The Ultimate Summertime Lasagna

The ultimate summertime lasagna with greens, gruyere, and garlic — described as “the best damn lasagna ever” by the author's dad. This one’s always a hit and includes healthy ingredients like spinach for antioxidants and a protein-rich béchamel for nearly 25g of protein per serving. It’s cozy, fresh, and satisfying, yet light — perfect for warmer days. This white lasagna is sure to impress.

By @sara.haven

Original recipe source

Cook time: 45 minutes

Servings: 6

Ingredients

• 0.75 cup onion
• 3 tbsp garlic
• 2 tbsp olive oil
• 1 cup mushrooms
• 1 tsp dried basil
• 1 tsp dried oregano
• 0.5 tsp red pepper flakes
• 0.25 tsp sea salt
• 1 cup mushrooms
• 6 oz spinach
• 2 cups chicken
• 0.5 cup chicken broth
• 0.25 cup flour
• 1.5 cups chicken broth
• 2 cups whole milk
• 0.25 tsp nutmeg
• 1 tsp sea salt
• 0.25 cup flour
• 0.5 cup parmesan
• 0.5 cup sauce
• 6 oz no boil, oven ready lasagna noodles
• 1 cup chicken mixture
• 1 cup sauce
• 0.25 cup mozzarella
• 1 cup sauce
• 1.25 cup mozzarella

Instructions

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, chop 3/4 cup of onions finely and mince 3 tbsp of garlic.
3. Heat a large nonstick skillet over medium-high heat and add 2 tbsp of olive oil.
4. Add the chopped onions, minced garlic, 1 cup of sliced mushrooms, 1 tsp of dried basil, 1 tsp of dried oregano, 1/2 tsp of red pepper flakes, and 1/4 tsp of salt to the skillet.
5. Sauté the mixture for about 3-4 minutes, or until the mushrooms are softened and their liquid has mostly evaporated.
6. Add one 6oz bag of fresh spinach to the skillet and cook until wilted, about 10-15 seconds.
7. Remove the pan from heat and stir in 2 cups of shredded cooked chicken.
8. In a small bowl, whisk together 1/2 cup of chicken broth and 1/4 cup of flour until a thick consistency is formed. Set aside.
9. In a medium saucepan, combine the remaining 1 1/2 cups of chicken broth, 2 cups of whole milk, 1/4 tsp of nutmeg, and 1 tsp of salt.
10. Simmer over medium heat, stirring occasionally, until it begins to bubble.
11. Gradually whisk in the flour slurry into the simmering liquid, whisking continuously.
12. Simmer until the sauce thickens, about 6 minutes, then stir in 1/2 cup of shredded parmesan cheese.
13. Remove the sauce from heat.
14. Pour 1/2 cup of the sauce into the bottom of a large cast iron skillet.
15. Top with 1/3 of the broken lasagna noodles, 1 cup of the chicken mixture, 1 cup of sauce, and 1/4 cup of shredded mozzarella.
16. Repeat the layers two more times, ending with a top layer of sauce and cheese.
17. Cover the baking dish with foil and bake for 20-25 minutes, or until the lasagna is bubbly.