• 2 cups whole milk

• 2 tosp. 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 (60z) 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 ¼ cup gruyere or mozzarella, shredded

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 1 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 ½ 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