White Lasagna with Green, Gruyere, & Garlic
EBT-Friendly: 100% of ingredients
From Sara Stewart, MS, CNS
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The ultimate cozy, white lasagna that’s both satisfying and nourishing. Layers of tender noodles, a creamy garlic béchamel, sautéed mushrooms and spinach, and plenty of gruyere come together for a dish that’s pure comfort in every bite. Sneaks in a whole bag of spinach and packs nearly 25g of protein per serving!
Ingredients:
For the Vegetable & Chicken Filling
- 2 tbsp olive oil
- 3/4 cup onion (chopped)
- 3 tbsp garlic (minced)
- 1 cup mushrooms (thinly sliced)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- 1 tsp sea salt (divided)
- 1 6 oz bag fresh spinach
- 2 cups chicken (cooked and shredded)
For the Creamy White Sauce
- 2 cups chicken broth (or vegetable broth)
- 2 cups whole milk
- 1/4 cup all-purpose flour
- 1/4 tsp nutmeg
- 1/2 cup shredded parmesan cheese
For Assembly
- 6 oz no-boil lasagna noodles (no boil, oven-ready)
- 1 1/4 cup gruyere cheese (shredded, or mozzarella)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat your oven to 375°F (190°C).
- Sauté the vegetables: Heat a large nonstick skillet over medium-high heat. Add 2 tbsp olive oil, ¾ cup chopped onion, 3 tbsp minced garlic, 1 cup thinly sliced mushrooms, 1 tsp dried basil, 1 tsp dried oregano, ½ tsp red pepper flakes, and ¼ tsp sea salt. Sauté for about 3-4 minutes, until the mushrooms have softened and their liquid has mostly evaporated.
- Wilt the spinach and add chicken: Add the entire 6 oz bag of spinach and cook, stirring constantly, until just wilted (about 10-15 seconds). Remove the pan from the heat and stir in 2 cups of shredded cooked chicken. Set aside.
- Make the white sauce (béchamel): In a small bowl, whisk ½ cup of chicken or veggie broth with ¼ cup of flour until smooth to form a slurry. Set aside. In a medium saucepan, combine the remaining 1½ cups broth, 2 cups whole milk, ¼ tsp nutmeg, and 1 tsp sea salt. Bring to a simmer over medium heat, stirring occasionally.
- Once the mixture is bubbly, whisk in the flour slurry and cook, whisking continuously, until the sauce thickens (about 6 minutes). Remove from heat and stir in ½ cup shredded parmesan cheese until melted.
- Assemble the lasagna: Pour ½ cup of the white sauce into the bottom of an 8 or 9-inch square baking dish. Top with ⅓ of the no-boil lasagna noodles (broken into 2-3 inch pieces), 1 cup of the chicken-spinach mixture, 1 cup of sauce, and ¼ cup of shredded gruyere or mozzarella. Repeat this layering process two more times, finishing with a final layer of sauce and the remaining ¼ cup of cheese on top.
- Bake: Cover the baking dish tightly with foil and bake for 20-25 minutes, or until the lasagna is hot and bubbly throughout.
- Let it rest for 5-10 minutes before slicing and serving. Enjoy this ultimate comfort food!
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