Second Layer Repeat:Add half the remaining noodles for the next layer. Spread the rest of the chopped chicken and ham evenly. Pour another cup of cheese sauce to seal in those layers.
Final Layer and Toppings:Arrange the last of the noodles across the top. Spoon on the final amount of cheese sauce spreading it to the edges to protect the noodles while baking. Sprinkle with remaining shredded Swiss cheese and a generous scattering of bread crumbs. Dust lightly with Italian seasoning for color and fragrance. Cover tightly with aluminum foil making sure it does not touch the cheese.
First Bake:Place the covered dish in the preheated oven for twenty five minutes. The sauce should be bubbling along the sides at the end of this stage.
Golden Topping:Remove the foil carefully avoiding steam burns and return to the oven. Bake uncovered for about ten minutes until the bread crumbs turn golden brown and the cheese is melted.
Rest Before Serving:Take the lasagna out of the oven and let it sit for at least five minutes. This resting time helps the layers set making slicing much easier and letting the flavors meld beautifully.
