chicken cordon bleu lasagna
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 261.5
- Total Fat: 10.2 g
- Cholesterol: 88.8 mg
- Sodium: 659.7 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 1.8 g
- Protein: 19.4 g
View full nutritional breakdown of chicken cordon bleu lasagna calories by ingredient
Number of Servings: 10
Ingredients
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Ingredients:
2 eggs
1 (15 ounce) container ricotta cheese
1 cup cottage cheese
1/2 cup grated parmesan cheese
1/4 cup fresh parsley
2 cups diced cooked chicken
2 cups diced cooked ham
1/2 teaspoon garlic powder
1 (16 ounce) jar alfredo sauce
6 uncooked lasagna noodles
2 cups mozzarella cheese
1 cup shredded swiss cheese
2 tablespoons chopped fresh parsley
Directions
1. Preheat oven to 350°F.
2. Beat together eggs, ricotta, cottage and parmesan cheeses and 1/4 cup parsley.
3. In another bowl mix ham, chicken, garlic powder, half of the mozzarella and alfredo sauce.
4. Grease a 13 x 9 baking dish and spread about 1/2 cup of the chicken mixture.
5. Top chicken mixture with three uncooked lasagna noodles.
6. Put half of the cheese mixture on next.
7. Now half of the remaining chicken mixture.
8. Repeat layers and top with swiss cheese and remaining mozzarella cheese. NOTE: you can use guyere instead of swiss, although I haven't tried this variation yet.
9. Cover tightly with foil and bake for one hour or undit hot and bubbly on top.
10. I like mine a little brown on top so I remove the foil in the last 10 minutes or so.
11. Sprinkle with parsley and let stand for 15 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CASSAFRASS20.
2. Beat together eggs, ricotta, cottage and parmesan cheeses and 1/4 cup parsley.
3. In another bowl mix ham, chicken, garlic powder, half of the mozzarella and alfredo sauce.
4. Grease a 13 x 9 baking dish and spread about 1/2 cup of the chicken mixture.
5. Top chicken mixture with three uncooked lasagna noodles.
6. Put half of the cheese mixture on next.
7. Now half of the remaining chicken mixture.
8. Repeat layers and top with swiss cheese and remaining mozzarella cheese. NOTE: you can use guyere instead of swiss, although I haven't tried this variation yet.
9. Cover tightly with foil and bake for one hour or undit hot and bubbly on top.
10. I like mine a little brown on top so I remove the foil in the last 10 minutes or so.
11. Sprinkle with parsley and let stand for 15 minutes before serving.
Number of Servings: 10
Recipe submitted by SparkPeople user CASSAFRASS20.