INSTRUCTIONS:
- Prepare the Sauce:
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
- Gradually add the milk, heavy cream, and chicken broth, whisking constantly to prevent lumps. Cook until the sauce begins to thicken, about 5-7 minutes.
- Stir in the garlic powder, onion powder, salt, and pepper. Continue to cook for another 2 minutes, then remove from heat.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a large baking dish, spread a thin layer of the sauce on the bottom to prevent sticking.
- Place three lasagna noodles on top of the sauce.
- Layer with one-third of the shredded chicken, one-third of the diced ham, and one-third of the shredded Swiss cheese. Pour about one-quarter of the sauce over the layers.
- Repeat the layers two more times (noodles, chicken, ham, cheese, sauce).
- Top with the final three noodles and pour the remaining sauce over the top layer.
- Prepare the Breadcrumb Topping:
- In a small bowl, combine the breadcrumbs with the melted butter. Stir until the breadcrumbs are evenly coated.
- Sprinkle the breadcrumb mixture evenly over the top of the lasagna.
- Bake:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.
- Serve:
- Remove the lasagna from the oven and let it sit for about 10 minutes before slicing. This helps the layers set and makes it easier to serve.
- Garnish with fresh parsley if desired, and serve warm.
Tips for Success
-
- Cook the Noodles Al Dente: This prevents them from becoming too soft during baking.
- Shred Your Own Cheese: Pre-shredded cheese often contains additives that prevent it from melting smoothly. For the best texture and flavor, shred your own Swiss cheese.
- Use Leftover Chicken: This recipe is a great way to use up leftover chicken from a previous meal. Rotisserie chicken works particularly well.