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  • Writer's pictureJoe Lindner

Joe's Chicken Cordon Bleu Lasagna

Who doesn't love lasagna?? The answer is "nobody"! But how about a little French fusion by combining it with another super popular dish?? Chicken Cordon Bleu! Better yet, let's go ahead and turn it all upside down on it's head and make it into something truly original!

Our amazing iteration of an Italian Classic with a French twist
Joe's Phenomenal Cordon Bleu Lasagna

Step right up, boys and girls... and others (yeah.. we're there now I guess). It's time to "Wow" all your friends with this great and super easy dish that they're all gonna swear you ordered take-out style from someplace that doesn't suck! Beginning to end, you're talking about 90 minutes, and that includes all the time you sit on the kitchen floor staring into the oven window for no apparent reason. Don't let the time involved scare you. It's only about 15 minutes or so of actual work. All the rest of the time is spent just waiting around for the thing to cook. It's so easy, a caveman can do it.

" Don't let the time involved scare you. It's only about 15 minutes or so of actual work."

The Recipe

This recipe will fill one standard sized lasagna pan, and all your guests hearts with joy! Here's what we need:

1 standard sized lasagna pan

16 oz mozzarella cheese (shredded)

12 oz oven ready lasagna pasta. I would get 2 boxes just in case. (or you can go ahead about boil some off aldente'. Don't overcook it though)

2.5 cups Joe's Phenomenal Tangy Tomato Vinaigrette

1.5 cups Joe's Phenomenal Maple Monk fruit Mustard Menagerie

14 oz diced tomatoes

6 oz tomato paste (small can)

1 lb chicken breast tenders

12 oz sliced turkey bacon

1/2 lb smoked ham steak (diced)

24 oz ricotta cheese

16 oz sliced Swiss cheese cheese

2 large eggs

1 cup grated Parmesan cheese

1/2 cup grated Parmesan cheese

1/2 cup grated Parmesan cheese

1 cup bread crumbs

1 tbsp garlic powder

1 tbsp garlic powder

1 tbsp oregano

1 tbsp parsley

1 tbsp thyme

1 can nonstick cooking spray (just a few squirts... not the whole can please. ha!)

First, be sure to spray the lasagna pan with a thin layer of the nonstick spray. I like to do this first just because I seem to forget about it if I don't. For this recipe, I chose to go with oven ready pasta to cut down on prep time. Keep in mind that if you are going to use normal pasta that needs to be boiled off, then that needs to be started before anything else. Boiling a pot of water for that takes a while. Set the oven to 375 degrees. While it's warming up, take out a sheet pan, line with foil, lay out the chicken tenders, and season them with the thyme and garlic powder (1 tbsp each). You should still have time after you do that to get out a medium sauce pan, pour in the tomato vin, the mustard, the diced tomatoes, the tomato paste, and 1 cup of grated Parmesan. Set it on medium heat, stirring occasionally. When it starts to bubble, you can bring it down to a simmer. All we are trying to do is thicken and reduce it a little. When the oven is warmed up, you can put the tenders in on the center shelf, uncovered. Tenders are pretty small, so they should cook pretty quickly. It should take about 10-12 mins or so for them to cook... just when the tops are starting to brown a little. Cut into a piece if you want to check for done-ness. When cooked through, you can pull them out and slice them up. Be sure to check the sauce every so often.

In small bowl, combine the eggs, ricotta, and tablespoon of garlic power. Stir just to combine. Set aside. In a large skillet, cook off the bacon. by the time that is done, the sauce should be plenty reduced, so if you haven't taken it off the heat yet, it's a good time to do so. Finally, mix the bread crumbs with 1/2 cup of grated Parmesan and the tbsp of oregano, parsley, and garlic powder. By now, we should all the parts of our lasagna ready to be layered and baked!

In the lasagna pan, use a small ladle and put down just a little bit of sauce to coat the bottom. Next, a layer of pasta, on top of that, half of the chicken, half of the ham, half of the ricotta mixture, and one-third of the sauce. On top of that, top with about 40% of the mozzarella and half of sliced Swiss cheese. Next, layer 2 of the pasta, then the bacon, then the remaining chicken and ham, the rest of the ricotta mixture, another 1/3 of the sauce, and top with another 40% of the mozzarella and the rest of the Swiss cheese. Now for the top layer, Put down a final layer of pasta, the remaining sauce of top of that, then the bread crumb mixture nice and even, and then put on the remaining mozzarella cheese. Cover the whole thing with foil about pop it in the oven at 375 degrees (it should still be set that way from when the chicken was in there) on the center rack for about 55 minutes or until that top layer of pasta is cooked. when done, remove the cover and increase the temperature to 425 degrees for an additional 10-12 minutes to crisp the top a little. And theeeere ya go! It sounds like a lot of steps, but it isn't that bad, and the result is gonna knock your socks off! Enjoy!

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