Wednesday, 25 June 2008

Cordon Bleu Lasagna

7 tablespoons butter, divided
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 1/2 cups milk
1 cup heavy cream
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon black pepper
2 1/3 cups shredded Swiss cheese, divided
3/4 cup grated Parmesan cheese,
   divided
2/3 cup panko breadcrumbs
One 9-ounce box oven-ready
    lasagna noodles
3 cups cooked, chopped chicken
2 cups cooked, chopped ham
1 1/2 cups shredded mozzarella


  • Preheat the oven to 350 degrees F.  Spray a 9x13-inch or 2 or 3 smaller pans pan with nonstick spray.
  • Melt 5 tablespoons butter in a large pot over medium heat.  
  • Add the garlic and cook, stirring occasionally, for 1 minute.  
  • Whisk in the flour and cook 1 to 2 minutes until nutty and fragrant but not brown.  
  • Whisk in the cream and milk.  Add the salt, bay leaf, and nutmeg and simmer 10 minutes.
  • Stir in 1/2 cup of the Parmesan cheese and 1/3 cup of the Swiss cheese, and cook an additional 5 minutes.  Remove from the heat.
  • Melt the remaining 2 tablespoons of butter in a nonstick skillet over medium heat.  Once melted, add the breadcrumbs and stir occasionally until lightly golden, 1 to 2 minutes.  Set aside.
  • To assemble the lasagna: Spoon 1/3 cup of the sauce over the bottom of the prepared baking dish(s)*.
  • *Or a divided equivalent depending on how many smaller pans you are using.    
  • Use lasagna noodles to cover the bottom of the dish.  
  • Spoon 2/3* cup sauce on top of the noodles, followed by half* of the chicken and ham, 1/2* cup Swiss cheese and a sprinkle of the Parmesan.  
  • Repeat with another set of noodles, 2/3* cup sauce, the rest of the chicken and ham, 1/2* cup Swiss and another sprinkle of Parmesan.  
  • Finish by layering more noodles, the rest of the sauce, the toasted panko breadcrumbs and the remaining cheese, this time including the mozzarella.
  • Bake 45+ minutes until the cheese is gooey and a little brownish and the noodles are soft.  
  • Let rest 10 minutes before serving.