Chicken Cordon Blue Lasagna

Directions

1. To begin, preheat your oven to 350 degrees.
2. In a bowl, whisk together a beaten egg, and the Ricotta Cheese. Whisk it until it is smoothly combined, and set it aside.
3. In a saucepan, melt a stick of butter (1/2 cup) over medium low heat, and then whisk in the flour.
4. Let that begin to bubble, and then whisk in the Chicken Broth, Half & Half, Garlic Powder, Salt, Pepper and Parsley.
5. Continue cooking and stirring this until it comes to a gentle boil. Turn off the heat, and stir in the Parmesan-Romano cheese.
6. Stir it until it is melted in.
7. Set that aside for now, but give it a stir every few minutes while dice up your chicken and ham.
8. Put the meat in a bowl, and pour in your sauce.
9. Stir it all together, and set this aside.
10. Grate your Mozzarella & Swiss cheeses.
11. In a 9x13 baking dish, spread half of your meat sauce, then layer 3 lasagna noodles. If you are using traditional lasagna noodles, cook them al dente before doing this.
12. Over your noodles, spread half of your Mozzarrella and Swiss
13. Smother that with your Ricotta-Egg mixture.
14. Follow that with a second layer of noodles, the remaining meat sauce and then the rest of the cheese.
15. Cover this with foil, and bake it for 45 minutes.
16. When it is almost done, melt the remaining 2 tablespoons of butter.
17. Stir in the Panko bread crumbs
18. Sprinkle this over the top of the Lasagna after the baking period is done.
19. Put it back in the oven, uncovered, and turn your heat up to 375 degrees. Bake this for about 15-20 more minutes or until the bread crumbs are beginning to get golden on top.
20. Enjoy!