(ads will not print)
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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
(ads will not print)