White Lasagna with Garlicky Greens & Mushrooms

Ingredients

Ingredients

• 2 cups whole milk
• 2 tbsp olive oil
• ¾ cups onion, chopped
• 3 tbsp garlic, minced
• 1 cups mushrooms, thinly sliced
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• 1 tsp sea salt, divided
• 1 spinach (6oz bag)
• 2 cups shredded cooked chicken
• 2 cups chicken or veggie broth
• ¼ cups flour (gluten-free or regular all purpose)
• ¼ tsp nutmeg
• ½ cups shredded parmesan
• 6 oz no boil, oven ready lasagna noodles, broken into 2-3” pieces
• 1 1/4 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, basil, oregano, red pepper flakes, and ¼ tsp sea salt. Sauté about 3–4 minutes until mushrooms soften and their liquid mostly evaporates.
3. Add fresh spinach and cook until wilted, about 10–15 seconds. Remove the pan from heat and stir in shredded cooked chicken.
4. In a small bowl, whisk ½ cup chicken broth with flour until a thick consistency forms; set aside. Combine the remaining 1½ cups broth, whole milk, nutmeg, and 1 tsp sea salt in a medium saucepan and simmer over medium heat, stirring occasionally. Once bubbly, add the slurry and whisk continuously. Simmer until thickened, about 6 minutes, then stir in shredded parmesan. Remove from heat.
5. Pour ½ cup sauce into the bottom of a large cast‑iron skillet. Layer one‑third of the noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ cup mozzarella. Repeat layers three times, finishing with sauce and cheese.
6. Cover the baking dish with foil and bake for 20–25 minutes, or until bubbly.