White Lasagna with Greens, Gruyere, & Garlic
White Lasagna with Greens, Gruyere, & Garlic
Ingredients
For the Filling
- 2 tablespoons olive oil
- 3/4 cup onion, chopped
- 3 tablespoons garlic, minced
- 1 cup mushrooms, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 6 ounces spinach, fresh
- 2 cups shredded cooked chicken
For the Béchamel Sauce
- 2 cups whole milk
- 2 cups chicken broth
- 1/4 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1 teaspoon sea salt
- 1/2 cup shredded Parmesan cheese
For Assembly
- 6 ounces no-boil lasagna noodles, broken into 2-3 inch pieces
- 1 1/4 cups shredded Gruyere cheese
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
Heat a large nonstick skillet over medium-high heat. Add the olive oil, chopped onion, minced garlic, thinly sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon of sea salt. Sauté for 3 to 4 minutes, or until the mushrooms have softened and most of their liquid has evaporated.
⏱️ 4 min
- 3
Add the fresh spinach to the skillet and cook until just wilted, about 10 to 15 seconds. Remove the pan from the heat and stir in the shredded cooked chicken. Set the filling aside.
⏱️ 1 min
- 4
In a small bowl, whisk 1/2 cup of chicken broth with the all-purpose flour until a thick, smooth slurry is formed; set aside. In a medium saucepan, combine the remaining 1 1/2 cups of chicken broth, whole milk, nutmeg, and 1 teaspoon of sea salt. Simmer over medium heat, stirring occasionally.
⏱️ 5 min
- 5
Once the liquid in the saucepan is bubbly, slowly whisk in the flour slurry. Continue to whisk continuously until the sauce has thickened, about 6 minutes. Remove from heat and stir in the shredded Parmesan cheese.
⏱️ 6 min
- 6
Pour 1/2 cup of the béchamel sauce into the bottom of an 8x8 inch baking dish, spreading it evenly.
⏱️ 1 min
- 7
Arrange one-third of the broken lasagna noodles over the sauce. Top with approximately 1 cup of the chicken and vegetable filling, followed by 1 cup of the béchamel sauce, and then 1/4 cup of the shredded Gruyere cheese.
⏱️ 2 min
- 8
Repeat step 7 two more times, creating three full layers of noodles, filling, sauce, and cheese. You will use all of the noodles and filling this way.
⏱️ 4 min
- 9
Finish the top layer with any remaining béchamel sauce and the remaining shredded Gruyere cheese.
⏱️ 1 min
- 10
Cover the baking dish tightly with aluminum foil. Bake for 20 to 25 minutes, or until the lasagna is bubbly around the edges.
⏱️ 25 min•🌡️ 375
- 11
Remove the foil and bake for an additional 5-10 minutes, if desired, to lightly brown the top. Let the lasagna rest for 5-10 minutes before serving.
⏱️ 10 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
White Lasagna with Greens, Gruyere, & Garlic
Ingredients
For the Filling
- 2 tablespoons olive oil
- 3/4 cup onion, chopped
- 3 tablespoons garlic, minced
- 1 cup mushrooms, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon sea salt
- 6 ounces spinach, fresh
- 2 cups shredded cooked chicken
For the Béchamel Sauce
- 2 cups whole milk
- 2 cups chicken broth
- 1/4 cup all-purpose flour
- 1/4 teaspoon nutmeg
- 1 teaspoon sea salt
- 1/2 cup shredded Parmesan cheese
For Assembly
- 6 ounces no-boil lasagna noodles, broken into 2-3 inch pieces
- 1 1/4 cups shredded Gruyere cheese
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
Heat a large nonstick skillet over medium-high heat. Add the olive oil, chopped onion, minced garlic, thinly sliced mushrooms, dried basil, dried oregano, red pepper flakes, and 1/4 teaspoon of sea salt. Sauté for 3 to 4 minutes, or until the mushrooms have softened and most of their liquid has evaporated.
⏱️ 4 min - 3
Add the fresh spinach to the skillet and cook until just wilted, about 10 to 15 seconds. Remove the pan from the heat and stir in the shredded cooked chicken. Set the filling aside.
⏱️ 1 min - 4
In a small bowl, whisk 1/2 cup of chicken broth with the all-purpose flour until a thick, smooth slurry is formed; set aside. In a medium saucepan, combine the remaining 1 1/2 cups of chicken broth, whole milk, nutmeg, and 1 teaspoon of sea salt. Simmer over medium heat, stirring occasionally.
⏱️ 5 min - 5
Once the liquid in the saucepan is bubbly, slowly whisk in the flour slurry. Continue to whisk continuously until the sauce has thickened, about 6 minutes. Remove from heat and stir in the shredded Parmesan cheese.
⏱️ 6 min - 6
Pour 1/2 cup of the béchamel sauce into the bottom of an 8x8 inch baking dish, spreading it evenly.
⏱️ 1 min - 7
Arrange one-third of the broken lasagna noodles over the sauce. Top with approximately 1 cup of the chicken and vegetable filling, followed by 1 cup of the béchamel sauce, and then 1/4 cup of the shredded Gruyere cheese.
⏱️ 2 min - 8
Repeat step 7 two more times, creating three full layers of noodles, filling, sauce, and cheese. You will use all of the noodles and filling this way.
⏱️ 4 min - 9
Finish the top layer with any remaining béchamel sauce and the remaining shredded Gruyere cheese.
⏱️ 1 min - 10
Cover the baking dish tightly with aluminum foil. Bake for 20 to 25 minutes, or until the lasagna is bubbly around the edges.
⏱️ 25 min•🌡️ 375 - 11
Remove the foil and bake for an additional 5-10 minutes, if desired, to lightly brown the top. Let the lasagna rest for 5-10 minutes before serving.
⏱️ 10 min•🌡️ 375