How to make chicken cordon bleu lasagna

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Lasagna is one of everyone's favorite meals, but that doesn't mean a different spin can't be given to it. In the recipe that follows, the traditional ground beef is swapped out for chicken and ham, while the conventional red sauce gets upgraded to Alfredo for a creamy and delicious meal. This dish is truly lasagna like it's never been seen before.
Not only is this lasagna different, it's also made even easier with a couple of yummy shortcuts. The Alfredo sauce can be purchased from the store, as can the rotisserie chicken, while the ham comes straight from the deli and doesn't even need to be cooked first. These time-savers not only make this one of the tastiest lasagnas to hit any dinner table, it's also an easier one that can be prepared on a busy weeknight.
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Cooktop Cove
Chicken Cordon Bleu Lasagna
8
5 minutes
60 minutes
1 hour, 5 minutes
2 12-ounce jars Alfredo sauce
9 no-boil lasagna noodles
2 1/2 cups rotisserie chicken, small dice
8 slices deli ham
2 cups Swiss cheese, shredded, divided
Preheat the oven to 400 degrees Fahrenheit and grease a 9" x 13" casserole dish.
Spread a thin amount of Alfredo sauce in the bottom of the casserole dish. Lay 3 lasagna noodles on top of the sauce.
Lay 4 slices of ham onto the noodles and then sprinkle 1/2 of the chicken on top. Drizzle with about a cup of Alfredeo and add 1/3 of the Swiss cheese evenly on top.
Place 3 more lasagna noodles on top of the cheese. Again layer 4 more slices of ham and the remaining chicken. Drizzle another cup of Alfredo sauce over top and another 1/3 of the Swiss cheese.
Top the casserole with the remaining 3 lasagna noodles. Evenly sprinkle the remaining 1/3 of Swiss cheese on top.
Cover the dish tightly with aluminum foil and place in the oven to bake for about 45 minutes or until the dish is hot and bubbly throughout, and the cheese on top has melted. If you wish to brown the cheese, remove the aluminum foil and bake for an additional 15 minutes.
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