Dreamy White Chicken Lasagna (Easy!)

Okay, mama, let’s talk comfort food. You know those nights when everyone’s dragging, and you just need a dinner that feels like a warm hug? This White Chicken Lasagna is IT. It’s creamy, cheesy, and packed with flavor—basically, it’s lasagna without all the fuss of layering a million ingredients. Plus, my kids actually *ask* for it, which, let’s be honest, is a dinnertime miracle. Prepare for happy faces (and maybe even some requests for seconds!). This recipe is a total weeknight win in my book, and I have a feeling it’ll become a family favorite for you too.

Why You’ll Love These

This White Chicken Lasagna is about to become your new go-to because it’s seriously delicious AND easy to whip up. Here’s why:

• Quick to assemble: Forget complicated layering – this comes together in a snap!
• Crowd-pleaser: Even picky eaters will devour this creamy, cheesy goodness.
• Comfort food redefined: It’s the ultimate cozy dinner without the all-day effort.
• Make-ahead friendly: Prep it earlier in the day or even the night before for a stress-free dinner.
• Budget-friendly: Uses simple, affordable ingredients you probably already have.

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 (12-ounce) package lasagna noodles, cooked according to package directions
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 (15-ounce) container ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 cups shredded mozzarella cheese

How to Make

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Cook the lasagna noodles according to the package directions. Be sure to cook them al dente, as they will continue to cook in the oven. Drain and set aside.
3. Make the béchamel sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (this is called a roux).Important! Make sure to cook the roux long enough to get rid of the raw flour taste, but don’t let it brown.
4. Gradually whisk in the milk, making sure to break up any lumps. Bring the mixture to a simmer, stirring constantly, and cook for 5-7 minutes, or until the sauce has thickened.
5. Remove the sauce from the heat and stir in the salt, pepper, and nutmeg. Set aside.
6. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and parsley. Mix well.
7. Assemble the lasagna: Spread a thin layer of the béchamel sauce in the bottom of the prepared baking dish.
8. Arrange a layer of lasagna noodles over the sauce, overlapping as needed.
9. Spread half of the ricotta cheese mixture over the noodles. Top with half of the shredded chicken and one-third of the mozzarella cheese.
10. Drizzle with another layer of the béchamel sauce.
11. Repeat layers: noodles, remaining ricotta mixture, remaining chicken, another third of the mozzarella, and béchamel sauce.
12. Top with a final layer of noodles and the remaining béchamel sauce. Sprinkle with the remaining mozzarella cheese.
13. Bake in the preheated oven for 25-30 minutes, or until the lasagna is bubbly and the cheese is melted and lightly golden brown.Tip: If the top is browning too quickly, you can tent the lasagna with foil during the last 10 minutes of baking.
14. Let the lasagna stand for 10-15 minutes before cutting and serving. This allows the lasagna to set and makes it easier to slice.

Tips & Tricks

Want to take your White Chicken Lasagna to the next level? Here are a few of my favorite tips and tricks: