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