Lasagna Roll Ups with Garlic Parmesan Cream Sauce

Name: Lasagna Roll Ups with Garlic Parmesan Cream Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 12 lasagna noodles; 2 ½ cups leftover shredded rotisserie chicken; 2 (15-ounce) container ricotta cheese; ¼ cup pesto; 2 cups shredded Mozzarella cheese; ¼ cup unsalted butter; 4 cloves garlic; 2 tablespoons all-purpose flour; 1 cup chicken broth; 1 teaspoon dried thyme; ½ teaspoon dried basil; ⅓ cup heavy cream; ½ cup freshly grated parmesan; Kosher salt and freshly ground black pepper

User Reviews

4.8

51 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
12 servings
Course
Main Course

Lasagna Roll Ups with Garlic Parmesan Cream Sauce

Iris Warren

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Freezer-friendly make-ahead lasagna roll ups with the creamiest and most epic garlic cream sauce!!!

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Ingredients

Servings

12 lasagna noodles
2 ½ cups leftover shredded rotisserie chicken
2 (15-ounce) container ricotta cheese
¼ cup pesto homemade or store-bought
2 cups shredded Mozzarella cheese divided

For the garlic parmesan cream sauce

¼ cup unsalted butter
4 cloves garlic minced
2 tablespoons all-purpose flour
1 cup chicken broth or more, as needed
1 teaspoon dried thyme
½ teaspoon dried basil
⅓ cup heavy cream
½ cup freshly grated parmesan
Kosher salt and freshly ground black pepper to taste

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Instructions

Preheat oven to 375 degrees F.
To make the garlic parmesan cream sauce, melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes.
Stir in heavy cream and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside.
In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well.
In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste.
Lay lasagna noodles flat and spread 1/3 cup ricotta mixture evenly along each noodle. Roll up and place seam side down in the prepared baking dish; repeat with remaining noodles and filling. Top with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.*
Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
Serve immediately.

Notes

*MAKE-AHEAD: Cover lasagna roll ups tightly with plastic wrap. Refrigerate up to 24 hours. To bake, remove plastic wrap, cover and bake for 40 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.
*TO FREEZE: Cover lasagna roll ups tightly with plastic wrap, then aluminum foil. Freeze up to 3 months. To bake, remove plastic wrap, cover and bake for 90 minutes. Uncover; bake for an additional 10-15 minutes, or until completely cooked through.