Chicken Cordon Bleu “Lasagna” (Keto, No Noodles)
This is not your grandma’s lasagna. No pasta. No carb crash.
Just layers of juicy chicken, smoky ham, and a rich garlic-Parmesan cream sauce stacked between cheesy egg “noodles” that bake up golden, bubbly, and slightly crisp on top.
Inside? Creamy, salty, savory comfort with that classic cordon bleu flavor — in casserole form.
About ~5g net carbs per big slice.
Ingredients
For the “Noodles”
- 6 large eggs
- 1 cup shredded mozzarella
- 2 oz cream cheese, softened
- ¼ cup grated Parmesan
- Pinch salt
For the Filling
- 3 cups cooked shredded chicken
- 1½ cups chopped ham (smoked/deli style)
- 1½ cups shredded Swiss cheese
Garlic Parmesan Cream Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- 1½ cups heavy cream
- ½ cup grated Parmesan
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg (optional but amazing)
Step 1 — Make the Egg “Noodles”
- Preheat oven to 375°F / 190°C.
- Blend eggs, mozzarella, cream cheese, Parmesan, and salt until smooth.
- Line a large baking sheet with parchment.
- Pour mixture thinly and spread evenly like a sheet of pasta.
- Bake 12–15 minutes until set and lightly golden.
- Cool, then cut into lasagna-size rectangles.
Step 2 — Make the Sauce
- Melt butter in a pan over medium heat.
- Add garlic; cook 30 seconds.
- Pour in heavy cream; simmer 3–4 minutes.
- Stir in Parmesan, salt, pepper, and nutmeg.
- Simmer until slightly thickened and silky.
Step 3 — Layer the Lasagna
In a greased 9×13 inch (23×33 cm) dish:
- Spread a little sauce on the bottom.
- Add a layer of egg noodles.
- Add shredded chicken.
- Sprinkle ham.
- Spoon over sauce.
- Add Swiss cheese.
- Repeat layers.
- Finish with sauce and extra Swiss on top.
Step 4 — Bake
- Bake 20–25 minutes until bubbly and golden.
- Broil 2–3 minutes for a crispy top.
- Rest 10 minutes before slicing (important!).
Tips
- Rotisserie chicken works perfectly.
- The rest time helps it set like real lasagna.
- Even better the next day.
Enjoy that cheesy, creamy, cordon bleu comfort — without the noodles.