White Lasagna with Greens, Gruyere, and Garlic

• toplam süre: 32 minutes

Malzemeler

2 cups whole milk

2 tbsp. olive oil

¾ cup onion, chopped

3 tbsp garlic, minced

1 cup mushrooms, thinly sliced

1 tsp dried basil

1 tsp dried oregano

½ tsp red pepper flakes

1 tsp sea salt, divided

1 (6oz) bag spinach

2 cups shredded cooked chicken

2 cups chicken or veggie broth

¼ cup flour

¼ tsp nutmeg

½ cup shredded parmesan

6 oz no boil, oven ready lasagna noodles, broken into 2-3” pieces

1 1/4 cup gruyere or mozzarella, shredded

Yöntemler

preheat oven to 375F.

heat a large nonstick skillet over-medium high heat; add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt. sauté about 3-4 minutes, or until mushrooms softened and their liquid has mostly evaporated.

add fresh spinach and cook until wilted, about 10-15 seconds. remove the pan from heat and stir in chicken.

in a small bowl, whisk ½ cup chicken broth with flour, until a thick consistency is formed; set aside. combine remaining 1 ½  cups broth, milk, nutmeg, and 1 tsp 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) and stir in parmesan. remove from heat.

pour 1/2 cup sauce into the bottom of a large cast iron skillet. top with ⅓ of the noodles, 1 cup chicken mixture, 1 cup sauce, and ¼ cup mozzarella. repeat layers three times, finishing with sauce and cheese.

cover the baking dish with foil and bake for 20-25 minutes, or until bubbly.