Chicken Cordon Bleu Keto Lasagna

Chicken Cordon Bleu meets lasagna night! 🧀🍗

If you love the classic combination of chicken, ham, and Swiss cheese, this is such a fun way to enjoy those flavors in a comforting, cheesy meal. It brings together everything you love about chicken cordon bleu in a dish that feels hearty and satisfying.

This keto Chicken Cordon Bleu Lasagna is layered with tender shredded chicken, savory ham, melted Swiss cheese, creamy ricotta, and a rich Parmesan Dijon sauce. And instead of traditional pasta, it uses homemade cheesy keto noodles to keep the whole dish low-carb, with just 5.5g net carbs per serving. ❤️

Servings: 6

Ingredients

For the Keto Noodles

• 2 large eggs
• 4 oz cream cheese, softened (113 g)
• ¼ cup grated Parmesan cheese (25 g)
• 1¼ cups shredded mozzarella cheese (140 g)
• ¼ tsp dried Italian seasoning
• ¼ tsp garlic powder
• ¼ tsp onion powder

For the Creamy Dijon Sauce

• 1 cup heavy cream (240 ml)
• 1 cup grated Parmesan cheese (100 g)
• 2 tbsp Dijon mustard (30 g)
• 4 garlic cloves, minced (about 12 g)
• Sea salt and ground black pepper, to taste

For the Filling

• 1 lb cooked chicken breast, shredded (454 g)
• 18 thin slices ham (about 8 oz or 227 g)
• 6 slices Swiss cheese
• 6 tbsp ricotta cheese (90 g)
• ¼ cup fresh Italian parsley, chopped (about 15 g)
• ¼ cup grated Parmesan cheese (25 g)

Directions

Make the Keto Noodles

1. Preheat the oven to 375°F (190°C). Line a 9 × 13-inch (23 × 33 cm) baking dish with parchment paper.
2. In a large mixing bowl, beat the eggs and softened cream cheese with a hand mixer until smooth and creamy.
3. Add the grated Parmesan, Italian seasoning, garlic powder, and onion powder. Mix until evenly combined.
4. Fold in the shredded mozzarella until incorporated.
5. Spread the mixture evenly into the prepared baking dish, creating a smooth, uniform layer.
6. Bake for 25–30 minutes, until golden brown and set.
7. Remove from the oven and transfer the noodle sheet, still on the parchment paper, to a cooling rack. Refrigerate for 20–30 minutes to firm up.
8. Once cooled, cut the sheet into three equal sections to create the lasagna layers.

Prepare the Creamy Dijon Sauce

1. In a medium saucepan over medium heat, combine the heavy cream, Parmesan cheese, Dijon mustard, minced garlic, salt, and black pepper.
2. Stir continuously as the mixture heats, allowing the cheese to melt and the sauce to thicken.
3. Reduce the heat to low and keep warm, stirring occasionally.

Assemble the Lasagna

1. Pour ¼ cup of the sauce into the bottom of a standard loaf pan.
2. Place the first keto noodle layer over the sauce.
3. Arrange 6 slices of ham over the noodle layer, followed by 2 slices of Swiss cheese, half of the shredded chicken, 3 tablespoons of ricotta, and a sprinkle of parsley.
4. Add the second noodle layer. Pour another ¼ cup of sauce over it, then repeat the layers with 6 slices of ham, 2 slices of Swiss cheese, the remaining chicken, the remaining ricotta, and parsley.
5. Place the final noodle layer on top. Spread another ¼ cup of sauce over it, then arrange the remaining 6 slices of ham and the last 2 slices of Swiss cheese.
6. Sprinkle the remaining Parmesan cheese and parsley over the top.
7. Bake at 375°F (190°C) for 25–30 minutes, until heated through and the cheese is melted and bubbly.
8. Allow the lasagna to rest briefly before slicing. Serve with the remaining warm Dijon cream sauce spooned over each portion. Enjoy!

MACROS

Per serving:

• Calories: 637
• Fat: 44 g
• Protein: 53 g
• Total Carbs: 6.1 g
• Fiber: 0.6 g
• Net Carbs: 8 g