Garlic Parmesan Chicken Lasagna (Printable)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles and baked in a cheesy, golden 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
# How to Make It:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Cook lasagna noodles according to package instructions until al dente. Drain and lay each noodle flat on a baking sheet or clean surface to prevent sticking.
03 - In a large mixing bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, minced garlic, parsley, egg, salt, and black pepper. Stir until all ingredients are evenly incorporated.
04 - Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually pour in milk while whisking continuously until the sauce thickens. Stir in Parmesan cheese and garlic powder. Season with salt and pepper to taste. Remove from heat.
05 - Spread 1/2 cup marinara sauce evenly across the bottom of the prepared baking dish. Lay each lasagna 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.
06 - Pour the creamy Parmesan sauce over the roll ups, followed by the remaining marinara sauce. Sprinkle shredded mozzarella and grated Parmesan evenly over the top.
07 - Bake for 30 to 35 minutes until the cheese is melted, bubbly, and golden on top. Let rest for 5 to 10 minutes before serving.
# Expert Tips:
01 -
- Each roll up is its own perfect little portion, so there is no guessing when you plate them for guests.
- The creamy Parmesan sauce layered with marinara creates a richness that tastes like you spent all day cooking.
- Using rotisserie chicken means you can pull this together on a Tuesday without breaking a sweat.
02 -
- Overcooked noodles will tear when you try to roll them, so pull them off the heat a minute early.
- Letting the roll ups rest after baking makes a huge difference in how well they hold their shape on the plate.
03 -
- Use a small offset spatula to spread the filling evenly on each noodle for uniform roll ups that cook at the same rate.
- Cover the dish loosely with foil for the first 20 minutes of baking, then uncover so the cheese browns without drying out.