Hey, food lovers! I’m so excited to share this white lasagna with garlic green beans mushrooms recipe. It’s one of those dishes that always gets rave reviews from my family, and the best part is it’s packed with wholesome ingredients. With spinach for antioxidants and a creamy béchamel sauce that’s made without cream (hello extra protein!), this dish is a total winner. Plus, it’s an easy and delicious way to enjoy a classic with a healthy twist!
Method
Start by preheating your oven to 375°F. This will ensure it’s hot and ready by the time you assemble your lasagna. While the oven is heating, grab a large nonstick skillet and place it over medium-high heat. Add the olive oil to the skillet, letting it warm up. Then, toss in the chopped onions, minced garlic, and thinly sliced mushrooms. Along with them, add the dried basil, dried oregano, red pepper flakes, and ¼ tsp salt. Stir everything together and sauté for about 3-4 minutes. You’ll know it’s ready when the mushrooms have softened and most of their liquid has evaporated, leaving behind a fragrant mixture.
Next, add the spinach to the skillet. It will wilt down quickly, so cook it for just about 10-15 seconds. Once it’s wilted, remove the pan from heat and stir in the shredded cooked chicken. This creates the savory filling that will go between the lasagna layers.
Now it’s time to prepare the creamy sauce. In a small bowl, whisk together ½ cup of chicken broth and flour until it forms a thick, smooth consistency (this is called a slurry). Set this aside. In a medium saucepan, combine the remaining 1 ½ cups of chicken broth, whole milk, nutmeg, and 1 tsp salt. Bring this mixture to a simmer over medium heat, stirring occasionally. Once the mixture starts bubbling, add the slurry you made earlier, and whisk continuously. Keep stirring for about 6 minutes, or until the sauce thickens to your desired consistency. Stir in the parmesan cheese and remove the saucepan from the heat.
With the sauce and filling ready, it’s time to assemble the lasagna. Pour ½ cup of the sauce into the bottom of a large cast iron skillet or a baking dish. Spread it out to cover the surface evenly. Then, start layering the ingredients: first, add ⅓ of the no-boil lasagna noodles, breaking them into smaller 2-3 inch pieces as you go. Next, add 1 cup of the chicken mixture (the one with the spinach and mushrooms), followed by 1 cup of the sauce and ¼ cup of mozzarella cheese. Repeat this process two more times to build up the layers, making sure to finish with the remaining sauce and a generous sprinkle of cheese on top.
Once your lasagna is fully assembled, cover the baking dish with foil and bake for 20-25 minutes. You’ll know it’s done when the dish is bubbly and golden on top. Let it rest for a few minutes before slicing and serving. This allows the layers to set, making it easier to serve.
Necessary Tools
- Large nonstick skillet
- Medium saucepan
- Small bowl
- Large cast iron skillet or baking dish
- Whisk
- Spoon or spatula
White Lasagna with Garlic Green Beans Mushrooms: A Creamy, Protein-Packed Dish!
Cuisine: AmericanDifficulty: Easy6
servings15
minutes40
minutes55
minutesIngredients
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 (gluten-free or regular all-purpose)
¼ tsp nutmeg
½ cup shredded parmesan
6 oz no-boil, oven-ready lasagna noodles, broken into 2-3” pieces
1 ¼ cup gruyere or mozzarella, shredded
Directions
- Start by preheating your oven to 375°F. While that’s heating up, grab a large nonstick skillet and place it over medium-high heat. Add the olive oil, then toss in the onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ¼ tsp salt. Sauté everything for about 3-4 minutes until the mushrooms soften and their liquid mostly evaporates. Add the spinach to the skillet and cook it for just 10-15 seconds, until it wilts. Once that’s done, take the pan off the heat and stir in the cooked chicken.
- Now, for the creamy sauce! In a small bowl, whisk together ½ cup chicken broth and flour until it forms a thick consistency. Set that aside. In a medium saucepan, combine the remaining 1 ½ cups of chicken broth, milk, nutmeg, and 1 tsp salt, then bring it to a simmer over medium heat. Once it starts bubbling, add in the flour mixture (your slurry) and whisk continuously until it thickens, about 6 minutes. Stir in the parmesan and remove it from heat.
- Next, it’s time to assemble the lasagna. Pour ½ cup of the sauce into the bottom of your large cast iron skillet or baking dish. Then, start layering: add ⅓ of the no-boil lasagna noodles, followed by 1 cup of the chicken mixture, 1 cup of sauce, and ¼ cup of mozzarella. Repeat the layers two more times, finishing with the sauce and cheese on top.
- Once you’ve finished layering, cover the baking dish with foil and bake for 20-25 minutes, or until it’s bubbly and golden. Let it rest for a few minutes before serving, and voilà! You’ve got a comforting, creamy lasagna ready to enjoy.
Notes
- Don’t Overcook the Spinach: Spinach wilts quickly, so make sure you don’t cook it for too long just enough to soften it slightly.
- Layering the Noodles: Be sure to break the lasagna noodles into smaller pieces so they cook evenly and are easy to layer.
- Check for Bubbles: If your lasagna isn’t bubbling after 20 minutes of baking, give it a little more time in the oven.
Serving Suggestions
- Side Salad: Serve with a fresh salad to balance out the creamy richness of the lasagna. A light vinaigrette pairs perfectly!
- Garlic Bread: For extra indulgence, serve with some warm garlic bread to soak up all the delicious sauce.
- Roasted Veggies: Add some roasted veggies like broccoli or zucchini for a healthy, tasty side dish.
Fun Fact
Did you know that spinach is packed with iron and antioxidants? It’s not just good for you it also gives this lasagna a lovely pop of green, making it as good for your body as it is for your taste buds!
Conclusion
This White Lasagna with Garlicky Greens & Mushrooms is a creamy, flavorful dish that’s perfect for a family dinner or a cozy gathering. With tons of veggies, lean protein, and rich flavors, it’s everything you want in a comfort food plus, it’s a little healthier than your average lasagna. Enjoy!
