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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!!!


I’m bringing out all of the bells and whistles.

And you already know that includes my favourite garlic Parmesan cream sauce.

Besides we’re dousing our rooster lasagna roll ups proper in them.

Better of all, you possibly can freeze these as wanted – good for brand new mothers, dads or these with appendixes that simply needed to come out!

INGREDIENTS:

  • 12 lasagna noodles
  • 2 half cups leftover shredded rotisserie rooster
  • 2 (15-ounce) container ricotta cheese
  • 1/four cup pesto, selfmade or store-bought
  • 2 cups shredded mozzarella cheese, divided

FOR THE GARLIC PARMESAN CREAM SAUCE

  • 1/four cup unsalted butter
  • four cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup rooster broth, or extra, as wanted
  • 1 teaspoon dried thyme
  • half teaspoon dried basil
  • 1/three cup heavy cream
  • half cup freshly grated Parmesan
  • Kosher salt and freshly floor black pepper, to style

DIRECTIONS:

  1. Preheat oven to 375 levels F.
  2. To make the garlic parmesan cream sauce, soften butter in a big skillet over medium warmth. Add garlic, and prepare dinner, stirring incessantly, till aromatic, about 1-2 minutes. Whisk in flour till flippantly browned, about 1 minute.
  3. Progressively whisk in rooster broth, thyme and basil. Cook dinner, whisking always, till included, about 1-2 minutes. Stir in heavy cream and Parmesan till barely thickened, about 1-2 minutes. If the combination is just too thick, add extra heavy cream as wanted; season with salt and pepper, to style.
  4. Unfold 1 cup garlic parmesan cream sauce onto the underside of a 9×13 baking dish; put aside.
  5. In a big pot of boiling salted water, prepare dinner lasagna noodles in response to package deal directions; drain effectively.
  6. In a big bowl, mix rooster, ricotta, pesto and 1 cup mozzarella; season with salt and pepper, to style.
  7. Lay lasagna noodles flat and unfold 1/three cup ricotta combination evenly alongside every noodle. Roll up and place seam aspect down within the ready baking dish; repeat with remaining noodles and filling. Prime with remaining garlic parmesan cream sauce and sprinkle with remaining 1 cup mozzarella.*
  8. Place into oven and bake for 25-30 minutes, or till lasagna rolls are heated by way of and the cheese is starting to brown.
  9. Serve instantly.

NOTES:

*MAKE-AHEAD: Cowl lasagna roll ups tightly with plastic wrap. Refrigerate as much as 24 hours. To bake, take away plastic wrap, cowl and bake for 40 minutes. Uncover; bake for a further 10-15 minutes, or till utterly cooked by way of.

*TO FREEZE: Cowl lasagna roll ups tightly with plastic wrap, then aluminum foil. Freeze as much as three months. To bake, take away plastic wrap, cowl and bake for 90 minutes. Uncover; bake for a further 10-15 minutes, or till utterly cooked by way of.

6 Comments

  1. 5 stars
    Oh, yum, what beautiful pictures to start the day. I was always told that cooking an ice cold piece of meat increases shrinkage, for some reason. Don’t know the science behind that, though. All great tips, Sommer, many thanks and Friday hugs to one and all.

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