WHITE LASAGNA WITH GREENS, GRUYERE, & GARLIC

25 mins
Serves 1
facebook.com

Directions

  1. 1Preheat oven to 375F.
  2. 2Preheat oven to 375F.
  3. 3Preheat oven to 375F.
  4. 4Heat a large nonstick skillet over medium-high heat.
  5. 5Heat a large nonstick skillet over medium-high heat.
  6. 6Heat a large nonstick skillet over medium-high heat.
  7. 7Add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt to the skillet.
  8. 8Add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt to the skillet.
  9. 9Add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt to the skillet.
  10. 10Sauté the ingredients for about 3-4 minutes, or until mushrooms are softened and their liquid has mostly evaporated.
  11. 11Sauté the ingredients for about 3-4 minutes, or until mushrooms are softened and their liquid has mostly evaporated.
  12. 12Sauté the ingredients for about 3-4 minutes, or until mushrooms are softened and their liquid has mostly evaporated.
  13. 13Add fresh spinach and cook until wilted, about 10-15 seconds.
  14. 14Add fresh spinach and cook until wilted, about 10-15 seconds.
  15. 15Add fresh spinach and cook until wilted, about 10-15 seconds.
  16. 16Remove the pan from heat and stir in chicken.
  17. 17Remove the pan from heat and stir in chicken.
  18. 18Remove the pan from heat and stir in chicken.
  19. 19In a small bowl, whisk ½ cup chicken broth with flour until a thick consistency is formed; set aside.
  20. 20In a small bowl, whisk ½ cup chicken broth with flour until a thick consistency is formed; set aside.
  21. 21In a small bowl, whisk ½ cup chicken broth with flour until a thick consistency is formed; set aside.
  22. 22Combine remaining 1 ½ cups broth, milk, nutmeg, and 1 tsp salt in a medium saucepan and simmer over medium heat, stirring occasionally.
  23. 23Combine remaining 1 ½ cups broth, milk, nutmeg, and 1 tsp salt in a medium saucepan and simmer over medium heat, stirring occasionally.
  24. 24Combine remaining 1 ½ cups broth, milk, nutmeg, and 1 tsp salt in a medium saucepan and simmer over medium heat, stirring occasionally.
  25. 25Once bubbly, add the slurry and whisk continuously.
  26. 26Once bubbly, add the slurry and whisk continuously.
  27. 27Once bubbly, add the slurry and whisk continuously.
  28. 28Simmer until thickened (about 6 minutes) and stir in parmesan.
  29. 29Simmer until thickened (about 6 minutes) and stir in parmesan.
  30. 30Simmer until thickened (about 6 minutes) and stir in parmesan.
  31. 31Remove from heat.
  32. 32Remove from heat.
  33. 33Remove from heat.
  34. 34Pour 1/2 cup sauce into the bottom of an 8x8 baking dish.
  35. 35Pour 1/2 cup sauce into the bottom of an 8x8 baking dish.
  36. 36Pour 1/2 cup sauce into the bottom of an 8x8 baking dish.
  37. 37Top with ⅓ of the noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ cup mozzarella.
  38. 38Top with ⅓ of the noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ cup mozzarella.
  39. 39Top with ⅓ of the noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ cup mozzarella.
  40. 40Repeat layers three times, finishing with sauce and cheese.
  41. 41Repeat layers three times, finishing with sauce and cheese.
  42. 42Repeat layers three times, finishing with sauce and cheese.
  43. 43Cover the baking dish with foil and bake for 20-25 minutes, or until bubbly.
  44. 44Cover the baking dish with foil and bake for 20-25 minutes, or until bubbly.
  45. 45Cover the baking dish with foil and bake for 20-25 minutes, or until bubbly.
  46. 46Serve the baked lasagna.
  47. 47Serve the baked lasagna.
  48. 48Serve the baked lasagna.

Ingredients

  • 2 cups whole milk
  • 2 cups whole milk
  • 2 cups whole milk
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 0.75 cup onion, chopped
  • 0.75 cup onion, chopped
  • 0.75 cup onion, chopped
  • 3 tbsp garlic, minced
  • 3 tbsp garlic, minced
  • 3 tbsp garlic, minced
  • 1 cup mushrooms, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 1 cup mushrooms, thinly sliced
  • 1 tsp dried basil
  • 1 tsp dried basil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 0.5 tsp red pepper flakes
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 tsp sea salt
  • 1 bag (6oz) spinach
  • 1 bag (6oz) spinach
  • 1 bag (6oz) spinach
  • 2 cups shredded cooked chicken
  • 2 cups shredded cooked chicken
  • 2 cups shredded cooked chicken
  • 2 cups chicken or veggie broth
  • 2 cups chicken or veggie broth
  • 2 cups chicken or veggie broth
  • 0.25 cup flour
  • 0.25 cup flour
  • 0.25 cup flour
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.25 tsp nutmeg
  • 0.5 cup shredded parmesan
  • 0.5 cup shredded parmesan
  • 0.5 cup shredded parmesan
  • 6 oz no boil, oven ready lasagna noodles, broken into 2-3" pieces
  • 6 oz no boil, oven ready lasagna noodles, broken into 2-3" pieces
  • 6 oz no boil, oven ready lasagna noodles, broken into 2-3" pieces
  • 1.25 cup gruyere or mozzarella, shredded
  • 1.25 cup gruyere or mozzarella, shredded
  • 1.25 cup gruyere or mozzarella, shredded

Equipment

large nonstick skilletwooden spoonsmall bowlwhiskmedium saucepan8x8 baking dishfoil

Tips

  • This lasagna is considered a healthy meal due to the entire bag of spinach for extra nutrients and a creamy, protein-rich béchamel sauce made with milk instead of cream.
  • The béchamel sauce makes the lasagna.