Garlic Parmesan Chicken Lasagna (Printable Version)
Creamy garlic Parmesan chicken rolled in tender lasagna noodles and baked in rich béchamel sauce until golden.
# What You'll Need:
→ Chicken Filling
01 - 2 cups cooked chicken breast, shredded
02 - 1 cup ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 3/4 cup freshly grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Lasagna and Assembly
09 - 12 lasagna noodles
10 - 2 cups shredded mozzarella cheese, for topping
11 - 1/2 cup grated Parmesan cheese, for topping
→ Béchamel Sauce
12 - 3 tablespoons unsalted butter
13 - 3 tablespoons all-purpose flour
14 - 2 cups whole milk
15 - 4 cloves garlic, minced
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper
18 - 1/3 cup grated Parmesan cheese
# Directions:
01 - Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente. Drain carefully and lay them flat on a baking sheet to prevent sticking.
03 - In a large mixing bowl, combine the shredded chicken, ricotta, 1 cup mozzarella, 3/4 cup Parmesan, minced garlic, parsley, salt, and black pepper. Stir until all ingredients are evenly distributed.
04 - Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Sprinkle in the flour and whisk constantly for 1 minute to form a roux. Gradually pour in the whole milk while whisking continuously. Simmer for 3 to 4 minutes, stirring frequently, until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 1/3 cup Parmesan, salt, and pepper.
05 - Spread 1/2 cup of béchamel sauce evenly across the bottom of the prepared baking dish. Lay each noodle flat and spread 2 to 3 tablespoons of the chicken filling over the surface. Roll each noodle up tightly and place seam side down in the dish.
06 - Pour the remaining béchamel sauce over the assembled roll ups, coating them evenly. Sprinkle the 2 cups mozzarella and 1/2 cup Parmesan over the top.
07 - Cover the dish tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10 to 15 minutes until the cheese is golden brown and the sauce is bubbling.
08 - Remove from the oven and let rest for 5 minutes. Garnish with additional fresh parsley if desired and serve warm.
# Expert Hints:
01 -
- Roll ups look fancy on the plate but are genuinely simple once you get the hang of rolling them.
- The bechamel sauce tastes like something from a restaurant, yet it comes together in under ten minutes on your stovetop.
- Leftovers reheat beautifully the next day, which means lunch is already handled.
02 -
- Overcooking the noodles before rolling makes them tear, so pull them from the water a minute early because they will finish cooking in the oven.
- Adding the milk too fast to your bechamel causes lumps, so pour it in slowly while whisking the whole time for the silkiest result.
03 -
- Use a small offset spatula to spread the filling evenly on each noodle, which makes rolling faster and prevents tearing.
- A pinch of red pepper flakes in the chicken filling adds a subtle warmth that balances the richness of the cheeses beautifully.