CHICKEN CORDON BLEU LASAGNA

Ingredients:
1 x 225 g packet lasagna pasta
125 g butter
1 x 225 g pack cream cheese, softened
125 g salt
125 g onion powder
1/4 teaspoon ground black pepper
300 g grated Swiss cheese
400 g hot
milk 600 g chopped cooked chicken
225 g chopped deli ham
125 g shredded Swiss cheese
125 g breadcrumbs
1 pinch Italian seasoning, or to taste
Preparation:

Preheat the oven to 200°C (400°F).
Bring a large pot of lightly salted water to a boil. Cook lasagna in boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
Melt the butter in a saucepan over medium heat; stir cream cheese into hot butter until it begins to melt, about 5 minutes. Season with salt, onion powder and black pepper. Gradually whisk the hot milk into the cream cheese until smooth; stir in 380 ml Swiss cheese. Bring the sauce to a simmer, stirring constantly, until the cheese is melted and the sauce thickens, about 5 to 10 minutes. Remove from heat.
Spread 190 ml of the cheese sauce on the bottom of a 23 x 23 cm (9 x 9 inch) baking dish. Arrange 1/3 of the lasagna on top of the sauce and spread half of the cooked chicken and half of the ham over the lasagna. Drizzle 250ml of the sauce over the chicken and ham.