The Endless Ham

Yup, still trying to use up all that left over Easter Ham. One of my husbands favorite dishes is chicken cordon bleu so I used that flavor profile to come up with this lasagna. Best part was I already had all the ingredients on hand and got rid of a decent amount of ham. What's left will go into a pea soup and then it will finally be gone with nothing wasted.

Chicken Cordon Bleu Lasagna

1 large chicken breast half, cooked and shredded
1 cups ham, cooked and minced
1 small container ricotta cheese
2-4 Cups swiss cheese
3 Tbs butter
2 Tbs flour
3-4 cloves garlic, crushed
1 quart 1/2 and 1/2
S & P to taste
2 boxes  lasagna noodles (I used Barilla No bake)

To mince the ham and shred the chicken, I used a food processor and pulsed the chopping blade to get the desired consistency. You want the pieces to be small but be careful not to make paste. Mix the minced meats with the ricotta cheese in a bowl and set aside

In a medium sauce pan, melt butter. Add crushed garlic and saute on medium-low heat to infuse flavors. Add flour and stir to make a roux. Add half and half, wisking constantly. Let simmer to thicken. S & P to taste.

In a baking dish, coat the bottom of the dish with the sauce. Add a layer of lasagna noodles.
Spread 1/2 of the meat and cheese layer over the noodles and add another layer of noodles.
Cover the noodles with sauce and add a layer of swiss cheese
Repeat layers one ore time.
Cover dish with foil and bake at 350 F for 30 minutes Remove cover and hit the broiler for a few seconds if you want to brown the top. enjoy!