Lasagna Roll Ups with Garlic Parmesan Cream Sauce
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
12 servings
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Course
Main Course
Lasagna Roll Ups with Garlic Parmesan Cream Sauce
Description
This recipe starts by preparing a garlic parmesan cream sauce from butter, minced garlic, and a roux of flour. Chicken broth, thyme, basil, heavy cream, and freshly grated Parmesan cheese are whisked in and cooked until slightly thickened, creating a smooth, flavorful sauce. Lasagna noodles are cooked and drained, then spread with a mixture of shredded rotisserie chicken, ricotta cheese, pesto, and mozzarella, seasoned with salt and pepper.
Each noodle is rolled up with the filling and arranged in a baking dish spread with part of the cream sauce. Additional sauce and mozzarella cover the rolls before baking at 375°F until heated through and bubbly. The final dish combines the softness of pasta with creamy, herbed chicken filling and a garlicky, cheesy sauce coating.
Lasagna Roll Ups offer a convenient, portioned alternative to layered lasagna, making serving and leftovers manageable. The rich cream sauce and pesto add complexity without heaviness.
This recipe can be made ahead and refrigerated for up to 24 hours before baking, or frozen for up to 3 months. Reheating times vary, with covered baking restoring warmth and texture. Removing plastic wrap before baking is important for even cooking. These notes support meal planning and storage versatility for home cooks.
Ingredients
- 12 lasagna noodles
- 2 ½ cups rotisserie chicken leftover, shredded
- 2 (15-ounce) container ricotta cheese
- ¼ cup pesto homemade or store-bought
- 2 cups mozzarella cheese divided, shredded
For the garlic parmesan cream sauce
- ¼ cup butter unsalted
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth or more, as needed
- 1 teaspoon thyme dried
- ½ teaspoon basil dried
- ⅓ cup heavy cream
- ½ cup Parmesan Cheese freshly grated
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
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
- Lasagna roll ups can be made ahead and refrigerated for up to 24 hours before baking; cover tightly with plastic wrap.
- To freeze, wrap roll ups tightly with plastic wrap and aluminum foil; freeze for up to 3 months.
- Bake refrigerated roll ups covered for 40 minutes, then uncovered for 10-15 minutes until cooked through.
- For frozen roll ups, bake covered for 90 minutes and then uncovered for 10-15 minutes until completely cooked.
User Reviews
Overall Rating
4.8
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