Forget everything you think you know about lasagna. These aren’t slices of layered pasta, but delicate roll-ups bursting with a bright, zesty filling of shredded chicken, ricotta, and a generous dose of lemon and garlic. Each bite offers a perfect balance of creamy, savory, and tangy flavors, all nestled within a comforting, cheesy sauce. This is comfort food elevated, guaranteed to become a family favorite.
Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 6
Cook Time: 35 minutes
Servings: 6
Ingredients
- 12 lasagna noodles
- 2 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 1/4 cup lemon juice (from about 2 lemons)
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 24 oz jar marinara sauce
- 2 cups shredded mozzarella cheese
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Step-by-Step Instructions
- Cook lasagna noodles according to package directions. Drain and rinse with cold water to prevent sticking; set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until browned and cooked through, about 8-10 minutes. Let cool slightly, then shred with two forks.
- Add minced garlic and lemon juice to the skillet and cook for 1 minute until fragrant. Add shredded chicken and toss to coat. Remove from heat.
- In a large bowl, combine ricotta cheese, Parmesan cheese, parsley, oregano, salt, and pepper. Gently fold in the chicken and lemon mixture.
- Preheat oven to 375°F (190°C). Spread about 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
- Spoon approximately 1/3 cup of the chicken-ricotta mixture onto each lasagna noodle and roll it up tightly. Place the roll-ups seam-side down in the prepared baking dish.
- Pour the remaining marinara sauce over the lasagna roll-ups, ensuring they are evenly coated.
- Sprinkle evenly with the shredded mozzarella cheese.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 15 minutes, or until bubbly and golden brown.
- Let stand for 5-10 minutes before serving.
Expert Tips for Success
- Don’t overcook the noodles – they’ll become too fragile to roll.
- Use full-fat ricotta cheese for the creamiest texture.
- If the chicken mixture seems too wet, add a tablespoon of breadcrumbs to help bind it.
- You can prepare the chicken and ricotta mixture ahead of time and store it in the refrigerator for up to 24 hours.
- For extra flavor, add a pinch of red pepper flakes to the chicken mixture.
- To ensure even cooking, rotate the baking dish halfway through the baking time.
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Frequently Asked Questions
Q: Can I use rotisserie chicken instead of cooking chicken breasts?
A: Absolutely! Using about 3 cups of shredded rotisserie chicken will save you time and still taste delicious.
Q: Can I freeze these lasagna roll-ups?
A: Yes, you can. Assemble the roll-ups, but do not bake them. Wrap tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding about 10-15 minutes to the baking time.
Q: I don’t have fresh parsley. Can I use dried?
A: Yes, you can substitute 1 tablespoon of dried parsley for 1/4 cup of fresh parsley.
Thank you for trying out this recipe! We hope you and your family enjoy it.
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