Snack Foods
💡 Pro Tips:
- Use freshly shredded Swiss—pre-shredded contains anti-caking agents that don’t melt smoothly.
- Warm the milk—prevents lumps in béchamel.
- Don’t overcook noodles—they’ll finish baking in the oven.
Step-by-Step Instructions (Creamy, Savory, Foolproof)
1. Make the Béchamel
- Melt butter in a saucepan over medium heat.
- Whisk in flour; cook 1–2 minutes (roux should be pale gold).
- Gradually whisk in warm milk; simmer 3–5 minutes until thickened.
- Stir in Dijon mustard, nutmeg, salt, and pepper. Remove from heat.
2. Assemble the Lasagna
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Spread ¾ cup béchamel on bottom.
- Layer in this order:
→ 3 lasagna noodles
→ ⅓ chicken + ⅓ ham
→ 1 cup Swiss cheese
→ ¾ cup béchamel - Repeat layers two more times.
- Top with remaining béchamel and Parmesan.
3. Bake to Perfection
-
- Cover with foil; bake 25 minutes.
- Uncover; bake 15–20 minutes more until golden and bubbly.
- Let rest 10–15 minutes before slicing (essential for clean cuts!).
