This recipe has been in my head for a long time and I am so happy to have finally brought it to life. If you have ever tried my “Just like the real thing” Lasagna recipe, then you are no stranger to how I make low carb lasagna noodles. Many people have told me that I should rename it “Better than the real thing” Lasagna. Although it is one of the very first recipes to ever hit my site, it is still one of my most visited recipes day in and day out. This Chicken Cordon Bleu Lasagna recipe is a little bit more labor intensive than most of my other recipes, but I PROMISE you it will be worth it. I have a feeling it just might become an instant family favorite. If you are a fan of the classic cordon bleu flavor combination, then I have a few other low carb recipes that you might want to check out – Chicken Cordon Bleu Casserole, Chicken Cordon Bleu Soup, and Portobello Cordon Bleu with Dijon Cream Sauce. I guess you could say that it is a popular flavor combination in our home. 🙂 This is a very rich dish. Don’t let the small portion size fool you, it will be more than satisfying. I like to serve it with a big plate of roasted broccoli and a side salad.
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Chicken Cordon Bleu Lasagna – Low Carb, Gluten Free
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeIngredients
For the “Noodles”
- 2 large eggs
- 4 oz cream cheese
- 1/4 cup Parmesan cheese, grated
- 1 1/4 cup mozzarella cheese, shredded
- 1/4 tsp dried Italian seasoning
- 1/4 ts garlic powder
- 1/4 tsp onion powder
For the Sauce
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 2 tbsp Dijon mustard
- 4 cloves garlic, minced
- sea salt and black pepper, to taste
For the Fillings
- 1 lb chicken breast, cooked and shredded
- 18 slices ham, thinly sliced (about 8 oz)
- 6 slices Swiss cheese
- 6 tbsp ricotta cheese
- 1/4 cup Italian flat leaf parsley, chopped
- 1/4 cup Parmesan cheese, grated
Instructions
For the “Noodles”
- Preheat oven to 375° Line a 9×13 baking dish with parchment paper.
- In a large mixing bowl, using a hand mixer, cream together eggs and cream cheese.
- Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
- Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
- 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.
- 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
- 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
- Pour 1/4 cup of the sauce into the bottom of the loaf pan
- Place a “noodle” layer on top of the sauce.
- Next, layer on 6 slices of ham, followed by 2 slices of swiss cheese, half of the chicken, 3 tbsp ricotta cheese and a sprinkle of parsley. Repeat this layering again, starting with the “noodle” layer, followed by another 1/4 cup of the sauce, ham, Swiss, etc.
- Top the 2nd layer with the last remaining “noodle” layer. On top of that, layer 1/4 cup sauce, remaining 6 slices of ham, last 2 slices of Swiss cheese, 1/4 cup Parmesan cheese and the remaining parsley.
- 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!
Notes
Per serving
Per Serving – Calories: 637 | Fat: 44g | Protein: 53g | Total Carbs: 5.5g | Fiber: 0g | Net Carbs: 5.5g
Karly says
October 18, 2016 at 7:01 amThis is seriously amazing. My kiddos loooove CCB, and I LOVE that you’ve found a new (and low carb!!) way to doctor it up! Looks amazing!
Kim says
October 18, 2016 at 10:34 amLooks delicious. I make your CCB casserole regularly in my house…absolutely amazing. Please don’t wait to post your Tuna Cabbage Noodle casserole….I’ve been drooling since you teased us with it!
Timi says
October 19, 2016 at 3:21 pm;I’m so going to make this….why didn’t I think of this? Brilliant 😀
Cristina says
October 26, 2016 at 8:01 pmSo excited to make this! Looks amazing!! Thank you!
Monica says
October 30, 2016 at 6:57 pmA-maz-ing!!! Made it tonight and hubby devoured it! Such wonderful flavour! That sauce!!! Thank you so much for this! It’s in the permanent rotation!
Peace Love and Low Carb says
October 31, 2016 at 8:09 amYay! So happy that you enjoyed it!! Thanks so much.
Bradntyler says
November 3, 2016 at 2:30 pmOh Goodness that was so good. In fact, it was too good !!! I ate myself into a coma !! Kyndra, I’m going to have my Wife order your cookbook for my birthday (Nov 25th) !!! I just have to learn self control with these great recipes !!!
Peace Love and Low Carb says
November 3, 2016 at 4:01 pmYay! So happy you enjoyed it!!
Meg | Meg is Well says
November 10, 2016 at 12:37 pmThis is so interesting and creative! And I’m all in for adding more cheese to anything so I could see how this could be “better than the real thing” lasagna.
Janet says
November 16, 2016 at 1:03 pmI have found your “lasagna” noodles to be a great vehicle for my chicken spinach enchiladas….just omit the tortillas! The sauce is 1 cup heavy cream, 1 egg, 1 can Rotel tomatoes and chiles and 1 garlic clove….I can’t wait to try this version of lasagna…I have made the other lasagna 3 times already in the last month!
Rita M says
February 21, 2017 at 2:11 pmWhat a wonderful idea!
Duane says
January 3, 2017 at 4:36 pmChicken Cordon Bleu was a very popular dish in the early 1970’s…
I remember watching “The Galloping Gourmet” Mr. Graham Kerr make this on TV back in 1971 when I was in the 2nd grade…In his version he used prosciutto and Gruyere cheese….My mother made it….
Versions of this recipe were always in magazines (like family circle) and ubiquitous on restaurant menus…..
Kindrid says
February 2, 2017 at 10:41 amOh my! My husband and I have been doing low carb for a month now. I made this last night for dinner tonight, but I didn’t have anything prepped for lunch today so I cut me a little sliver. It is AMAZING! I am positive my husband and son are going to love it as well and will definitely be going in the repeat file. Thank you for this wonderful recipe!
Peace Love and Low Carb says
February 2, 2017 at 4:49 pmYay! So happy you liked it. This one is a little labor intensive, but oh so worth it.
Wendy says
February 4, 2017 at 6:30 amI make your “noodles” for lasagna somewhat regularly. My daughter loves eating the scraps that I have to cut off to fit in the pan! Looking forward to trying this recipe with them! Last week I made the noodles, but did layers of shredded chicken, mozzarella and alfredo sauce and it was amazing!
Tara says
February 9, 2017 at 11:00 pmThis is AMAZING!!! The noodles are perfect, non-keto- noodle loving husband is sold on the flavor and consistency!! Thank you SO SO much!!
Peace Love and Low Carb says
February 11, 2017 at 10:04 amAwesome! So happy you enjoyed it. Thank you so much for taking the time to come back and let me know. Love!
flipflopfox says
February 13, 2017 at 5:36 pmDelish! I’m loving all your recipes! What an inventive “noodle!”
My husband thinks you should have called this dish a Napoleon rather than a lasagna, but that’s his New Orleans roots showing – and it tastes the same under any name! Thanks again, girlie!
Lyn says
February 21, 2017 at 10:41 amI never leave messages, but I just want to say to anybody that is looking to try one of your recipes – DO!! I have tried at least 15 to 20 of them now, and I have loved all of them. They are easy to make and as my husband says, “This doesn’t taste like diet food.” Thank you so much, and yes I am going to try this one. My husband will love that he can have noodles again.
Peace Love and Low Carb says
February 26, 2017 at 5:48 pmAwe! Thanks so much. I truly appreciate it!!
Anne says
January 18, 2018 at 7:57 pmThis looks amazing. And I bet you could possibly put some creamed broccoli or something in there as a layer.
Diane says
December 3, 2018 at 4:10 pmDo you think this would freeze well?