Garlic Parmesan Chicken Lasagna Rolls (Printable)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles and baked in a cheesy, golden 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. Lightly grease a 9x13-inch baking dish and set aside.
02 - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain, rinse gently under 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 cheese, mozzarella cheese, Parmesan cheese, minced garlic, chopped parsley, egg, salt, and black pepper. Stir until all ingredients are 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 cheese and garlic powder. Season with salt and pepper to taste. Remove from heat and set aside.
05 - Pour 1/2 cup of marinara sauce into the bottom of the prepared baking dish and spread it into an even layer.
06 - Lay a cooked lasagna noodle flat on your work surface. Spread 2 to 3 tablespoons of the chicken filling evenly over the noodle, leaving a small border at the edges. Roll the noodle up tightly from one end to the other. Repeat with remaining noodles and filling.
07 - Place each rolled noodle seam-side down in the baking dish, arranging them in a single row. Pour the creamy Parmesan sauce evenly over the roll ups, then drizzle the remaining marinara sauce on top.
08 - Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the roll ups.
09 - Bake uncovered for 30 to 35 minutes, until the cheese is melted, golden brown, and the sauce is bubbling around the edges. Let rest for 5 to 10 minutes before serving.
# Expert Tips:
01 -
- Each roll up is its own perfect portion, which means no messy slicing and serving drama at the table.
- The creamy Parmesan sauce paired with marinara creates a layered flavor that tastes like you spent all day in the kitchen.
- They reheat beautifully the next day, making them ideal for planned leftovers or a second night of effortless dining.
02 -
- Overcooking the noodles before rolling will make them tear, so pull them from the water when they still have a slight bite and a bit of flexibility.
- Letting the dish rest after baking is not optional, as the sauces need time to settle and the roll ups will hold their shape much better when served.
03 -
- If the filling seems too loose to stay put while rolling, pop it in the fridge for ten minutes and it will firm up beautifully.
- Reserve a small cup of pasta water before draining the noodles, as a quick splash on your baking sheet keeps them from drying out while you work.