Directions
- 1Preheat oven to 375F.
- 2Heat a large nonstick skillet over medium-high heat.
- 3Add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt to the skillet.
- 4Sauté the ingredients for about 3-4 minutes, or until mushrooms are softened and their liquid has mostly evaporated.
- 5Add fresh spinach and cook until wilted, about 10-15 seconds.
- 6Remove the pan from heat and stir in chicken.
- 7In a small bowl, whisk ½ cup chicken broth with flour until a thick consistency is formed; set aside.
- 8Combine remaining 1 ½ cups broth, milk, nutmeg, and 1 tsp salt in a medium saucepan and simmer over medium heat, stirring occasionally.
- 9Once bubbly, add the slurry and whisk continuously.
- 10Simmer until thickened (about 6 minutes) and stir in parmesan.
- 11Remove from heat.
- 12Pour 1/2 cup sauce into the bottom of an 8x8 baking dish.
- 13Top with ⅓ of the noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ cup mozzarella.
- 14Repeat layers three times, finishing with sauce and cheese.
- 15Cover the baking dish with foil and bake for 20-25 minutes, or until bubbly.
- 16Serve the baked lasagna.
Ingredients
- 2 cups whole milk
- 2 tbsp olive oil
- 0.75 cup onion, chopped
- 3 tbsp garlic, minced
- 1 cup mushrooms, thinly sliced
- 1 tsp dried basil
- 1 tsp dried oregano
- 0.5 tsp red pepper flakes
- 1 tsp sea salt
- 1 bag (6oz) spinach
- 2 cups shredded cooked chicken
- 2 cups chicken or veggie broth
- 0.25 cup flour
- 0.25 tsp nutmeg
- 0.5 cup shredded parmesan
- 6 oz no boil, oven ready lasagna noodles, broken into 2-3" pieces
- 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.
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