Looking for leftover ham recipes? This creamy ham and chicken Cordon Bleu lasagna made with leftover Christmas ham, will absolutely be your new family favourite. Cheesy and delicious with a cauliflower ‘béchamel’ sauce.
Leftover Ham Cordon Bleu Lasagna
So I started off January super excited about posting a heap of Christmas leftover ham recipes and all of a sudden it’s the 13th and I haven’t posted any. Well here comes my first and I have to say it’s a winner! Took me a few goes to perfect this one, but well worth it, so good! Both my kids liked it, well Samurai ate it and for him that’s a huge win.
It tastes just like a super indulgent, cheesy, creamy lasagne but uses a cauliflower sauce instead of the Bechamel. Really quick and easy for a yummy mid week dinner and perfect for lunch the next day.
Leftover Ham Cordon Bleu Lasagna
- Yield: 8 1x
Ingredients
- 2 cloves garlic, peeled
- 20g butter
- 500g cauliflower, roughly chopped
- 300g milk
- pinch of salt
- pinch of white pepper
- 250g cream cheese
- 1 packet lasagne sheets
- 400g roast chicken (or whatever you have available)
- 300g leftover Xmas ham. (or whatever you have available)
- 300g grated Mozzarella cheese
Instructions
WHITE SAUCE – THERMOMIX;
Place garlic into mixing bowl and chop 3 sec / speed 7. Scrape down sides, add butter and saute 2 min / varoma / speed 1.
Add cauliflower and chop 10 sec / speed 7. Add milk and cook 20 min / 100°C / speed 1.
Add cream cheese, salt and pepper, insert butterfly and mash 20 sec / speed 3 or until smooth and creamy.
WHITE SAUCE – NON – THERMOMIX;
Chop garlic finely and saute in a little butter in a large fry pan over low heat until translucent. Remove and set aside.
Place cauliflower into a saucepan with the milk and simmer gently for 7-10 minutes until tender.
Using a slotted spoon place cauliflower into a blender along with 1-2 cups of the liquid, the garlic, cream cheese, salt and pepper. Blend until the sauce is very smooth, adding more cooking liquid if needed. You may need to do this in batches if your blender is not large enough.
LASAGNA
Pre heat oven to 180°C.
Using a greased 30cm L x 20cm W x 7cm H baking dish, line the base with a layer of lasagne sheets, layer over the chicken, then ham, pour over a third of the white sauce and sprinkle with a third of the cheese.
Repeat 2 more times.
Bake in oven for 35-40 mins until golden and bubbling.
Notes
I used almost a whole roast chook for this recipe, but just use whatever ham and chicken you have left over.
