Garlic Parmesan Chicken Lasagna (Printable View)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles and baked in 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
# Cooking Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Cook lasagna noodles according to package directions until al dente. Drain, rinse briefly with cool water, and lay each noodle flat on a baking sheet or clean towel to prevent sticking.
03 - In a large mixing bowl, combine the shredded chicken, ricotta, mozzarella, Parmesan, minced garlic, parsley, egg, salt, and black pepper. Stir until all ingredients are evenly distributed.
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 continuously until the mixture thickens, about 3 to 4 minutes. Stir in the Parmesan cheese and garlic powder until smooth. 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 a cooked noodle flat and spread 2 to 3 tablespoons of the chicken filling over the surface. Roll the noodle up tightly from one end. Repeat with the remaining noodles and filling, placing each roll seam-side down in the dish.
06 - Pour the creamy Parmesan sauce over the roll ups, followed by the remaining marinara sauce. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
07 - Bake for 30 to 35 minutes until the cheese is melted, golden, and the sauce is bubbling. Let rest for 5 to 10 minutes before serving.
# Expert Tips:
01 -
- Each roll up is its own little parcel of creamy garlicky chicken wrapped in tender pasta and baked until the cheese on top stretches like a cheese pullers fantasy.
- The creamy Parmesan sauce poured over the top turns an ordinary lasagna into something that feels restaurant worthy without requiring professional skills.
02 -
- Do not overcook the noodles or they will tear when you try to roll them and you will end up with lasagna casserole instead of neat roll ups.
- Let the creamy sauce thicken properly before pouring it over the roll ups because a thin sauce will pool at the bottom and make everything soupy.
03 -
- Use a cookie scoop or measuring spoon to portion the filling evenly so every roll up has the same amount and bakes at the same rate.
- Letting the assembled dish rest in the fridge for an hour before baking helps the flavors meld and the rolls hold their shape better in the oven.