CHICKEN CORDON BLEU LASAGNA

Preheat oven to 200°C (400°F).
Bring a large pot of lightly salted water to a boil. Cook the lasagna noodles in the boiling water, stirring occasionally, until cooked through but still al dente, about 8 minutes. Drain.
Melt the butter in a saucepan over medium heat; stir the cream cheese into the 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 380ml Swiss cheese. Bring the sauce to a boil, stirring constantly, until the cheese has melted and the sauce has thickened, about 5–10 minutes. Remove from the heat.
Spread 190ml cheese sauce in the bottom of a 9 x 9-inch (23 x 23 cm) baking dish. Spread 1/3 of the lasagna sheets over the sauce and arrange half of the cooked chicken and half of the ham on top. Pour 250 ml of sauce over the chicken and ham.