Lasagna Cordon Bleu

There are so many lasagna recipes out there that it would be insane to think everyone doesn’t already have their own traditional style passed down through generations of family cooks.

But, when you think of different lasagna variations one usually thinks veggie or Florentine style. Have you ever considered all the different things that could be made in lasagna form? The possibilities are endless. This year alone I have made this one and a “Muffuletta” style layered pasta dinner.

I have to say this one surprised me. I really did not expect it to be as good as it turned out. The presentation is beautiful and the flavor is ahhhmazing!! I did odd things like add a little Dijon mustard to the ricotta and I used the traditional Swiss cheese of the Cordon Bleu instead of mozzarella. It just all worked very very well.

You see, CCB is a fabulous dinner, but it’s a pain in my ass. I’m not into playing with raw chicken to be very honest, so the pounding and rolling up and all that is not my thing at all. Raw chicken. Yuck.

As with most of my meals, the ingredients for this happened to be laying around. Seriously. That’s usually my inspiration in the kitchen. I take odds and ends and, for fear of not wasting anything, I find a way to utilize all the food. Once in a great while something as gorgeous as this is the end result.

I’m not the blogger that needs to write a long winded story about every recipe. I’m not sure where I first had CCB. Probably at a wedding reception and it was probably that frozen shit some caterers love to serve. Pretty sure I’m right. Anyway, if you don’t know what CCB (Chicken Cordon Bleu) is; it is a chicken breast stuffed with ham, Swiss, and Dijon, breaded and then sautéed and baked. It’s delicious, don’t get me wrong, but it sucks to make so, when I discovered I could make a lasagna out of the stuff, well…

You can really woo your family or anyone who is fortunate enough to get their hands on a slice of this here dish.

Ready? Me too.

What You Need:

1 pkg no boil lasagna noodles

1 jar of alfredo sauce

2 c cooked chicken breast, chopped

12 slices of deli sliced ham

2 c fresh mushrooms, sliced

1 container of ricotta cheese

1 egg

.5 c Parmesan shreds

2 Tbsp Dijon mustard

2 pkg Swiss cheese shreds

Scallions or chives for garnish and some bacon crumbles if you feel super extra like I usually do.

What You Do:

This is the part that drives me bananas sometimes about writing this blog. Y’all know what to do next!! Ok. Maybe you don’t.

First preheat oven to 350*

In a large bowl, mix the ricotta with the egg, Parmesan cheese and Dijon mustard.

Spread some alfredo in bottom of greased lasagna pan. I use a stoneware one from Queen Deen but, she don’t pay me to sell her shit, so I don’t have a link. Any cake pan will do.

Since these noodles are not pre boiled, simply pick them up and spread the ricotta mixture on then and lay in pan.

Now add a layer of ham, mushrooms, chicken, Swiss. Drizzle on alfredo.

Repeat until you run out of ingredients.

I made sure my last layer was pretty by finishing with ham, chicken and cheese with bacon crumbles for depth and flavor.

Cover with foil.

You want to bake this 60 minutes minimum. Sometimes it takes longer depending on your pan and oven.

Remove foil at 45 min mark.

When it’s bubbly, it’s ready to pull out and cool. Sprinkle with scallions and cool for 15 minutes before cutting to serve. It will still be plenty hot but, it will not ooze all over and fall apart. See…

I suggest a serving of green veggies and some kind of bread with this if you eat like the average person. If you’re watching your figure, skip the bread and have more veggies, I guess. By this point you all know I am not a “diet” person. I can’t commit to one for shit. I just move my ass and I sweat, so that the food I eat is not a concern.

You guys enjoy this!! I know we did. Even picky eaters will surprise themselves.

Servings: 8 – 10

Prep time: 20 min.

Bake time: 60 – 90 min

I’m not listing calorie counts and macros anymore. I’m busy writing a Personal Development book, ya know? You guys can take control of your own nutrition by using an app like My Fitness Pal to build recipes as you make them.

cHELLe ON WHEELS©️2018.

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