This Chicken Cordon Bleu Lasagna features the classic flavors of chicken cordon bleu, with a low carb twist: homemade keto “noodles” that add a layer of savory, cheesy goodness.
Chicken Cordon Bleu Lasagna: the ultimate in comfort food
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.
Looking for more low carb chicken cordon bleu recipes?
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 – Keto Chicken Cordon Bleu, 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.
In addition to this gluten free chicken cordon bleu recipe, check out some of my other favorite keto chicken recipes:
- Keto Chicken and Waffles
- Pan-seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions
- Stuffed Chicken Parmesan Meat Loaf
- Keto Chicken Pot Pie
- Keto Chicken Cordon Bleu Lasagna
- Sesame Chicken Egg Roll in a Bowl
- Peanut Chicken Skillet
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
Ingredients
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
5.5g net carbs per serving
Nutrition
- Calories: 637
- Fat: 44g
- Carbohydrates: 5.5g
- Protein: 53g
Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
Check out my other books – HERE
This book has more than 145 recipes, each with a full color photo and nutritional analysis. It is packed with over 100 pages of resources to help make your low carb, keto lifestyle easier. Let’s look at some of the recipes shall we?
BREAKFASTS
- Sausage, Egg, and Cheese Pinwheels
- Cheesy Chorizo Breakfast Biscuits
- Breakfast Pizza
- Baked Eggs with Chorizo and Ricotta
- Baked Egg Jars
- 13 Jon’s Special
- Sausage and Egg Breakfast Sandwich
- Reuben Frittata
- Radishes O/Brien
- Pastrami Breakfast Hash
- Pizza Eggs
- Pancetta, White Cheddar and Spinach Frittata
- Oven-Roasted Garlic and Herb Home Fries
- Lemon Ricotta Pancakes
- Kyndra’s Favorite Buttery Herbed Eggs
- French Toast Egg Puffs
- Keto Everything Bagels
- Creamy Herbed Bacon and Egg Skillet
- Easy Peasy Maple Blender Pancakes
- Cranberry Cream Cheese Spread
- Chocolate Peanut Butter Waffles
- Boosted Coffee
- Vanilla Coffee Creamer
SNACKS AND STARTERS
- Parmesan Italian Breadsticks
- Warm Mediterranean Goat Cheese Dip
- Tuna Salad Pickle Boats
- Avocado Feta Salsa
- Marinated Mozzarella Balls
- Sour Lemon Gummy Snacks
- Green Goddess Chicken Dip
- Garlic Dill Baked Cucumber Chips
- Fried Mozzarella Sticks
- Creamy Avocado Pesto Deviled Eggs
- Buffalo Chicken Flatbread
- Bloody Mary Deviled Eggs
- Bacon Chicken Ranch Deviled Eggs
- Baked Avocado Fries
- Asiago Rosemary Bacon Biscuits
SOUPS AND SALADS
- Zuppa Toscana
- Smoked Sausage and Kale Soup
- Mexican Chicken Soup
- Italian Wedding Soup
- Egg Drop Soup
- Cheesy Ham and Cauliflower Soup
- Creamy Lasagna Soup
- Mac Daddy Salad
- Shaved Brussels Sprouts Caesar Salad
- Roasted Cauliflower Mock Potato Salad
- Dill Chicken Salad
- Creamy Cucumber Salad
- Asian Chicken Salad
- Creamy Caesar Salad with Garlic Parmesan Cheese Crisps
- Cobb Salad
- Chef Salad Skewers
- Deviled Ham and Egg Salad Wraps
MAIN DISHES
- Warm Taco Slaw
- Steak Fajita Bowls
- Everything Bagel Dogs
- Spaghetti Squash Pork Lo Mein
- Slow Cooker Spiced Pork Tenderloin
- Slow Cooker Chinese 5 Spice Beef
- Shrimp and Cheese Cauliflower Rice Stuffed Peppers
- Seared Scallops with Sherry Beurre Blanc
- Sausage, Shrimp, and Chicken Jambalaya
- Reuben Biscuit Sandwiches
- Pork Egg Roll in a Bowl
- Philly Cheesesteak Casserole
- Peanut Chicken Skillet
- Pan-Seared Chicken With Balsamic Cream Sauce, Mushrooms and Onions
- Lemon Sherry Chicken
- Lasagna Zucchini Roll-Ups
- “Just like the real thing” Lasagna
- Fried Cabbage with Kielbasa
- Barbecue Dry Rub Ribs
- Dill Pickle Juice Brined Fish and Chips
- Crispy Chicken Thigh and Vegetable Sheet Pan Dinner
- Creamy Pesto Chicken Zucchini Pasta
- Chicken Cordon Bleu Pizza
- Cheesy Smoked Sausage and Cabbage Casserole
- Best Ever Fork and Knife Pub Burger
- Beef Stuffed Poblanos with Lime Crema
- Asian Beef Skewers
SIDES
- Oven Roasted Cabbage Wedges with Dijon Vinaigrette
- Mascarpone Creamed Greens
- Green Beans with Shallots and Pancetta
- Ginger Lime Slaw
- Dill Pickle Coleslaw
- Parmesan Roasted Broccoli
- Fiesta Cauliflower Rice
- Creamy Herbed Slow Cooker Cauliflower Mash
- Cranberry Pecan Cauliflower Rice Stuffing
- Chorizo and Garlic Brussels Sprouts
- Charred Asian Asparagus and Peppers
- Butter Roasted Radishes
- Brussels Sprouts Au Gratin with Ham
- Lemon Caper Whole Roasted Cauliflower
- Sautéed Mushrooms with Garlic Mascarpone Cream Sauce
SWEET TREATS
- Salted Caramel Nut Brittle
- Dark Chocolate Mousse
- Maple Butter Pecan Truffles
- Mason Jar Chocolate Ice Cream
- Lemon Coconut Cheesecake Bites
- Flourless Chewy Chocolate Chip Cookies
- Chocolate Peanut Cheesecake Balls
- Chewy Peanut Butter Cookies
- Blueberry Mojito Ice Pops
- Almond Joy Chia Seed Pudding
- Fresh Whipped Cream
DRESSINGS, SAUCES, SEASONINGS, AND MORE
- Thousand Island Dressing
- Garlic Parmesan Caesar Dressing
- Ranch Dressing
- Avocado Green Goddess Dressing
- Asian Vinaigrette
- Dill Pickle Vinaigrette
- 2-Minute Mayo
- Cajun Mayo
- Walnut Avocado Pesto
- Bacon Jam
- Garlic Parmesan Cream Sauce
- Pizza Sauce
- Enchilada Sauce
- Not-So-Secret Burger Sauce
- Cranberry Ginger Quick Jam
- Seasoning Salt
- Mexican Seasoning Blend
- Cajun Seasoning
- Everything Bagel Seasoning
- Barbecue Dry Rub
- Savory Breading Mix
- Nut-Free Keto Breading Mix
- Pizza Crust
- Nut-Free Pizza Crust
Got a craving? YOU CAN GRAB A COPY – HERE
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Karly says
This 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
Looks 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
;I’m so going to make this….why didn’t I think of this? Brilliant 😀
Cristina says
So excited to make this! Looks amazing!! Thank you!
Monica says
A-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
Yay! So happy that you enjoyed it!! Thanks so much.
Bradntyler says
Oh 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
Yay! So happy you enjoyed it!!
Meg | Meg is Well says
This 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
I 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
What a wonderful idea!
Duane says
Chicken 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
Oh 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
Yay! So happy you liked it. This one is a little labor intensive, but oh so worth it.
Wendy says
I 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
This 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
Awesome! So happy you enjoyed it. Thank you so much for taking the time to come back and let me know. Love!
flipflopfox says
Delish! 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
I 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
Awe! Thanks so much. I truly appreciate it!!
Anne says
This looks amazing. And I bet you could possibly put some creamed broccoli or something in there as a layer.
Diane says
Do you think this would freeze well?
Veronica says
This low carb gluten free recipe is a real joy to find,I’ll be making this for my sisters birthday dinner since she loves lasagna!
Jill says
It is amazing! I made a little tweak in the cheese, I replaced the layers of swiss with a soft sheep/goat cheese. as I had that on hand. What a great recipe. I was a little daunted at first by the “noodles” but it was actually easy to put together. It is very rich, and a little is filling along with some chopped broccoli and a salad.
★★★★★
Pamela says
Made tonight, was absolutely delicious!! I made the chicken the night before to make it easier the next day when I put it together. I also used half and half instead of heavy cream to fit my daily requirements. The sauce still thickened up nicely. My husband and father loved it too, didn’t even notice it was missing “real” noodles!!
★★★★★
Helene says
Hi I really want to try this lasagna Can you tell me the size of your loaf pan ? Is it a 5×9?
Kyndra Holley says
Hi, a standard loaf pan is typically 8-1/2 x 4-1/2 x 2-1/2 inches, but 5×9 should work.
Ebony says
OH EM GEE!!!! I was wondering how it would taste because of the Swiss cheese and I didn’t even notice it! This was soooooooo good! That sauce put it over the top, and was so simple! It reminded me of the olive gardens Alfredo sauce… so excited to have a new and very delicious recipe in my arsenal!!! =D
★★★★★