4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk, warmed
1 cup heavy cream
½ teaspoon salt
¼ teaspoon white pepper (or black pepper)
¼ teaspoon nutmeg (optional, but lovely)
1 cup grated Parmesan cheese
For the Chicken and Ham:
3 cups cooked chicken, shredded or diced (rotisserie chicken is perfect)
2 cups cooked ham, diced or shredded
2 cups shredded Swiss cheese (or Gruyère for extra elegance)
For the Lasagna:
12 no-boil lasagna noodles (or regular, cooked according to package)
1½ cups shredded mozzarella cheese (for topping)
For the Topping:
½ cup panko breadcrumbs
2 tablespoons butter, melted
¼ cup grated Parmesan cheese
Fresh parsley, chopped for garnish
The Method: Sauce, Layer, Bake, Devour
Step 1: Make the Cream Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes, stirring constantly, until golden and bubbly. (This cooks out the raw flour taste.)
Slowly whisk in warmed milk and cream until smooth. Continue whisking until the sauce thickens, 3-5 minutes.
Remove from heat. Stir in salt, pepper, nutmeg (if using), and Parmesan cheese until melted and smooth.
Set aside.
Step 2: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Step 3: Assemble the Lasagna
Bottom layer: Spread ¾ cup of the cream sauce on the bottom of the prepared dish.
Noodle layer: Place a layer of lasagna noodles over the sauce (about 3-4 noodles, depending on size).
Chicken layer: Sprinkle ⅓ of the chicken over the noodles.
Ham layer: Sprinkle ⅓ of the ham over the chicken.
Cheese layer: Sprinkle ⅓ of the Swiss cheese.
Sauce layer: Spoon ⅓ of the remaining cream sauce over the cheese.
Repeat layers two more times: noodles, chicken, ham, Swiss, sauce.
Final noodle layer: Top with a final layer of noodles.
Final sauce: Spread the remaining cream sauce over the top.
Mozzarella topping: Sprinkle shredded mozzarella evenly over the sauce.
Step 4: Make the Topping
In a small bowl, combine panko, melted butter, and Parmesan cheese. Sprinkle evenly over the mozzarella.
Step 5: Cover and Bake
Cover tightly with foil and bake for 35 minutes.
Step 6: Uncover and Finish
Remove foil and bake for another 15-20 minutes, until bubbly and golden brown on top.
Step 7: Rest and Serve
Let the lasagna rest for 15-20 minutes before serving. This is crucial—it allows the layers to set so you get clean slices.
Garnish with fresh parsley.
Pro-Tips for Lasagna Perfection
1. Use No-Boil Noodles
No-boil noodles are a game-changer. They absorb moisture from the sauce as they bake, saving you a step. If using regular noodles, cook them al dente according to package directions.
2. Warm Your Milk
Cold milk added to a hot roux can create lumps. Warm the milk gently before adding.
3. Don't Skip the Rest
That 15-20 minute rest after baking isn't optional. It allows the lasagna to set up so you get beautiful slices instead of a soupy mess.
4. Use Quality Cheese
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grating your own Swiss and Parmesan takes 5 minutes and makes a noticeable difference.
5. Make It Ahead
Assemble the lasagna completely (without the breadcrumb topping), cover, and refrigerate for up to 24 hours. Add 10-15 minutes to baking time.
6. Double the Sauce
This lasagna is meant to be creamy. Don't skimp on the sauce.
Endless Variations
Chicken Bacon Cordon Bleu:
Use cooked, crumbled bacon instead of ham for a smoky twist.
Mushroom Cordon Bleu:
Add 8 oz sautéed mushrooms to the layers.
Spinach Cordon Bleu:
Add a layer of sautéed spinach (drained well) for color and nutrition.
Provolone Version:
Use provolone instead of Swiss for a different flavor profile.
Add Dijon:
Stir 1 tablespoon Dijon mustard into the cream sauce for extra tang.
Pesto Twist:
Add a thin layer of pesto between layers for an herby kick.
Gluten-Free:
Use gluten-free lasagna noodles and a 1:1 gluten-free flour blend for the sauce.
What to Serve With It
Simple green salad – With tangy vinaigrette to cut through the richness
Roasted asparagus – Bright, fresh, and elegant
Garlic bread – Because you can never have too much bread
Steamed green beans – Simple and perfect
Crisp white wine – Sauvignon Blanc or Pinot Grigio
Storage and Reheating
Refrigerator:
Store in an airtight container for up to 4 days. The flavors deepen overnight.
Reheating:
Oven: 350°F for 15-20 minutes, covered, until hot.
Microwave: Individual portions, 1-2 minutes.
Skillet: Gently warm individual slices in a covered skillet.
Freezer:
This lasagna freezes beautifully. Assemble completely (without breadcrumb topping), cover tightly, and freeze for up to 3 months. Thaw overnight in refrigerator and bake as directed, adding 10-15 minutes.
Your Lasagna Questions, Answered
Can I use rotisserie chicken?
Absolutely! It's the perfect shortcut. Pick up a rotisserie chicken, shred the meat, and you're halfway there.
Can I use leftover ham?
Yes! This is a fantastic way to use up holiday ham.
My lasagna is watery. What went wrong?
Either the sauce was too thin, or you didn't rest it long enough. Next time, cook the sauce until thickened and rest for the full 20 minutes.
Can I add vegetables?
Yes! Sautéed mushrooms, spinach, or zucchini all work beautifully. Just make sure to drain any excess moisture.
Can I make this with bechamel only?
The recipe already has a rich cream sauce—you can skip the mozzarella topping if you prefer, but it adds a lovely golden crust.
Can I double this recipe?
Use a larger dish (11x15) or make two separate 9x13 pans.
