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
Helene says
Hi I really want to try this lasagna Can you tell me the size of your loaf pan ? Is it a 5x9?
Kyndra Holley says
Hi, a standard loaf pan is typically 8-1/2 x 4-1/2 x 2-1/2 inches, but 5x9 should work.
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!!
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.
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!
Diane says
Do you think this would freeze well?
Anne says
This looks amazing. And I bet you could possibly put some creamed broccoli or something in there as a layer.
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!!
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!
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!
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!