Garlic Parmesan Chicken Lasagna Roll Ups (Printable version)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles and baked in a rich cheesy sauce.
# What You'll Need:
→ Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1 cup ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons chopped fresh parsley
07 - 1 large egg
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Lasagna and Assembly
10 - 12 lasagna noodles, cooked al dente
11 - 1 1/2 cups marinara sauce
12 - 1 cup shredded mozzarella cheese, for topping
13 - 1/2 cup grated Parmesan cheese, for topping
→ Creamy Parmesan Sauce
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/4 cups milk
17 - 1/2 cup grated Parmesan cheese
18 - 1/2 teaspoon garlic powder
19 - Salt and pepper, to taste
# How to Prepare:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Cook lasagna noodles according to package instructions until al dente. Drain, rinse lightly with cool water, and lay each noodle flat on a baking sheet or clean kitchen towel to prevent sticking.
03 - In a large mixing bowl, combine the shredded chicken, ricotta, 1 cup mozzarella, 1/2 cup Parmesan, minced garlic, parsley, egg, salt, and black pepper. Stir until evenly incorporated.
04 - Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the milk while whisking constantly. Continue cooking and whisking until the mixture thickens, about 3 to 4 minutes. Stir in 1/2 cup Parmesan and garlic powder. Season with salt and pepper to taste. Remove from heat.
05 - Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.
06 - Lay each cooked noodle flat. Spread 2 to 3 tablespoons of the chicken filling evenly over each noodle. Roll each noodle up tightly from one end to the other.
07 - Place the roll ups seam-side down in the baking dish atop the marinara base. Pour the creamy Parmesan sauce over the roll ups, then drizzle the remaining marinara sauce on top.
08 - Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the top of the assembled roll ups.
09 - Bake for 30 to 35 minutes until the cheese is bubbly and golden brown on top. Allow the dish to rest for 5 to 10 minutes before serving.
# Expert advice:
01 -
- The creamy Parmesan sauce pooled underneath each roll up is the kind of thing you will want to eat with a spoon straight from the pan.
- Individual portions mean no messy slicing and everyone gets those perfectly golden crispy edges.
- It looks fancy enough for guests but comes together with the ease of a weeknight dinner.
02 -
- Overcooked noodles will tear when you try to roll them, so err on the side of slightly underdone and let the oven finish the job.
- The creamy sauce thickens as it sits, so if it seems too loose when you pour it on, trust that it will set beautifully during baking.
03 -
- Wet your hands slightly when spreading the filling onto the noodles, it prevents sticking and gives you a much more even layer.
- Let the creamy sauce cool for two minutes before pouring it over the roll ups, if it is too hot it will slide right off and pool at the bottom instead of clinging to the pasta.