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1
To begin, preheat your oven to 350 F. In a bowl, beat your egg, and then whisk in the ricotta.
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2
Whisk until it is smooth, and set it aside.
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3
In a saucepan, melt a stick of butter (1/2 cup) over medium low heat, and then whisk in the flour.
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4
Let that begin to bubble, and then whisk in the broth through parsley on the above list.
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5
Continue cooking and stirring this until it comes to a gentle boil.
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6
Turn off the heat, and stir in the Parmesan and Romano cheeses.
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7
Stir it until it is melted in.
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8
Set that aside for now, but give it a stir every few minutes.
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9
Dice up your chicken and ham, if it isnt already.
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10
Put the meat in a bowl, and pour in your sauce.
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11
Stir it all together, and set this aside.
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12
Grate your mozzarella and Swiss cheeses.
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13
Set aside.
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14
TO ASSEMBLE: If you are using traditional lasagna noodles, cook them according to package instructions for al dente before doing this.
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15
Or you can use no-cook.
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16
In an ungreased, 9x13 baking dish, spread half of your meat sauce, then layer 3 lasagna noodles.
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17
Over your noodles, spread half of your mozzarella and Swiss.
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18
Smother that with all of your ricotta-egg mixture.
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19
Follow that with a second layer of noodles, the remaining meat sauce and then the rest of the cheese.
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20
Cover the pan with foil, and bake it for 45 minutes.
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21
When it is almost done, melt the remaining 2 tablespoons of butter.
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22
Stir in the panko bread crumbs.
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23
Sprinkle this over the top of the lasagna after the baking period is done.
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24
Put it back in the oven, uncovered, and turn your heat up to 375 F. Bake this for about 15-20 more minutes or until the bread crumbs are beginning to get golden on top.
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25
Enjoy!
