Step 1: Make the Cream Sauce
In a medium saucepan, melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes, stirring constantly, until golden and bubbly. (This cooks out the raw flour taste.)
Slowly whisk in warmed milk and cream until smooth. Continue whisking until the sauce thickens, 3-5 minutes.
Remove from heat. Stir in salt, pepper, nutmeg (if using), and Parmesan cheese until melted and smooth.
Set aside.
Step 2: Preheat and Prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Step 3: Assemble the Lasagna
Bottom layer: Spread ¾ cup of the cream sauce on the bottom of the prepared dish.
Noodle layer: Place a layer of lasagna noodles over the sauce (about 3-4 noodles, depending on size).
Chicken layer: Sprinkle ⅓ of the chicken over the noodles.
Ham layer: Sprinkle ⅓ of the ham over the chicken.
Cheese layer: Sprinkle ⅓ of the Swiss cheese.
Sauce layer: Spoon ⅓ of the remaining cream sauce over the cheese.
Repeat layers two more times: noodles, chicken, ham, Swiss, sauce.
Final noodle layer: Top with a final layer of noodles.
Final sauce: Spread the remaining cream sauce over the top.
Mozzarella topping: Sprinkle shredded mozzarella evenly over the sauce.
Step 4: Make the Topping
In a small bowl, combine panko, melted butter, and Parmesan cheese. Sprinkle evenly over the mozzarella.
Step 5: Cover and Bake
Cover tightly with foil and bake for 35 minutes.
Step 6: Uncover and Finish
Remove foil and bake for another 15-20 minutes, until bubbly and golden brown on top.
Step 7: Rest and Serve
Let the lasagna rest for 15-20 minutes before serving. This is crucial—it allows the layers to set so you get clean slices.
Garnish with fresh parsley.
Pro-Tips for Lasagna Perfection
1. Use No-Boil Noodles
No-boil noodles are a game-changer. They absorb moisture from the sauce as they bake, saving you a step. If using regular noodles, cook them al dente according to package directions.
2. Warm Your Milk
Cold milk added to a hot roux can create lumps. Warm the milk gently before adding.
3. Don’t Skip the Rest
That 15-20 minute rest after baking isn’t optional. It allows the lasagna to set up so you get beautiful slices instead of a soupy mess.
4. Use Quality Cheese
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grating your own Swiss and Parmesan takes 5 minutes and makes a noticeable difference.
5. Make It Ahead
Assemble the lasagna completely (without the breadcrumb topping), cover, and refrigerate for up to 24 hours. Add 10-15 minutes to baking time.
6. Double the Sauce
This lasagna is meant to be creamy. Don’t skimp on the sauce.
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