using (I haven't tried
this variation myself since I always use no-boil noodles so you may
need to play around with sauce amounts and use slightly less with
already boiled noodles).
Basically, you want
three layers of noodles so plan accordingly depending on the
type/brand you are using.
Ingredients:
3 tablespoons butter
1/2 cup finely minced onion
2 cloves garlic, pressed or finely minced
1/3 cup flour
2 cups low-sodium chicken broth
1 2/3 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup freshly grated Parmesan cheese + 1/4 cup to sprinkle on top
3 cups broccoli florets, chopped
2 cups cooked, diced chicken
1-2 cups chopped ham
4 ounces mozzarella cheese, shredded
4 ounces Swiss cheese, shredded
1/4 to 1/2 cup freshly grated Parmesan cheese
12 no-boil lasagna noodles (see note)
Directions:
Preheat the oven to 350 degrees F.
Lightly grease a 9X13-inch baking dish and set aside.
In a medium saucepan, melt the
butter over medium heat. Add the onion and garlic and cook, stirring
often, until the onion has softened, 4-5 minutes.
Stir in the flour. The mixture
will be crumbly — don’t fret! Continue to stir, cooking
over medium heat, for 1-2 minutes.
Very slowly, pour in the chicken
broth while whisking constantly and quickly, letting each addition
incorporate and thicken slightly before adding more. When the broth
has been added, gradually pour in the milk, whisking constantly.
Continue to cook the mixture until
it simmers. Continue to cook, stirring constantly, until it thickens
slightly, 5-10 minutes. Stir in the salt and pepper and remove from
the heat.
To assemble, spread a little bit
of the sauce (about 1/3 cup) on the bottom of the prepared pan. Add
a layer of noodles. Top with half of the broccoli, chicken, and
cheeses. Drizzle a cup or so of the sauce over the cheese followed
by half of the ham.
Add another layer of noodles over
the ham and sprinkle the remaining broccoli, chicken and cheeses
over the top. Add sauce (leaving about 1/2 cup or so for the top)
followed by the remaining ham.
Add the final layer of noodles and
spread the remaining sauce on top. Sprinkle the Parmesan cheese over
the sauce.
Cover the dish with lightly
greased aluminum foil and bake for 30-35 minutes. Uncover and bake
for 10-15 minutes longer, until bubbling and the noodles are tender.
Remove the lasagna from the oven,
tent with foil, and let sit for 10-15 minutes before serving.
Recipe Source:
adapted from my friend, Bonnie (cut the butter way down, played
around with the liquid-to-flour ratio, etc.)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.