Garlic Parmesan Chicken Lasagna (Printable Version)
Creamy garlic Parmesan chicken rolled in lasagna noodles with béchamel and melted cheese, baked golden.
# What You 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
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain carefully and lay them flat on a baking sheet or clean kitchen towel to prevent sticking.
03 - In a large mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup mozzarella, 3/4 cup Parmesan, minced garlic, chopped parsley, salt, and black pepper. Stir until all ingredients are evenly incorporated.
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 whole milk while whisking to prevent lumps. Simmer 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 1/3 cup Parmesan cheese, salt, and pepper.
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 approximately 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, coating them evenly. Sprinkle the 2 cups of mozzarella and 1/2 cup of Parmesan 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.
08 - Remove from the oven and let rest for 5 minutes before serving. Garnish with additional chopped fresh parsley if desired.
# Expert Tips:
01 -
- The garlic Parmesan béchamel is the kind of sauce that makes you want to lick the saucepan clean while nobody is looking.
- Roll ups look elegant on the plate but require far less layering anxiety than a traditional lasagna.
- Leftover rotisserie chicken transforms into something that tastes like you spent all day cooking.
02 -
- Overcooking the noodles before rolling leads to tears and frustration, so pull them from the water a minute before you think they are done.
- The béchamel will seem thin right after you add the milk, but trust the process and keep whisking because it thickens quickly in those last thirty seconds.
03 -
- Let the béchamel cool slightly before pouring it over the roll ups because a piping hot sauce can start cooking the cheese filling before the oven even gets involved.
- Use a small offset spatula to spread the filling on the noodles because it gives you a thin even layer that rolls cleanly without squeezing out the sides.