Garlic Parmesan Chicken Lasagna Rolls (Printer-friendly)
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 Make It:
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 directions until al dente. Drain carefully and lay each noodle flat on a baking sheet or clean surface 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 butter in a 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 until the sauce thickens. Stir in 1/2 cup Parmesan and garlic powder. Season with salt and pepper to taste, then remove from heat.
05 - Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish. Lay each cooked noodle flat and spread 2 to 3 tablespoons of the chicken filling along the 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 1 cup mozzarella and 1/2 cup Parmesan evenly over the top.
07 - Bake for 30 to 35 minutes until the cheese is melted, golden, and bubbling. Allow the dish to rest for 5 to 10 minutes before serving.
# Expert Tips:
01 -
- Individual portions mean no messy slicing and everyone gets a perfectly golden, bubbly piece.
- The creamy Parmesan sauce folded into the marinara creates a flavor combination that regular lasagna cannot compete with.
- Using rotisserie chicken means you get all the comfort without spending hours over the stove.
02 -
- Do not overcook the noodles or they will fall apart when you try to roll them and you will end up with lasagna casserole instead.
- Let the creamy sauce cool slightly before pouring it over the roll ups because if it is too hot it will melt the filling right out.
03 -
- Use a rotisserie chicken and shred it while still warm because it mixes into the filling more evenly than cold chicken.
- Pat the cooked noodles dry with a paper towel before spreading the filling and they will hold together much better.