Chicken Cordon Bleu Keto Lasagna

For the "Noodles"

1. Preheat oven to 375° Line a 9×13 baking dish with parchment paper.
2. In a large mixing bowl, using a hand mixer, cream together eggs and cream cheese.
3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
5. Spread the mixture into the baking dish, forming a nice even layer. Bake on the middle rack for 25-30 minutes, or until it is golden brown.
6. Remove from baking dish and transfer on the parchment paper to a cooling rack. Cool in the fridge for 20-30 minutes. Once cooled, cut into thirds. This will make three perfectly sized “noodle” layers for a standard loaf pan.

For the Sauce

1. In a medium sauce pan, over medium heat, combine heavy cream, Parmesan cheese, Dijon mustard, garlic, sea salt and black pepper. Stir constantly as it heats. Once the cheese is melted and the sauce has thickened, reduce heat to low, continuing to stir occasionally.

Putting it All Together

1. Pour ¼ cup of the sauce into the bottom of the loaf pan
2. Place a "noodle" layer on top of the sauce.
3. Next, layer on 6 slices of ham, followed by 2 slices of swiss cheese, half of the chicken, 3 tablespoon ricotta cheese and a sprinkle of parsley. Repeat this layering again, starting with the "noodle" layer, followed by another ¼ cup of the sauce, ham, Swiss, etc.
4. Top the 2nd layer with the last remaining "noodle" layer. On top of that, layer ¼ cup sauce, remaining 6 slices of ham, last 2 slices of Swiss cheese, ¼ cup Parmesan cheese and the remaining parsley.
5. Bake at 375° for 25-30 minutes. Let cool before slicing and serving. Divide the remaining sauce between your serving plates and top each one with a slice of the lasagna. Enjoy!