Garlic Parmesan Chicken Lasagna Roll Ups

My sister walked into the kitchen one rainy Sunday, surveyed the chaos of noodles draped over every surface, and asked what on earth I was doing. I told her I was trying to make lasagna feel a little fancier without spending my entire afternoon layering. Those roll ups sitting in the dish looked almost too neat to eat, but the smell of garlic and browning cheese changed her tune fast.

I brought these to a potluck once and watched three people hover near the baking dish pretending to chat while sneaking seconds. There is something about a rolled noodle that makes people think you tried harder than you actually did, and I have never corrected that assumption.

Ingredients

• 2 cups cooked chicken breast shredded: Rotisserie chicken is the move here because it stays moist and shreds beautifully with two forks.
• 1 cup ricotta cheese: Full fat ricotta gives the filling body and a gentle creaminess that binds everything together.
• 1 cup shredded mozzarella cheese: This melts into the filling and creates those irresistible cheese pulls when you cut into a roll.
• 1/2 cup grated Parmesan cheese: Use the good stuff from the refrigerated section for a sharper saltier bite.
• 2 cloves garlic minced: Fresh garlic mashed into the filling makes the whole dish smell incredible while it bakes.
• 2 tablespoons chopped fresh parsley: A little green freshness cuts through all that richness.
• 1 large egg: This holds the filling together so it does not squish out when you roll.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Seasoning the filling separately ensures every bite is balanced.
• 12 lasagna noodles cooked al dente: Stop cooking thirty seconds before the package says so because they finish in the oven.
• 1 1/2 cups marinara sauce: A jarred marinara you already love saves time without sacrificing flavor.
• 1 cup shredded mozzarella for topping: Extra cheese on top creates that golden blistered lid everyone fights over.
• 1/2 cup grated Parmesan for topping: This browns faster than mozzarella and adds a savory crust.
• 2 tablespoons unsalted butter: The foundation of the creamy sauce so start with a good quality butter.
• 2 tablespoons all purpose flour: This thickens the milk into something silky instead of soupy.
• 1 1/4 cups milk: Whole milk makes the sauce luscious but two percent works in a pinch.
• 1/2 cup grated Parmesan for the sauce: Stirring it in off the heat keeps it smooth and prevents clumping.
• 1/2 teaspoon garlic powder: A background hum of garlic that rounds out the sauce without overpowering it.
• Salt and pepper to taste: Taste the sauce before pouring it on because Parmesan is already quite salty.

Instructions

Get the oven ready:

Preheat to 375 degrees and grease a 9 by 13 baking dish so nothing sticks later.

Cook and cool the noodles:

Boil the lasagna noodles until just al dente then drain and lay them flat on a sheet of parchment so they do not curl or tear.

Build the filling:

Toss the shredded chicken with ricotta, mozzarella, Parmesan, minced garlic, parsley, egg, salt, and pepper in a large bowl until it looks like a cohesive spreadable mixture.

Make the creamy Parmesan sauce:

Melt butter in a saucepan, whisk in flour and cook for one minute, then slowly pour in the milk while whisking until it thickens enough to coat the back of a spoon. Take it off the heat and stir in Parmesan and garlic powder, then season to taste.

Start assembling:

Spread half a cup of marinara across the bottom of the dish so the roll ups have a saucy bed to rest on.

Fill and roll:

Spoon two to three tablespoons of filling onto each noodle and spread it edge to edge before rolling tightly and placing seam side down in the dish.

Sauce and cheese layer:

Pour the creamy Parmesan sauce over the roll ups first, then drizzle the remaining marinara on top and finish with both cheeses.

Bake until golden:

Cover loosely with foil and bake for 25 minutes, then remove the foil and bake another 10 minutes until the cheese is bubbling and spotted golden brown.

Save

The night I finally got the roll technique right, my roommate stood in the kitchen doorway with a fork and ate straight from the dish before I could even set the table. That moment convinced me this recipe was a keeper.

Pairings That Work

A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. Crusty garlic bread on the side is technically redundant with all that garlic but nobody has ever complained about too much garlic bread at my table.

Making It Ahead

You can assemble the roll ups a full day in advance and keep them covered in the refrigerator. Just add about ten extra minutes to the bake time if you are going straight from cold to oven, and hold the cheese topping until the last fifteen minutes so it does not dry out.

Leftovers and Storage

Leftover roll ups reheat surprisingly well in a 350 degree oven covered with foil for about fifteen minutes. The microwave works in a rush but the creamy sauce never quite recovers its original texture.

• Store them in an airtight container for up to three days.
• Freeze individual roll ups on a sheet pan before transferring to a freezer bag for longer storage.
• Always label the freezer bag with the date because you will forget what is in there.

Save

These roll ups turned a regular weeknight into something that felt like a dinner party, and that is all I ever want from a recipe. Share them with someone who appreciates extra cheese on top.

Your Recipe Questions Answered

→ Can I use rotisserie chicken for the filling?

Yes, rotisserie chicken is an excellent shortcut. Simply shred the meat and mix it with the ricotta, cheeses, garlic, and seasonings. It saves time and adds great flavor.

→ How do I prevent the lasagna noodles from sticking together?

After cooking the noodles al dente, drain them and lay each one flat on a clean baking sheet or parchment paper. You can lightly brush them with olive oil to keep them separate.

→ Can I assemble these roll ups ahead of time?

Absolutely. Assemble the roll ups in the baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Add the sauces and cheese topping just before baking. You may need to add 5–10 extra minutes to the baking time if going straight from the fridge.

→ What can I substitute for ricotta cheese?

Cottage cheese blended until smooth works as a substitute. You can also use a mix of mascarpone and a little lemon juice for tang, or strained Greek yogurt for a lighter option.

→ How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1–2 minutes, or warm the entire dish in the oven at 350°F until heated through.

→ Can I freeze lasagna roll ups?

Yes, freeze them before or after baking. Assemble the roll ups without the sauce, wrap individually in foil, and freeze for up to 2 months. Thaw overnight in the fridge, add sauce, and bake as directed.