Lasagna Roll Ups with Garlic Parmesan Cream Sauce — Damn Delicious

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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 Rolls Up with Garlic Parmesan Cream Sauce

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Freezer-friendly make-ahead lasagna roll ups with the creamiest and most epic garlic cream sauce.


  • 12 lasagna noodles
  • 2 1/2 cups leftover shredded rotisserie chicken
  • 2 (15-ounce) container ricotta cheese
  • 1/4 cup pesto, homemade or store-bought
  • 2 cups shredded mozzarella cheese, divided

For the garlic parmesan cream sauce

  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth, or more, as needed
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/3 cup heavy cream
  • 1/2 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Spread 1 cup garlic parmesan cream sauce onto the bottom of a 9×13 baking dish; set aside.
  5. In a large pot of boiling salted water, cook lasagna noodles according to package instructions; drain well.
  6. In a large bowl, combine chicken, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to taste.
  7. 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.*
  8. Place into oven and bake for 25-30 minutes, or until lasagna rolls are heated through and the cheese is beginning to brown.
  9. Serve immediately.

*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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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.

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. 🙂

Is it best to freeze before or after cooking?
Is it best to cook from frozen or defrosted?

You can freeze prior to baking. No need to defrost! 🙂

Can’t wait to try it,it looks delicious!

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.

I definitely approve of the roll up idea! It kind of reminds me of cannelloni (:

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.

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.

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.

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!

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.

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!!

Looks great, can’t wait to try! Any plans on 2nd book? Mmmmmmm good

I’m working on it! 🙂

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.

Did you roll them length-way or sideways

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.

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 🙂

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.

I think I am gonna have to make this one. Love the idea of freezing it.

So funny stumbling across this recipe because I just had my appendix out as well!! This looks delicious, can’t wait to try it out!

This maybe a crazy question, but could you use shells instead of lasagna noodles or are lasagna noodles more sturdy? I wanted to make this for my son in college and freeze it for him and his roomates. Cant wait to try it…Looks Damn D-lish!

Yes, you can absolutely use shells! What a great idea!


Yes, you can make these in advance and keep frozen – that’s the beauty of this recipe! However, you may need to reduce baking time as needed for 3-4 rolls.

Prepared pan yesterday, tossed in frig, used as side dish for simple salmon and prosciutto-wrapped asparagus. Absolutely in credible – guests raving about how gorgeous and tasty the roll ups were. Thanks for this great recipe. Great call on the Kroger pesto! What a time saver. Followed directions excepting as follows: omitted chicken, cut ricotta to about 20 ozs and finished cooking under the broiler.

If I want this dish meatless , and I eliminate chicken ,what do I substitute instead,or can I just leave out it out ?

Chungah, I have to compliment you on your patience and diplomacy with your commenters. I couldn’t do it. Numerous people ask the exact same questions (why don’t they read other comments first?) and some ask questions that are clearly answered if they actually read the recipe to begin with. And some of the questions seem to me to be downright stupid if you have half a brain. I guess this is why I just couldn’t be a recipe blogger even though I have given it some thought. I would not have the patience. So hats off to you. BTW, this recipe sounds wonderful. Anxious to make it.

Made this last night, and it was delicious! My only comment is to increase the amount of pesto to get some extra flavor.

Yes, I think that would be perfect. We liked this a lot, but felt it needed a bit more of something. Increasing the pesto would do it, I bet.

Thank you so much for this! Instead of making lasagna rollups, I use this for a non-marinara version of baked ziti… so good! And it works well for meal prep!

I just made this for dinner tonight and it was amazing. I was looking for some new recipes and a friend of mine recommended you. This will definitely be added to my list of meals to make again. Thank you.

I’m thinking of substituting crab for the chicken and giving this a try!

oooo that sounds delish!

What did you add at the end (the green sprinkled stuff on top)?

This was very good. I thought it needed more garlic or a bit more flavor of some kind. We ate half for dinner and I made a freezer meal of the rest. This recipe ended up being rather expensive with all the ingredients called for, so I might save it for special occasions. It makes a lovely presentation.

I made this for dinner tonight, and I think I’ve died and gone to heaven. I want to bathe in the cream sauce, and the stuffing is to die for. I have texted this recipe out to so many of my friends, everyone needs to experience this. Thank you!!

Your recipe looks amazing and I was wondering if I could substitute ground chicken? Of course I would brown the chicken first, but do you think it might work.

Yes, that sounds like a great idea!

Okay……will let you know how it goes tomorrow. Thanks

Sauce was simply astounding! I did use the ground chicken and added chopped onions ( cooked together first) . Then, decided to give it a “cordon blue” twist and added sliced black forest ham and swiss cheese onto the lasagna noodles before adding the ricotta / ground chicken mix, didn’t add the pesto, but did add extra romana/parmesan cheese mix. I was a bit nervous that there might be a lack of flavour, but decided to make a double batch of your fabulous garlic parmesan sauce and the family were over the moon. ALL leftovers were grabbed for upcoming lunches and I have promised to make again. Thanks so much ……

That’s so awesome to hear Sarah! So happy to hear everyone enjoyed it!

This is so good, like one of the best recipes I’ve ever made and I cook alot! I have made this 3 times now so I thought I should let you know! I have made it with manicotti as well and it turned out great. What a great idea adding pesto to the filling, I would have never thought of it and it made it so special I agree with previous commenter to add extra pesto! I would maybe even double the sauce too. Thanks for the awesome recipe!

Thank you so much Kristen! Really glad you liked it.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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