Garlic Parmesan Chicken Lasagna Rolls (Printable)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles and baked in a rich cheesy sauce.
# What You'll Need:
→ Chicken 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 whole milk
17 - 1/2 cup grated Parmesan cheese
18 - 1/2 teaspoon garlic powder
19 - Salt and pepper, to taste
# How To Make:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Boil the lasagna noodles according to package directions until al dente. Drain, rinse briefly with cool water, and lay each noodle flat on a clean baking sheet or parchment paper to prevent sticking.
03 - In a large mixing bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, minced garlic, parsley, egg, salt, and 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 sauce thickens, about 3 to 4 minutes. Stir in the Parmesan and garlic powder, then season with salt and pepper to taste. Remove from heat and set aside.
05 - Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish. Lay each cooked noodle flat and spread approximately 2 to 3 tablespoons of the chicken filling along its length. Roll each noodle up tightly and place seam-side down in the dish.
06 - Pour the creamy Parmesan sauce over the roll ups, followed by the remaining marinara sauce. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
07 - Bake uncovered for 30 to 35 minutes, until the cheese is melted, bubbly, and lightly golden on top. Let rest for 5 to 10 minutes before serving.
# Expert Tips:
01 -
- Each roll up is its own little portion so there is no awkward cutting or serving debate at the table.
- The creamy Parmesan sauce pooled underneath the noodles tastes like something you would order at a restaurant but you made it in your pajamas.
02 -
- If you overfill the noodles they will split when you roll them so less is truly more here.
- Letting the dish rest before serving is not optional because the sauce needs a few minutes to set or everything will slide apart on the plate.
03 -
- Lay a sheet of parchment paper between the cooked noodles on the baking sheet so they never stick together while you work.
- A pinch of red pepper flakes in the filling or sauce transforms the whole dish without overpowering the garlic and cheese.