White Lasagnawith Greens, Gruyère & Garlic

Preheat the oven to 375°F.

Heat a large nonstick skillet over medium‑high heat; add olive oil, onion, garlic, mushrooms, basil, oregano, red pepper flakes, and 0.5 tsp salt. Sauté for 3–4 minutes until the mushrooms soften and their liquid evaporates.

Add the fresh spinach and cook until wilted, about 10–15 seconds. Remove from heat and stir in the shredded cooked chicken.

In a small bowl, whisk 0.5 cup broth with the flour until smooth; set aside. In a medium saucepan combine the remaining 1.5 cups broth, milk, nutmeg, and 1 tsp salt. Simmer, stirring occasionally, until bubbly, then whisk in the flour slurry and continue whisking until the sauce thickens, about 6 minutes. Stir in the shredded parmesan and remove from heat.

Spread 0.5 cup of the sauce on the bottom of an 8‑ or 9‑inch baking dish. Layer one‑third of the broken noodles, 1 cup of the chicken‑spinach mixture, 1 cup of sauce, and 0.25 cup shredded gruyère. Repeat the layers three times, finishing with a layer of sauce and the remaining cheese.

Cover the dish with foil and bake for 20–25 minutes, or until the sauce is bubbly and the top is golden.

Remove the foil and let the lasagna rest for 5 minutes before serving.