White Lasagna with Garlicky Greens & Mushrooms

25 mins
Serves 6
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Directions

  1. 1Preheat oven to 375°F.
  2. 2Heat a large nonstick skillet over medium-high heat, add olive oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and 1/4 tsp salt.
  3. 3Sauté for about 3-4 minutes, or until mushrooms are softened and their liquid has mostly evaporated.
  4. 4Add fresh spinach and cook until wilted, about 10-15 seconds.
  5. 5Remove the pan from heat and stir in chicken.
  6. 6In a small bowl, whisk 1/2 cup chicken broth with flour until a thick consistency is formed; set aside.
  7. 7Combine remaining 1 1/2 cups broth, milk, nutmeg, and 1 tsp salt in a medium saucepan and simmer over medium heat, stirring occasionally.
  8. 8Once bubbly, add the slurry and whisk continuously.
  9. 9Simmer until thickened (about 6 minutes) and stir in parmesan. Remove from heat.
  10. 10Pour 1/2 cup sauce into the bottom of a large cast iron skillet.
  11. 11Top with 1/3 of the noodles, 1 cup chicken mixture, 1 cup sauce, and 1/4 cup mozzarella.
  12. 12Repeat layers three times, finishing with sauce and cheese.
  13. 13Cover the baking dish with foil and bake for 20-25 minutes, or until bubbly.
  14. 14Serve and enjoy.

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, divided
  • 6 oz bag spinach
  • 2 cups shredded cooked chicken
  • 2 cups chicken or veggie broth
  • 0.25 cup flour (gluten-free or regular all purpose)
  • 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 skilletsmall bowlmedium saucepanwhisklarge cast iron skilletfoiloven
White Lasagna with Garlicky Greens & Mushrooms | Clip Recipe