Cordon Bleu Lasagna

• 2 large eggs, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 1 cup 4% cottage cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup plus 2 tablespoons minced fresh parsley, divided
• 1 jar (15 ounces) roasted garlic Alfredo sauce
• 2 cups cubed cooked chicken
• 2 cups cubed cooked ham
• 1/4 teaspoon garlic powder
• 6 lasagna noodles, cooked and drained
• 2 cups shredded part-skim mozzarella cheese
• 1 cup shredded Swiss cheese

1. Preheat oven to 350u0b0. In a large bowl, combine eggs, ricotta, cottage cheese, Parmesan and 1/4 cup parsley; set aside. In another bowl, combine Alfredo sauce, chicken, ham and garlic powder.
2. Spread 1/2 cup of the chicken mixture in the bottom of a greased 13x9-in. baking dish. Layer with half of the noodles and ricotta mixture. Top with half of the remaining chicken mixture and half of the mozzarella and Swiss cheeses. Repeat layers.
3. Cover and bake 40 minutes. Uncover; bake 10 minutes or a thermometer reads 160u0b0. Let stand 15 minutes before cutting. Sprinkle with remaining parsley. Serve immediately.

eggs, ricotta cheese, cottage cheese, parmesan cheese, fresh parsley, chicken, ham, garlic, lasagna noodles, mozzarella cheese, swiss cheese

Taken from www.tasteofhome.com/recipes/cordon-bleu-lasagna/ (may not work)