Garlic Parmesan Chicken Lasagna

The smell of garlic hitting butter is my kitchen kryptonite, and these roll ups came from one of those nights when a full lasagna felt too ambitious but I still wanted something indulgent. Rolling the noodles into individual portions felt playful, almost like making little gifts for the baking dish. They emerged golden and bubbling, and my dinner companion actually paused mid bite to say something that cannot be repeated here but was deeply complimentary.

I made a double batch for a potluck once and watched people hover near the baking dish waiting for seconds. One friend now texts me every fall requesting these roll ups for her birthday dinner, which is the highest compliment I have ever received from a casserole.

Ingredients

• Shredded chicken breast: Two cups of cooked chicken, shredded by hand or with two forks, gives the filling hearty texture without being stringy. Rotisserie chicken works beautifully here and saves you a step.
• Ricotta cheese: One cup binds the filling together with a gentle creaminess that contrasts the sharper cheeses.
• Mozzarella cheese: One cup in the filling plus two cups on top ensures every bite pulls apart with that satisfying cheese stretch.
• Freshly grated Parmesan cheese: Three quarters of a cup in the filling plus another third cup in the sauce and half cup on top. Please grate it yourself because the pre shredded kind coats oddly and melts unevenly.
• Garlic: Two cloves in the filling and four in the béchamel. If you love garlic as much as I do, do not be shy about adding an extra clove to each.
• Fresh parsley: Two tablespoons chopped finely bring a bright pop of green that cuts through all that richness.
• Lasagna noodles: Twelve noodles give you six generous roll ups, two per person. Cook them just to al dente so they roll without cracking.
• Whole milk: Two cups create a velvety béchamel that low fat milk simply cannot replicate.
• Unsalted butter and all purpose flour: Three tablespoons each form the roux that thickens the sauce to a luxurious coating consistency.

Instructions

Get the oven ready:

Preheat your oven to 375 degrees F and grease a 9 by 13 inch baking dish with butter or nonstick spray so nothing sticks to the bottom.

Cook the noodles:

Boil the lasagna noodles according to the package until just al dente, then drain and lay them flat on a lightly oiled baking sheet so they do not stick together while you work.

Build the filling:

In a large bowl, combine the shredded chicken, ricotta, one cup mozzarella, three quarters cup Parmesan, two minced garlic cloves, parsley, salt, and pepper. Mix until everything is evenly distributed and the mixture holds together when you press it.

Make the béchamel:

Melt the butter in a saucepan over medium heat, add four minced garlic cloves, and cook for one minute until fragrant. Stir in the flour and cook one minute more, then gradually whisk in the milk and simmer until the sauce thickens enough to coat the back of a spoon, about three to four minutes. Remove from heat and stir in the third cup of Parmesan, salt, and pepper.

Start assembling:

Spread half a cup of béchamel across the bottom of your prepared baking dish. This creates a moist base that keeps the roll ups from drying out.

Roll them up:

Lay each noodle flat and spread two to three tablespoons of the chicken mixture evenly across the surface. Roll each one up tightly and place seam side down in the dish, nestling them snugly against each other.

Finish and bake:

Pour the remaining béchamel over the roll ups, then sprinkle with two cups mozzarella and half cup Parmesan. Cover tightly with foil and bake for 25 minutes, then uncover and bake another 10 to 15 minutes until the top is bubbling and golden in patches.

Rest and serve:

Let the dish rest for five minutes before serving so the sauce settles and the rolls hold their shape. Garnish with extra parsley if you like a bit of freshness on top.

Pin It

There is something about pulling a bubbling dish of roll ups from the oven that turns an ordinary Tuesday into a small celebration. They are messy and imperfect and absolutely irresistible in that way only true comfort food can be.

Swaps and Additions

Spinach wilted into the filling adds color and a mild earthiness that balances the richness beautifully. A pinch of red pepper flakes in the chicken mixture wakes everything up without turning it spicy. Leftover turkey from Thanksgiving works just as well as chicken, which I discovered during a very resourceful post holiday fridge clean out.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness of the cheese and cream. Crusty garlic bread on the side is technically redundant with all the garlic already happening, but nobody at my table has ever complained about too much garlic. A chilled glass of Pinot Grigio or even sparkling water with lemon makes the meal feel complete.

Storage and Reheating

Covered tightly in the refrigerator, these roll ups keep well for up to four days and taste arguably even better the next day when the flavors have fully married.

• Reheat individual portions in the microwave at 70 percent power to keep the cheese from turning rubbery.
• For a full dish reheat, cover with foil and warm in a 350 degree oven for about 20 minutes until heated through.
• Freeze unbaked roll ups in a tightly wrapped dish for up to two months, then bake from frozen with an extra 15 minutes covered time.

Pin It

These roll ups are the kind of recipe that earns a permanent spot in your rotation, the one friends and family will ask for by name. Make them once and you will never look at ordinary lasagna the same way again.

Recipe Questions & Answers

→ Can I prepare garlic Parmesan chicken lasagna roll ups ahead of time?

Yes, you can assemble the roll ups completely, cover the baking dish tightly with foil, and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the covered baking time if going straight from the refrigerator to the oven.

→ What can I substitute for the chicken in lasagna roll ups?

Shredded cooked turkey works as a direct swap. For a vegetarian version, replace the chicken with sautéed mushrooms, roasted zucchini, or a combination of spinach and artichoke hearts while keeping the cheese mixture the same.

→ How do I prevent the lasagna noodles from tearing when rolling?

Cook the noodles only until al dente, drain them gently, and lay them flat on a lightly oiled baking sheet or parchment paper. Avoid overcooking, as mushy noodles tear easily. Working with noodles that are still slightly warm also makes them more pliable.

→ Can I freeze leftover lasagna roll ups?

Absolutely. Let the baked roll ups cool completely, then wrap individual portions or the entire dish tightly in foil and freezer-safe wrap. They freeze well for up to 3 months. Reheat covered at 350°F until heated through, about 30-40 minutes from frozen.

→ What should I serve with garlic Parmesan lasagna roll ups?

A crisp green salad with a light vinaigrette cuts through the richness beautifully. Garlic bread or crusty Italian rolls are natural companions. For a complete Italian-American spread, start with a simple minestrone soup or serve steamed broccoli on the side.

→ Why is my béchamel sauce lumpy and how can I fix it?

Lumps usually form when milk is added too quickly to the flour-butter mixture. To fix a lumpy sauce, whisk vigorously off the heat, or strain it through a fine mesh sieve. For prevention, always add milk gradually in a thin stream while whisking constantly over medium heat.