Lasagna Roll Ups with Garlic Parmesan Cream Sauce
Freezer-friendly make-ahead lasagna roll ups with the creamiest and most epic garlic cream sauce!!!
Remember how I said I was making up for lost time for eating all that really REALLY good hospital jello?
Well, that’s what I’m doing here.
I’m bringing out all the bells and whistles.
And you know that involves my favorite garlic Parmesan cream sauce.
Except we’re dousing our chicken lasagna roll ups right in them.
Best of all, you can freeze these as needed – perfect for new moms, dads or those with appendixes that just had to come out!
Lasagna Roll Ups with Garlic Parmesan Cream Sauce
Freezer-friendly make-ahead lasagna roll ups with the creamiest and most epic garlic cream sauce!!!
Ingredients
- 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
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.
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Hello Chungah. Quick question. Do you think I can make this as far as the “roll up” wrap individually and freeze? Then thaw overnight in the refrigerator. I will make the sauce the day of and assemble everything. I’m afraid the sauce will separate if frozen. I do have time the day of my event to make the sauce.
Thank you……
Sue
Ok. This was DELICIOUS! Seriously, WOW. I only used 8oz ricotta + 8oz cottage cheese (plus the chicken, mozzarella and pesto) for the filling and it was perfect for 12 rolls. I added extra pesto per previous reviews and doubled the sauce – perfect!
Can I freeze this after baking ??
I thought it was ok, but the rest of the family including picky kids loved it!
Very tasty recipe- wouldn’t change a thing.
This recipe was good but needed mushrooms and spinach to complete the dish for my taste. The sauce was good and I felt it was sufficient without being overly saucy! You were to add salt and pepper to individual taste so if you felt it was too salty, you just added too much!
The add ins I mentioned were just individual taste and don’t reflect on the recipe as given.
This was so yummy!! The sauce is amazing! I’m not a big ricotta fan so I only used one 15oz and it was just right. I also used a little extra homemade pesto because more pesto is never a bad thing. I will definitely make this again.
The only thing I would do different next time is double the sauce. Maybe even put a little sauce on each one after I spread the filling. That would take it to the next level! Delicious though! Thank you!!
I know everyone is raving about the sauce but just curious has anyone used store bought garlic cream sauce?
Has anyone tried adding veggies like spinach or mushrooms to the sauce for freezing/refrigerating? Did you saute separately or just fold them into the sauce before pouring over the rolls? This recipe looks perfect for nights when I’m not home to make dinner, but I’d like to make it an all-in-one so it can be tossed in the oven when someone gets home from work. Gotta get that roughage in! Thoughts?
This looks great! I’ve been looking for something like this to go in my recipe book alongside my freezer baked ziti.
Such a great family recipe. Invited the ñeigjbors over and they even loved it
I haven’t made this yet. Is there a video?
My family “tore-up” these lasagna rolls (thank you for recipe)!!
My husband and I made this and loved it! We will be making it again. We made half of the recipe as it is just the two of us. I would probably make it without chicken next time. Also I like the idea of subbing half and half for the cream as I always have that on hand and had to buy heavy cream specially for this recipe.
I followed the recipe exactly. The garlic cream sauce is good, although certainly not for the calorie conscious. The pesto is an excellent addition and the rotisserie chicken adds great flavor. The ricotta makes the filling a little gritty – I think a mixture of cottage cheese and ricotta would be better. If I make this again I will use low-fat versions of cottage cheese and ricotta in the filling and substitute whole milk or half and half in the sauce.. The cream is really not necessary since flour is used to thicken the sauce and the Parmesan cheese adds more body.
I loosely followed the filling recipe but made enough modifications based on what I had on hand/personal preference that I can’t comment on the filling as written, but the garlic parmesan sauce is AMAZING! I will definitely be making that again!
What is pesto
What is google?
My family of five did not care for this. It was much too salty and the chicken/cheese mixture seemed to be lacking something.
I omitted the chicken, but this was amazing! Thank you.
This was so delicious!! I live alone but baked the full pan. I know you give instructions for freezing before baking but I need to portion these and freeze after the bake. Is that ok? Really the best dish I’ve made ever!! Thank you.
Instead of baking it can you put it into a crock pot to cook?