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Recipe Ingredients

For the Sauce:

  • 2 Tbsp. olive oil
  • 3 cloves garlic, finely minced or grated
  • 3 Tbsp. flour
  • 2 c. 2% milk, warmed (plus more if needed to thin the sauce)
  • 1/2 c. freshly-grated Parmesan cheese
  • Kosher salt
  • Fresh cracked black pepper
  • Freshly grated nutmeg

For the Rollups:

  • 1 lb. shredded chicken breast (can use rotisserie chicken)
  • 2 c. Galbani® Ricotta Cheese
  • 2 c. shredded mozzarella cheese
  • 1/4 c. fresh flat-leaf parsley leaves, chopped + more for garnish
  • 3/4 c. grated Parmesan cheese
  • 2 eggs, lightly beaten
  • Kosher salt
  • Fresh cracked black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 8 lasagna noodles, cooked slightly al dente


Recipe Directions

  • Preheat oven to 350 degrees F.
  • In a large pot of salted water boil the lasagna noodles to al dente. Drain and reserve.
  • Meanwhile, heat the olive oil in a large saute pan over medium heat. Add garlic and saute one minute. Sprinkle in the flour, and whisk for a minute to cook out the raw flour taste.
  • Slowly add the milk, whisking to combine until smooth. Bring the mixture to a simmer. Let cook for an additional minute until thickened, then whisk in Parmesan cheese. Season with salt, pepper, and nutmeg to taste. Remove from the heat.
  • In small greased casserole pan, spoon enough of the Alfredo sauce to cover the bottom.
  • In a large bowl combine the shredded chicken, ricotta cheese, parsley, eggs, mozzarella cheese, Parmesan cheese, onion powder, garlic powder, salt, and pepper. Mix well.
  • Lay out the lasagna noodles and spread about 1/2 cup of the chicken mixture down the length of the noodle. Carefully roll the noodle and place seam side down in the casserole dish. Continue with the remaining noodles.
  • Thin the sauce with additional milk if needed then top the rollups with remaining sauce. Cover the dish with foil and bake for 30 minutes.

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