Ingredients:

  • 4 cups cooked chicken breast, shredded or cubed (approx 600g)
  • 12 oz honey-roasted deli ham, diced (340g)
  • 1 lb no-boil lasagna noodles (450g)
  • 1/2 cup unsalted butter (115g)
  • 1/2 cup all-purpose flour (65g)
  • 4 cups whole milk, slightly warmed (950ml)
  • 2 cups Swiss cheese, shredded (200g)
  • 1/2 cup Parmesan cheese, freshly grated (50g)
  • 1 tsp Dijon mustard (5g)
  • 1/2 tsp ground nutmeg (2.5g)
  • 1 cup Panko breadcrumbs (60g)
  • 2 tbsp unsalted butter, melted (30g)
  • 1 tbsp fresh parsley, chopped (4g)

Instructions:

  1. Melt 115g butter in a large heavy bottomed saucepan over medium heat.
  2. Whisk in 65g flour and cook for 1-2 minutes until nutty and pale. Note: Don't let it turn brown; we want a blonde roux for a white sauce.
  3. Slowly stream in 950ml warm milk while whisking constantly.
  4. Simmer until the sauce thickens enough to coat the back of a spoon.
  5. Remove from heat and stir in 200g Swiss, 50g Parmesan, 5g Dijon, and 2.5g nutmeg until the sauce is smooth and glossy.
  6. Preheat oven to 190°C and spread a thin layer of sauce on the bottom of a 9x13 inch dish.
  7. Layer 450g noodles, 600g chicken, 340g ham, and more sauce. Repeat until all ingredients are used.
  8. Combine 60g Panko, 30g melted butter, and 4g parsley in a small bowl.
  9. Sprinkle the Panko mixture evenly over the top.
  10. Cover with foil and bake 30 minutes, then remove foil and bake 15 minutes until golden brown and bubbling.