Recipe of the day: White lasagna with greens, gruyere and garlic

This delicious lasagna recipe is very rich in protein and packed with antioxidants – the perfect meal to
get your family back to healthy eating after the holidays.

It’s that time of the year when we need to get back on the healthy-eating wagon and put our festive
season diet of chocolates, gammon and rich salads to the side to make space for heathier eating
habits.

This delicious lasagna is made with spinach, mushrooms, shredded chicken and a creamy bechamel
sauce.

White lasagna with greens, gruyere and garlic

Ingredients

• 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 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

Method

1. preheat oven to 375F.
2. 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.
3. add fresh spinach and cook until wilted, about 10-15 seconds. remove the pan from heat and
   stir in chicken.
4. 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.
5. 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.
6. cover the baking dish with foil and bake for 20-25 minutes, or until bubbly.

*This recipe was sourced from @sara.haven on Instagram.

White lasagna with greens, gruyere and garlic

• Author: Sara Haven
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Category: Lunch, Dinner
• Method: Bake
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 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 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

Instructions

1. Preheat oven to 375F.
2. 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.

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

4. 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.

5. 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.

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