Truly 'comfort food,' this yummy lasagna is a unique variation on a classic favorite. The white sauce complements the chicken and ham perfectly with just a hint of nutmeg. The broccoli can be decreased or left out entirely if you don't care for it.

Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with non-stick cooking spray.

    Advertisement
  • Heat butter in a skillet over medium heat. Stir in mushrooms, onion, and pepper. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper, and nutmeg. Cook until Parmesan is melted.

  • Layer baking dish with 1/4 sauce, 1/4 noodles, 1/4 ham, 1/4 chicken, and 1/4 Swiss. Repeat layers 3 times. Cover with foil.

  • Bake in a preheated oven 35 to 40 minutes.

Nutrition Facts

460 calories; 25.2 g total fat; 86 mg cholesterol; 882 mg sodium. 29.5 g carbohydrates; 29.6 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/03/2005
This is the first recipe I've tried that hadn't yet been reviewed but I was intrigued. This is delicious! The only thing I changed was to use penne instead of lasagna noodles (personal preference). This makes a lot so plan on feeding a crowd or having a lot of leftovers. I don't mind though it's even better the next day! Thanks. Read More
(21)

Most helpful critical review

Rating: 3 stars
03/28/2008
Me personally found this a bit lacking in the "saucy" department. I should've doubled the sauce. Plus I thought it was too hammy. (Even upped the chicken to five shredded breasts) Nixed the 'shrooms. Added in White wine Penzey's Pasta Sprinkle gobs of garlic oodles more Parmesan and some parsley. The crew (After a few him's and haw's about the broccoli) however thought it was pretty darn tasty and the entire pan was cleaned out. Read More
(12)
15 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
09/03/2005
This is the first recipe I've tried that hadn't yet been reviewed but I was intrigued. This is delicious! The only thing I changed was to use penne instead of lasagna noodles (personal preference). This makes a lot so plan on feeding a crowd or having a lot of leftovers. I don't mind though it's even better the next day! Thanks. Read More
(21)
Rating: 4 stars
09/03/2005
This is the first recipe I've tried that hadn't yet been reviewed but I was intrigued. This is delicious! The only thing I changed was to use penne instead of lasagna noodles (personal preference). This makes a lot so plan on feeding a crowd or having a lot of leftovers. I don't mind though it's even better the next day! Thanks. Read More
(21)
Rating: 4 stars
05/08/2006
I love lasagna so it's no surprise that I love this recipe. the sauce is wonderful! I had to modify it for my childrens preferences (no mushrooms mozzeralla cheese instead of swiss) but I think it would have been great as written. I used broccoli and spinach. I made one pan for dinner and one for the freezer. definately a repeater! Read More
(16)
Advertisement
Rating: 3 stars
03/28/2008
Me personally found this a bit lacking in the "saucy" department. I should've doubled the sauce. Plus I thought it was too hammy. (Even upped the chicken to five shredded breasts) Nixed the 'shrooms. Added in White wine Penzey's Pasta Sprinkle gobs of garlic oodles more Parmesan and some parsley. The crew (After a few him's and haw's about the broccoli) however thought it was pretty darn tasty and the entire pan was cleaned out. Read More
(12)
Rating: 4 stars
12/15/2009
My family loved it - but I did take several of the suggestions made by the other reviewers. I doubled the sauce used half and half rather than milk and added spinach instead of broccoli. The extra sauce was definitely a must. It was very filling and made plenty for a crowd - my 13x9 pan overflowed. My husband who does not do leftovers offered to eat the lasagne again the next night! Read More
(10)
Rating: 5 stars
02/23/2007
Great recipe! Made some changes however. Used spinach instead of broccoli. Left out the chicken stock used hald and half instead of milk added about a cup of havarty to the white sauce used lots of garlic and some white wine. I cut this recipe in half and it still made enough for myself and my boyfriend to have 2 nights in a row. SOOO tasty!:) Read More
(9)
Advertisement
Rating: 4 stars
04/22/2007
This pasta dish has some of my favorite flavors mellowed together: ham bell pepper mushroom parmesan cheese. We're looking forward to the leftovers. The only thing I would change about it is that I would make the uppermost layer something moist like one last layer of the white sauce. Making it as the recipe indicates creates a wasteland of pasta and somewhat dry-looking chunks of meat on top (not terribly attractive). Or you could do as Scrapbookworm suggests just use penne pasta and mix it all together -- no dry stuff on top! Read More
(9)
Rating: 5 stars
05/24/2010
This was the first time I made lasagna and I wasn't the least bit disappointed. It came out really tasty and even tasted better as it sat longer. I'm am definitely adding this to "my recipe box". Read More
(8)
Rating: 5 stars
12/02/2009
Really great flavor added 3 minced garlic cloves to the vegi's. Would be MUCH better with a noodle vs. lasagna noodles penne or something! Read More
(8)
Rating: 4 stars
06/30/2007
This lasagna was okay. There are some things I will do differently next time--if I make it again. I wish it had been creamier. It had a good flavor but I guess I was expecting sloppy rich lasagna. Overall it was good though. Maybe next time I will use colby jack instead of swiss. Read More
(7)