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Cordon Bleu Lasagna



  • 2 eggs, beaten
  • 1 (15 ounce) container ricotta cheese
  • 1 cup (8 ounces) 4% cottage cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup plus 2 tablespoons minced fresh parsley, divided
  • 1 (16 ounce) jar roasted garlic Alfredo sauce
  • 2 cups cubed cooked chicken
  • 2 cups cubed cooked ham
  • 1/4 teaspoon garlic powder
  • 6 lasagna noodles, cooked and drained
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded Swiss cheese


  1. In a large bowl, combine the eggs, ricotta, cottage cheese, Parmesan and 1/4 cup parsley; set aside.
  2. In another bowl, combine the Alfredo sauce, chicken, ham and garlic powder.
  3. Spread 1/2 cup of chicken mixture in the bottom of a greased 13 x 9-inch baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the remaining chicken mixture and half of the mozzarella and Swiss cheeses. Repeat layers.
  4. Cover and bake at 350 degrees F for 40 minutes.
  5. Uncover; bake 10 minutes longer or until bubbly.
  6. Let stand for 15 minutes before serving.
  7. Sprinkle with remaining parsley.

Yield: 12 servings


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