Garlic Parmesan Chicken Lasagna Rolls

My sister walked into the kitchen one rainy Sunday, spotted me rolling lasagna noodles like little cigars, and said that looks way too fancy for a football Sunday.

That afternoon the roll ups disappeared before halftime and my brother in law asked if I could make a second batch for the following weekend.

Ingredients

• 2 cups cooked chicken breast shredded: Rotisserie chicken is the shortcut that saves this dish from feeling like work.
• 1 cup ricotta cheese: This is the creamy backbone of the filling so do not skip it.
• 1 cup shredded mozzarella cheese: Mixes into the filling for that stretchy cheese pull everyone loves.
• 1/2 cup grated Parmesan cheese: Use the real stuff from the refrigerated section for the best flavor.
• 2 cloves garlic minced: Fresh garlic only here because the jarred version will not give you the same punch.
• 2 tablespoons chopped fresh parsley: Adds brightness and a pop of green that balances the richness.
• 1 large egg: Binds the filling together so it holds when you roll.
• 1/2 teaspoon salt: Just enough to bring out the flavors without overpowering.
• 1/4 teaspoon black pepper: A gentle warmth that works quietly behind the scenes.
• 12 lasagna noodles cooked al dente: Pull them a minute early so they roll without cracking.
• 1 1/2 cups marinara sauce: A good store bought marinara is perfectly fine here.
• 1 cup shredded mozzarella cheese for topping: This blanket of cheese on top creates the best golden crust.
• 1/2 cup grated Parmesan cheese for topping: Sprinkled over the mozzarella for a salty finish.
• 2 tablespoons unsalted butter: The start of your creamy sauce and worth using the real thing.
• 2 tablespoons all-purpose flour: Thickens the sauce to just the right consistency.
• 1 1/4 cups milk: Whole milk makes the richest sauce but any milk will work.
• 1/2 cup grated Parmesan cheese for sauce: Melts into the sauce and makes it taste like it came from a restaurant.
• 1/2 teaspoon garlic powder: Gives the creamy sauce a layer of garlic flavor without adding more raw cloves.
• Salt and pepper to taste: Season the sauce at the end and trust your palate.

Instructions

Get your oven ready:

Preheat to 375 degrees and grease your baking dish so nothing sticks when you pull those golden roll ups out later.

Cook and cool the noodles:

Boil the lasagna noodles according to the package but pull them one minute early, then lay them flat on a baking sheet so they do not curl up or tear.

Build the filling:

Toss the shredded chicken, ricotta, mozzarella, Parmesan, minced garlic, parsley, egg, salt, and pepper into a bowl and mix until everything is evenly combined and smells incredible.

Make the creamy sauce:

Melt the butter in a saucepan, whisk in the flour and cook for one minute, then slowly pour in the milk while whisking until it thickens into a silky sauce before stirring in the Parmesan and garlic powder.

Set the stage:

Spread a half cup of marinara across the bottom of your baking dish so the roll ups have something saucy to rest on.

Roll them up:

Spread two to three tablespoons of filling onto each noodle and roll it up tightly like you are tucking in something precious.

Assemble the dish:

Place each roll seam side down in the dish then pour the creamy Parmesan sauce and remaining marinara over the top.

Cheese it up and bake:

Sprinkle the mozzarella and Parmesan over everything and bake for 30 to 35 minutes until the cheese is bubbling and golden.

Let it rest:

Give it five to ten minutes before serving because the cheese needs to settle and your tongue will thank you.

Pin It

The night I brought these to a potluck at my neighbors house, three people asked for the recipe before they even finished their first plate.

Making It Your Own

A pinch of red pepper flakes in the filling wakes everything up without making it spicy.

What to Serve Alongside

A crisp green salad and some warm garlic bread turn this into a complete meal that feels like a dinner party.

Handling Leftovers

Leftover roll ups reheat beautifully in the oven at 350 degrees for about 15 minutes and taste even better the next day.

• Store them in an airtight container in the fridge for up to three days.
• Freeze individually wrapped roll ups for a quick weeknight dinner later.
• Always reheat covered with foil so the cheese does not dry out.

Pin It

Once you make lasagna this way, going back to the traditional layered version feels like an unnecessary amount of work.

Recipe Q&A

→ Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken is an excellent time-saver. Simply shred the meat and mix it directly with the ricotta, cheeses, and seasonings. It adds great flavor and cuts down on prep time significantly.

→ How do I prevent the lasagna noodles from tearing when rolling?

Cook the noodles just until al dente, then drain and lay them flat on a lightly oiled baking sheet or parchment paper. Avoid overcooking, as overly soft noodles tear easily. Working with them while still warm and pliable makes rolling much easier.

→ Can I assemble these roll ups ahead of time?

Absolutely. You can assemble the entire dish, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add an extra 10–15 minutes to the baking time if going straight from the refrigerator to the oven.

→ What can I substitute for ricotta cheese?

Cottage cheese blended until smooth works well as a substitute. You can also use mascarpone for a richer result or a blend of cream cheese and sour cream for a tangier filling.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes, or warm the entire dish in a 350°F oven covered with foil for about 20 minutes until heated through.

→ Can I freeze garlic Parmesan chicken lasagna roll ups?

Yes, they freeze well. Assemble and freeze before baking by wrapping the dish tightly in foil and freezer wrap. Freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding about 10 extra minutes to the baking time.