The Best Chicken Cordon Bleu White Lasagna

This Chicken Cordon Bleu White Lasagna will be the most amazingly flavorful lasagna that you will ever taste. This recipe includes several tips to cut down on the prep time as well.

This Chicken Cordon Bleu White Lasagna is a favorite of almost my entire family. My Mom used to make you whatever you wanted to eat for your birthday dinner. I have carried this tradition on with my own family. I make whatever they want for dinner and whatever they would like for dessert. This Chicken Cordon Bleu Lasagna is Anthony’s pick almost every year. Tonio’s dessert of choice is Unforgettable Reese’s Ice Cream Sandwich Cake. This cake is a must try. It’s decadent, delicious and best of all… no baking involved.

Fun Fact: This meal was the first dish that Anthony sampled of my cooking. This lasagna is so good that it would make anybody want to put a ring on it… Eventually.

This lasagna is extremely rich and oh so decadent. The layers consist of ham, chicken, swiss, ricotta, alfredo sauce and of course, lasagna noodles. The top layer is very flavorful. The top layer of the no-boil lasagna is covered with mozzarella cheese, parmesan cheese, black pepper and dried oregano.

This lasagna is a dish that I frequently make when having family over for dinner. It’s always a crowd pleaser so it’s a great meal to make when you’re looking to have something a little extra special. It’s fancy and delicious but not overly complicated to make. My Quick and Easy 5-Minute 5-Ingredient Garlic Bread is delicious when served with this Chicken Cordon Bleu White Lasagna.

Tips and Shortcuts

-I always opt for the no-boil lasagna noodles. It cuts down on a step during the cooking process. Lasagnas can be very labor and time intensive so any shortcuts are always welcome. If you don’t have time to make this beautiful lasagna, my Easy Creamy Chicken Broccoli Ziti with Jarred Alfredo Sauce and Dad’s Classic Easy Weeknight Shrimp Scampi are both quick and easy pasta alternatives.

-Perdue makes a delicious pre-packaged chicken shortcut that’s amazing and cuts out the cook time for the chicken tenderloins. This is a great option if you’re strapped for time.

-I buy the packaged diced ham. If you can’t find this, a ham steak is a perfect substitute. You can diced it into small cubes yourself.

-Jarred alfredo sauce is a phenomenal invention and my go-to for this recipe. The flavor is so amazing and it’s already thrown together for you. Like I said, lasagnas are a lot of work so make this Chicken Cordon Bleu White Lasagna as painless as possible.

Directions:

Heat the olive oil in a skillet on medium heat. Add the chicken tenderloins, salt and black pepper. Cook for 6 minutes and flip. Cook for an additional 6 minutes and set aside. Slice the chicken.

Preheat oven to 375°. In a large saucepan, heat the alfredo sauce, diced ham and sliced chicken tenderloins on medium heat. Stir frequently and allow to heat for 10-12 minutes. Pan spray a lasagna pan. Using a ladle, add alfredo sauce to cover the bottom of the pan. This will be about 2-3 spoonfuls. Try to get mostly just the sauce and not the ham or chicken for this. However, if a few pieces slip through, that’s perfectly fine.

Cover the sauce with the oven ready lasagna. Cover in a single layer with the lasagna slightly overlapping. Don’t be afraid to break pieces to fit on the end of each layer. I try to alternate which side the “ugly” lasagna pieces are on.

Add half of the cheese filling mixture. Spread and flatten over the lasagna.

Add half of the alfredo sauce mixture. Spread over the cheese filling mixture.

Cover with another layer of the lasagna noodles. Repeat these steps. Add the remaining half of the cheese filling mixture and the alfredo sauce mixture over that. Cover with lasagna.

Add the shredded mozzarella, shredded parmesan, grated parmesan, dried oregano and black pepper. Cover tightly with aluminum foil. Bake for 55-60 minutes or until lasagna is fork tender. Let stand for 10 minutes sealed in foil. Allow to sit for 5 minutes uncovered. Cut, serve and enjoy! Pro Tip: Be patient during the cooling process. The cooling is important and allows time for the sauce to thicken.

Let me know in the comments how your lasagna turned out. Did you make any alterations or substitutions?

Chicken Cordon Bleu White Lasagna

Dominique Collins-Bloomfield

This Chicken Cordon Bleu White Lasagna will be the most amazingly flavorful lasagna that you will ever taste. This recipe includes several tips to cut down on the prep time as well.

5 from 1 vote

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine American, Italian

Ingredients

  

• 2 Tablespoons Olive oil
• 1 Teaspoon Salt
• ½ Teaspoon Black pepper
• 1½ Pounds Chicken tenderloins
• 48 Ounces Alfredo sauce (jarred)
• 16 Ounces Diced ham
• 18 Ounces Oven ready lasagna

Cheese Filling Mixture

• 24 Ounces Whole milk ricotta cheese
• 6 Ounces Shredded swiss cheese

Topping

• 7 Ounces Shredded mozzarella cheese
• 4 Ounces Shredded parmesan cheese
• 3 Tablespoons Grated parmesan cheese
• 1 Teaspoon Dried oregano
• ½ Teaspoon Black pepper

Instructions

 

• Heat the olive oil in a skillet on medium heat. Add the chicken tenderloins, salt and black pepper. Cook for 6 minutes and flip. Cook for an additional 6 minutes and set aside. Slice the chicken.
• Preheat oven to 375°. In a large saucepan, heat the alfredo sauce, diced ham and sliced chicken tenderloins on medium heat. Stir frequently and allow to heat for 10-12 minutes.
• Pan spray a lasagna pan. Using a ladle, add alfredo sauce to cover the bottom of the pan. This will be about 2-3 spoonfuls. Try to get mostly just the sauce and not the ham or chicken for this. However, if a few pieces slip through, that's perfectly fine.
• Cover the sauce with the oven ready lasagna. Cover in a single layer with the lasagna slightly overlapping. Don't be afraid to break pieces to fit on the end of each layer. I try to alternate which side the "ugly" lasagna pieces are on.
• Add half of the cheese filling mixture. Spread and flatten over the lasagna.
• Add half of the alfredo sauce mixture. Spread over the cheese filling mixture.
• Cover with another layer of the lasagna noodles. Repeat these steps. Add the remaining half of the cheese filling mixture and the alfredo sauce mixture over that. Cover with lasagna.
• Add the shredded mozzarella, shredded parmesan, grated parmesan, dried oregano and black pepper. Cover tightly with aluminum foil. Bake for 55-60 minutes or until lasagna is fork tender. Let stand for 10 minutes sealed in foil. Allow to sit for 5 minutes uncovered. Cut, serve and enjoy! Pro Tip: Be patient during the cooling process. The cooling is important and allows time for the sauce to thicken.