This recipe provides instructions for making a chicken cordon bleu lasagna that is keto-friendly. It uses ingredients like eggs, cream cheese, and mozzarella to create low-carb "noodle" layers as a substitute for traditional lasagna noodles. The lasagna is layered with a creamy Parmesan sauce, shredded chicken, ham, and Swiss cheese. It is baked until golden brown and each serving contains only 5.5 grams of net carbs while providing protein from the chicken, ham, and cheeses.

1. CHICKEN CORDON BLEU LASAGNA
Keto Recipes
Oct 12, 2019 · 3 min read
My favorite food in the whole wide world is lasagna. the fact that I can make so many
version of lasagna, and have it still be keto, is mind-blowing
INGREDIENTS
For the “Noodles”
2 large eggs

2. 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 at leaf parsley, chopped
1/4 cup Parmesan cheese, grated
INSTRUCTIONS
For the “Noodles”
1. Preheat oven to 375° Line a 9×13 baking dish with parchment paper.
2. In a large mixing bowl, using a hand mixer, cream together eggs and cream cheese.
3. Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder.
Mix until all ingredients are well combined.
4. Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
5. 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.
6. 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
1. In a medium sauce pan, over medium heat, combine heavy cream, Parmesan

3. 1. 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
1. Pour 1/4 cup of the sauce into the bottom of the loaf pan
2. Place a “noodle” layer on top of the sauce.
3. 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.
4. 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.
5. 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
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Credits: peaceloveandlowcarb

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