•INGREDIENTS:
9 lasagna noodles
2 cups cooked and shredded chicken breast
1 1/2 cups cooked ham, diced
2 cups shredded Swiss cheese
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
For the Béchamel Sauce:
4 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup heavy cream
1 teaspoon Dijon mustard
Salt and pepper to taste
•INSTRUCTIONS:
1. Cook Lasagna Noodles: Boil lasagna noodles according to package instructions. Drain and set aside.
2. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour to create a roux and cook for 1-2 minutes. Gradually whisk in milk and cream, stirring constantly to prevent lumps. Simmer until thickened, then stir in mustard, salt, and pepper.
3. Assemble the Lasagna: Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish. Spread a thin layer of béchamel sauce at the bottom of the dish. Place 3 lasagna noodles on top, followed by shredded chicken, ham, a handful of Swiss cheese, and some béchamel sauce. Repeat layers two more times, finishing with a layer of sauce and topping with mozzarella and Parmesan.
4. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
5. Serve: Let the lasagna cool for a few minutes before slicing and serving.
