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3 ⅓ cups whole milk

3 ⅓ tbsp olive oil

1 onion, chopped

12 garlic cloves, minced

1 ⅔ cups mushrooms (130g), thinly sliced

2 tsp dried basil

2 tsp dried oregano

¾ tsp chili flakes

2 tsp sea salt, divided

60g frozen spinach

475g shredded cooked chicken

3 ⅓ cups chicken or veggie broth

½ cup gluten-free flour (or 3.5 tbsp cornstarch mixed with water)

½ tsp nutmeg

⅔ cup grated parmesan (44g)

283g lasagna sheets, broken into 2–3” pieces

2 cups gruyere or mozzarella (180g), grated (freeze the rest)

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1. Cook the chicken according to package directions before break. Shred the chicken with two forks and set aside.

2. Heat a large nonstick skillet over-medium high heat. Add oil, onions, garlic, mushrooms, basil, oregano, red pepper flakes, and ½ 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 1 cup chicken broth with flour, until a thick consistency is formed; set aside. combine remaining 3 ⅓ cups broth & milk, ½ tsp nutmeg, and 2 tsp salt in a medium saucepan and simmer over medium heat, stirring occasionally.

5. Once bubbly, add the slurry and whisk continuously. Simmer until thickened (about 6 minutes) and stir in parmesan. Remove from heat.

6. Pour 1 cup sauce into the bottom of a baking tray. Top with ⅓ of the lasagna sheets, 2 cup chicken mixture, 2 cup sauce, and ½ cup mozzarella. Repeat layers three times, finishing with sauce and cheese.

7. Cover the baking dish with foil and bake for 20-25 minutes.