Garlic Parmesan Chicken Lasagna (Printable Version)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles and baked in cheesy sauce for a comforting Italian dish.
# What You'll Need:
→ Chicken Ricotta 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 fresh parsley, chopped
07 - 1 large egg
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ Lasagna Noodles 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
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray and set aside.
02 - Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain, rinse gently under cool water, and lay each noodle flat on a clean baking sheet or parchment paper 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 pepper. Stir until all ingredients are evenly incorporated.
04 - Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly to form a roux. Gradually pour in milk while whisking continuously to prevent lumps. Cook and stir until the sauce thickens, about 3 to 4 minutes. Remove from heat and stir in Parmesan cheese and garlic powder. Season with salt and pepper to taste.
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, fitting them snugly in rows. Pour the creamy Parmesan sauce over the roll ups, followed by the remaining marinara sauce, ensuring even coverage.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly over the top. Bake uncovered for 30 to 35 minutes until the cheese is melted, bubbly, and golden brown. Let rest for 5 to 10 minutes before serving.
# Expert Advice:
01 -
- The creamy Parmesan sauce pooled between the rolls is the kind of thing you will want to eat off a spoon before it even reaches the baking dish.
- Each roll up is its own perfect portion, which means no messy slicing and no arguments over who got the bigger piece.
02 -
- Overcooked noodles will rip when you try to roll them, which I learned the hard way after fishing shredded noodle scraps out of a pan and calling it deconstructed lasagna.
- Letting the assembled dish rest before serving is not optional because the sauce needs to set up or every roll up will collapse into a cheesy puddle on the plate.
03 -
- A zip top bag with the corner snipped off makes filling and spreading the noodles infinitely faster and neater than using a spoon.
- Shredding your own cheese from a block instead of using pre shredded bags eliminates the anti caking additives that prevent cheese from melting smoothly.