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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I think I am gonna have to make this one. Love the idea of freezing it.
I’m going to try substituting cottage cheese for ricotta. I’m just not a fan. Looking forward to testing this out. Thanks for such great recipes.
Stupid question, but did you use a total of 2 containers of 15 oz Ricotta cheese, making 30 ounces total?
Yes, but you do not have to use all of it if it is too much.
Thanks for asking, Krystal, I had the same question 🙂
me too!
I cooked this yesterday. It’s was really amazing. I brought the leftovers to work for my co-workers to try and they loved it. I absolutely love the garlic cream sauce…this one’s a keeper and I will be using this sauce in other pasta recipes. Definitely 2 thumbs up!!!
Did you roll them length-way or sideways
Lengthwise.
Can a substitute another ingredient for the pesto sauce in this recipe; otherwise looks great. Thanks, Joyce
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Looks great, can’t wait to try! Any plans on 2nd book? Mmmmmmm good
I’m working on it! 🙂
I think I’m scared to ask about the nutrition facts on this one….looks AMAZING! Maybe I can save this for my sheet day? 🙂 Love your recipes and your cookbook!!
Sounds yummy! What changes in timing & pan size would you recommend for making this as a regular lasagna?
Cooking time / pan size should stay about the same for a traditional lasagna.
This looks delicious! Is heavy cream the same thing as half and half? If so, can I use non fat half and half?
They are actually not the same, but you can substitute half and half, although heavy cream is best!
Chungah, I cannot wait to try your Lasagna Rollups and I hate to bother you but what size pan did you use and do you freeze the dish before or after baking? Thank you!
I used a 9×13 baking dish. You can freeze prior to baking.
To freeze, would you cook these first or put them in the freezer ready to bake?
You can pop it in the freezer ready to bake.
Are these cooked prior to freezing; or rolled and frozen. How do you prepare frozen? Do you thaw?
These are rolled and frozen, no thawing needed.
*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.
I definitely approve of the roll up idea! It kind of reminds me of cannelloni (:
Oh yes. I’ve been following you and your recipes for some time now. Apparently you have more fun with your food than even I do. hahaha
Thank you for continuing to delight the rest of us. I’m making this for dinner tomorrow.
Can’t wait to try it,it looks delicious!
Is it best to freeze before or after cooking?
Is it best to cook from frozen or defrosted?
Great idea
You can freeze prior to baking. No need to defrost! 🙂
If I wanted to prepare this ahead of time, freeze, then reheat, should I under-cook the roll-ups to allow for the reheating? Is it possible to do this with this dish without ending up with soggy lasagna noodles?
No need to undercook! Lasagna noodles are resilient. 🙂
This looks ABSOLUTELY incredible!!! Am I freezing before or after baking? and once thawed from frozen state (but still cold) how long do you think it should be baked? Or can it be baked from frozen state?
These are rolled and frozen, no thawing needed.
*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.