Garlic Parmesan Chicken Lasagna (Printable View)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles and baked in cheesy sauce.
# Ingredient List:
→ 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 whole milk
17 - 1/2 cup grated Parmesan cheese
18 - 1/2 teaspoon garlic powder
19 - Salt and pepper, to taste
# How to Make It:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain, rinse gently 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 cheese, mozzarella cheese, Parmesan cheese, minced garlic, chopped parsley, egg, salt, and black pepper. Stir until evenly incorporated.
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 constantly. Continue cooking and whisking until the sauce 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 each cooked noodle flat and spread 2 to 3 tablespoons of the chicken filling along the length of each noodle. Roll each noodle up tightly from one end to the other.
06 - Place each rolled noodle seam-side down in the baking dish. Pour the creamy Parmesan sauce over the roll ups, followed by the remaining marinara sauce spread evenly on top.
07 - Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the sauced roll ups.
08 - Bake uncovered for 30 to 35 minutes until the cheese is bubbly and golden brown on top. Remove from the oven and let rest for 5 to 10 minutes before serving.
# Expert Suggestions:
01 -
- Individual roll ups mean everyone gets perfectly portioned servings with no arguing over who got the corner piece.
- The creamy Parmesan sauce poured over the top takes this miles beyond ordinary marinara drenched lasagna.
- Rotisserie chicken does the heavy lifting so you get all the comfort with half the effort of starting from raw protein.
02 -
- Overcooked noodles will tear when you try to roll them, so pull them off the heat a minute before the package says they are done.
- Letting the roll ups rest after baking is not optional because cutting into them too early means all that gorgeous filling spills out onto the plate.
03 -
- Use a small offset spatula to spread the filling onto each noodle because it gives you an even layer without tearing the delicate pasta.
- Reserve a quarter cup of the pasta cooking water and stir it into the creamy sauce if it thickens too much while you are assembling everything else.