Garlic Parmesan Chicken Lasagna Roll Ups (Printable)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles, smothered in béchamel and melted cheese.
# 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 - 3/4 cup freshly grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Lasagna Noodles and Assembly
09 - 12 lasagna noodles
10 - 2 cups shredded mozzarella cheese, for topping
11 - 1/2 cup grated Parmesan cheese, for topping
→ Béchamel Sauce
12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 2 cups whole milk
15 - 4 cloves garlic, minced
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/3 cup grated Parmesan cheese
# Steps:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Cook the lasagna noodles according to package directions until al dente. Drain carefully and lay each noodle flat on a lightly oiled baking sheet to prevent sticking.
03 - In a large mixing bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, minced garlic, parsley, salt, and black pepper. Stir until all ingredients are evenly distributed.
04 - Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to form a roux. Gradually pour in the milk while whisking continuously. Bring to a gentle simmer and cook for 3 to 4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the Parmesan, salt, and pepper until smooth.
05 - Spread 1/2 cup of the béchamel 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 over the surface. Roll each noodle up tightly and place seam side down in the dish, arranging them in a single layer.
06 - Pour the remaining béchamel sauce over the assembled roll ups, ensuring they are well coated. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
07 - Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes, until the cheese is melted, golden, and bubbling throughout.
08 - Remove from the oven and let the roll ups rest for 5 minutes to set. Garnish with additional fresh parsley if desired, then serve warm.
# Expert Tips:
01 -
- The garlic béchamel alone is worth making this, and it will ruin store bought Alfredo for you forever.
- Roll ups look fancy on the plate but are honestly less fussy than traditional lasagna.
- Using leftover chicken means you can pull this together on a weeknight without much effort.
02 -
- Overcooking the noodles before rolling is the number one mistake because they tear easily and turn mushy in the oven, so pull them just shy of done.
- Whisking the milk into the roux gradually rather than all at once prevents lumps that are nearly impossible to fix once they form.
03 -
- Grate your own Parmesan from a wedge instead of using the pre shredded kind in a can, because the real thing melts smoothly and carries a nutty depth that nothing in a green jar can replicate.
- Let the béchamel cool slightly before pouring it over the roll ups so it thickens enough to cling instead of pooling at the bottom of the dish.