Cordon bleu lasagna with chicken, ham and cheese, a spectacular and special recipe

Cordon bleu lasagna with chicken, ham and cheese, a spectacular and special recipe

The cordon bleu lasagna is a recipe to surprise our guests, a delicious dish, with different layers: pasta, chicken, ham and a delicious cheese sauce.

Be sure to try this delicious lasagna cordon bleu because you will like it very much, it is not difficult to prepare, although it is somewhat laborious, but it is ideal for cooking on weekends, when we have more time and we can enjoy quiet moments.

Cordon bleu lasagna with chicken, ham and cheese

Ingredients

Cordon bleu lasagna with chicken, ham and cheese

Directions

In a saucepan add a teaspoon of butter or margarine. Once it melts, add the cream cheese and let it melt completely over medium heat, stirring from time to time.

Pour in the milk and mix well. Then add 100g of grated cheese and let it melt, finally, add a pinch of pepper.

Cook the lasagna sheets in plenty of boiling water for the time indicated by the manufacturer. Once cooked, place the lasagna in an ovenproof dish (cut the sheets if necessary).

On the first layer of pasta we add half of the chicken breast that we will have roasted in advance and cut into cubes, 100g of cooked ham in small pieces and a little cheese sauce.

On top of the cheese sauce, a new layer of pasta, another layer of chicken and ham, and again the cheese sauce. Finish with a layer of pasta, cheese sauce and 50g of grated cheese, sprinkle the breadcrumbs over the cheese and finally add the remaining grated cheese.

Bake in a preheated oven at 200º up and down heat for 25 minutes. After this time, remove the cordon bleu lasagna from the oven, let it cool and serve in portions.

Tips

It is very important that you add the breadcrumbs, it gives a magnificent crunchy touch.

The cheese sauce has a texture similar to bechamel sauce.

It is best to have the chicken breast cooked the day before in the oven. Do not buy it in fillets, buy it whole and bake it with a little salt, pepper and a few drops of oil until it is done, the next day cut it into pieces and ready.

Alejandro Peña

Journalist, broadcaster and creative editor+ info

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