White Lasagna with Greens, Gruyere, & Garlic

A healthy and delicious white lasagna featuring nutritious spinach, a creamy bechamel sauce, and flavorful gruyere or mozzarella cheese.

By @sara.haven

Original recipe source

Cook time: 60 minutes

Servings: 6

Ingredients

• 2 tbsp olive oil
• 0.75 cup white 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
• 0.25 tsp sea salt
• 6 oz spinach fresh
• 2 cups shredded cooked chicken
• 0.5 cup chicken or veggie broth
• 0.25 cup flour
• 1.5 cups chicken or veggie broth
• 2 cups whole milk
• 0.25 tsp nutmeg
• 1 tsp sea salt
• 0.5 cup shredded parmesan
• 6 oz lasagna noodles no-boil, oven ready
• 1.25 cups gruyere or mozzarella shredded

Instructions

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