Bring a large pot of salted water to a boil. Stirring occasionally, cook the lasagna in the boiling water for about 8 minutes, or until it is cooked through but still somewhat firm to the bite. Drain well.
To make the cream cheese sauce, melt the butter in a pot over medium heat. Add the cream cheese and cook, stirring, until the cheese starts to melt, about 5 minutes.
Add the salt, pepper powder, and ground black pepper. Stir in 1 1/2 cups of Swiss cheese and whisk in the hot milk until the cream cheese is smooth. Simmer, stirring occasionally, for 5 to 10 minutes, or until the cheese melts and the sauce thickens. Remove from heat.
Spread 3/4 cup of cheese sauce over the bottom of a 9×9-inch baking dish. Layer 1/3 of the lasagna noodles on top of the sauce, followed by 1/2 of the cooked chicken and 1/2 of the ham. Top with 1 cup of cheese sauce.
Repeat with another layer of lasagna noodles, the remaining chicken and ham, and another cup of cheese sauce.
Finish with a final layer of lasagna noodles, the remaining sauce, 1/2 cup of Swiss cheese, and bread crumbs. Sprinkle with Italian seasoning to taste.
Cover the dish with aluminum foil and bake for about 25 minutes, or until the casserole begins to bubble. Remove the foil and bake for an additional 10 minutes, or until the crumbs are golden.
Continue Reading in next page
