Chicken Cordon Blue Lasagna

To begin, preheat your oven to 350 F. In a bowl, beat your egg, and then whisk in the ricotta. Whisk until it is smooth, and set it aside.

In a saucepan, melt a stick of butter (1/2 cup) over medium low heat, and then whisk in the flour. Let that begin to bubble, and then whisk in the broth through parsley on the above list. Continue cooking and stirring this until it comes to a gentle boil. Turn off the heat, and stir in the Parmesan and Romano cheeses. Stir it until it is melted in. Set that aside for now, but give it a stir every few minutes.

Dice up your chicken and ham, if it isn’t already. Put the meat in a bowl, and pour in your sauce. Stir it all together, and set this aside. Grate your mozzarella and Swiss cheeses. Set aside.

TO ASSEMBLE:
If you are using traditional lasagna noodles, cook them according to package instructions for “al dente” before doing this. Or you can use no-cook.

In an ungreased, 9×13 baking dish, spread half of your meat sauce, then layer 3 lasagna noodles. Over your noodles, spread half of your mozzarella and Swiss. Smother that with all of your ricotta-egg mixture. Follow that with a second layer of noodles, the remaining meat sauce and then the rest of the cheese.

Cover the pan with foil, and bake it for 45 minutes. When it is almost done, melt the remaining 2 tablespoons of butter. Stir in the panko bread crumbs. Sprinkle this over the top of the lasagna after the baking period is done. Put it back in the oven, uncovered, and turn your heat up to 375 F. Bake this for about 15-20 more minutes or until the bread crumbs are beginning to get golden on top.

Enjoy!