Garlic Parmesan Chicken Lasagna Roll-Ups 🧄🧀🍗
Creamy, cheesy lasagna noodles rolled around a flavorful garlic Parmesan chicken filling, then baked in a rich Alfredo-style sauce. These roll-ups are a comforting twist on classic lasagna and perfect for family dinners.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: About 1 hour
Servings: 8 roll-ups
Ingredients
Lasagna Roll-Ups
- 8–10 lasagna noodles
- 2 cups cooked chicken, shredded or finely chopped
- 15 ounces (425 g) ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh basil, chopped (optional)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups fresh spinach, chopped (optional)
Garlic Parmesan Cream Sauce
- 3 tablespoons butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Salt to taste
Topping
- 1½ cups shredded mozzarella cheese
- 2 tablespoons Parmesan cheese
- Fresh parsley for garnish
Instructions
1. Cook the Lasagna Noodles
- Bring a large pot of salted water to a boil.
- Cook noodles according to package directions until just tender.
- Drain and lay flat on a lightly oiled surface to prevent sticking.
(Skip this step if using oven-ready roll-up sheets.)
2. Prepare the Chicken Filling
In a large bowl, mix together:
- Shredded chicken
- Ricotta cheese
- Mozzarella
- Parmesan
- Egg
- Garlic
- Parsley
- Basil
- Italian seasoning
- Salt and pepper
- Spinach (if using)
Stir until well combined.
3. Make the Garlic Parmesan Sauce
- Melt butter in a saucepan over medium heat.
- Add garlic and cook for 30 seconds.
- Whisk in flour and cook for 1 minute.
- Slowly add milk and cream, whisking until smooth.
- Simmer until slightly thickened.
- Stir in Parmesan cheese, Italian seasoning, salt, and pepper.
4. Assemble the Roll-Ups
- Preheat oven to 375°F (190°C).
- Spread about ½ cup sauce on the bottom of a 9×13-inch baking dish.
- Lay each noodle flat.
- Spread a layer of chicken filling over each noodle.
- Roll tightly from one end to the other.
- Place seam-side down in the baking dish.
5. Bake
- Pour remaining garlic Parmesan sauce over the roll-ups.
- Sprinkle with mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10 minutes until bubbly and golden.
- Garnish with fresh parsley.
Serving Suggestions
Serve with:
- Garlic bread
- Caesar salad
- Roasted broccoli
- Green beans
- Tomato cucumber salad
Variations
Bacon Garlic Chicken Roll-Ups
Add:
- ½ cup cooked crumbled bacon
Spinach Artichoke Version
Add:
- Chopped artichoke hearts
- Extra spinach
- Cream cheese
Spicy Version
Add:
- Red pepper flakes
- Pepper jack cheese
- Cajun seasoning
Low-Carb Option
Replace lasagna noodles with:
- Zucchini strips
- Eggplant slices
- Low-carb pasta sheets
Storage
- Refrigerator: Store covered for up to 4 days.
- Freezer: Freeze assembled roll-ups before baking for up to 3 months.
- Reheat: Bake covered at 350°F (175°C) until warmed through.
Approximate Nutrition (Per Roll-Up)
- Calories: 430
- Protein: 32 g
- Carbohydrates: 34 g
- Fat: 22 g
- Fiber: 2 g
- Sodium: 620 mg
Tips for Perfect Roll-Ups
- Slightly undercook noodles so they don’t tear while rolling.
- Use rotisserie chicken for a fast and flavorful filling.
- Let the baked roll-ups rest for 5–10 minutes before serving so the layers hold together.
- Freshly grated Parmesan melts best into the sauce for a smooth, creamy texture.