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.
The best keto lasagna recipe
f 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 - 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.
More low carb recipes
Chicken Cordon Bleu Lasagna – Low Carb, Gluten Free
- Total Time: 1 hour 30 minutes
- Yield: 6 Servings 1x
Ingredients
For the "Noodles"
- 2 large eggs
- 4 oz cream cheese
- ¼ cup Parmesan cheese, grated
- 1 ¼ cup mozzarella cheese, shredded
- ¼ tsp dried Italian seasoning
- ¼ ts garlic powder
- ¼ 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
- ¼ cup Italian flat leaf parsley, chopped
- ¼ 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 ¼ 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 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.
- 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.
- 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
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: 637
- Fat: 44g
- Carbohydrates: 5.5g
- Protein: 53g
Meg says
This has become our all-time favorite keto meal! Excellent! We have used the sauce in other meals and it works great as a white sauce. Love it!
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