White Skillet Lasagna
All the flavors you know and love in a white lasagna, but 100x easier.
Servings 4 people
Equipment
- 1 Wide Skillet or Braiser
Ingredients
- 1 lb chicken sausage
- 3 tbsp butter
- 4 cloves garlic minced
- 1/2 medium white onion small dice
- 3 tbsp flour
- 1 1/2 cups chicken broth
- 2 1/4 cups half and half
- 3 oz spinach
- 1/4 cup basil rough chopped , more for topping
- 6 oz mozzarella cheese low moisture, full fat
- 8 oz lasagna sheets
- salt & fresh cracked pepper
Instructions
- Drizzle 1 tbsp of olive oil in a wide pan over medium heat. Once heated add the loose sausage. Allow it to cook for 1 minute before breaking it up using a twisting motion of the wrist. Cook through approx. 5 minutes and remove from the pan when finished.
- Lower the heat and add the butter. Once melted add the garlic, onions, a pinch of salt, and cook for 3-4 minutes until soft and fragrant.
- Add flour, mixing to combine and cook for another minute.
- Pour in the chicken broth and mix vigorously to combine the flour into the broth. Add the basil, spinach, cooked meat, and half and half. Bring to a simmer. Taste and salt accordingly starting with 1/4 of a tsp. Add a few cracks of black pepper.
- Break up the lasagna and shimmy it into the pan ensuring that all the noodles are submerged. Cook until al dente (refer to pasta packaging) checking on it every 2 minutes to ensure that none of the noodles are sticking to each other and the bottom of the pan. If they are just give it a mix and a scrape with the spoon.
- Once cooked top with shredded cheese and broil until brown and bubbly. Let to cool for a minute before topping it with extra fresh basil.