Garlic Parmesan Chicken Lasagna (Printable version)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles and baked in a rich cheesy sauce.
# What you 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:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Cook lasagna noodles according to package instructions until al dente. Drain, rinse gently, and lay flat on a clean baking sheet to prevent sticking.
03 - In a large mixing bowl, combine the shredded chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, parsley, egg, salt, and black pepper. Stir until evenly incorporated.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in milk while whisking continuously until the sauce thickens. Stir in Parmesan cheese and garlic powder, then season with salt and pepper. Remove from heat.
05 - Spread 1/2 cup marinara sauce evenly across the bottom of the prepared baking dish. Lay each noodle flat and spread 2 to 3 tablespoons of the chicken filling along the surface. 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 shredded mozzarella and grated Parmesan evenly over the top.
07 - Bake for 30 to 35 minutes until the cheese is bubbly and golden brown. Let rest for 5 to 10 minutes before serving.
# Expert Advice:
01 -
- Each roll up is its own perfect portion, so there is no awkward cutting or serving debate at the table.
- The garlic Parmesan sauce tucked inside and poured on top doubles down on flavor in a way regular lasagna never does.
- Rotisserie chicken makes this doable on a weeknight without sacrificing anything.
02 -
- Overcooked noodles will tear when you roll them, so err on the side of slightly underdone because they finish in the oven.
- Do not overstuff the noodles or the filling will squeeze out the sides and burn onto the dish during baking.
- The creamy sauce will thicken as it sits, so serve the roll ups while they are still warm and saucy for the best texture.
03 -
- Use a small offset spatula to spread the filling evenly, it gives you more control than a spoon and prevents tearing the noodles.
- Let the Parmesan sauce cool for five minutes before pouring it over the roll ups so it thickens slightly and clings instead of pooling at the bottom.