Chicken Pot Pie Lasagna Recipe

Chicken Pot Pie Lasagna Recipe

Ingredients

• Serving Size : 10
• 12 pieces Lasagna – uncooked
• 1 pound boneless, skinless chicken breasts – diced
• 3 cups sliced fresh mushrooms
• 1 cup thinly sliced carrots
• 1/2 cup sliced spring onions
• 1 cup frozen green peas – thawed and well drained
• 1 teaspoon ground thyme
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 3 1/2 cups skim milk
• 1/2 cup dry sherry
• 1/4 teaspoon ground red pepper (cayenne)
• 1 15 ounce car low-fat Ricotta cheese
• 1 1/2 cups grated part-skim Mozzarella cheese – divided
• 1/2 cup grated reduced-fat Swiss cheese

Method

1. Prepare pasta according to package directions.
2. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot.
3. Add chicken and saute 4 minutes or until cooked through.
4. Drain well and set aside.
5. Recoat Dutch oven with cooking spray and place over medium-high heat until hot.
6. Add mushrooms, carrots and onions; saute 6 minutes.
7. Set aside.
8. Place flour in a medium saucepan.
9. Gradually add milk, stirring with a wire whisk until blended; stir in sherry.
10. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.
11. Stir in salt and red pepper.
12. Reserve one cup of sauce and set aside.
13. In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.
14. Preheat oven to 350:F
15. Spread 1 cup of the sauce over the bottom of a 13 W 9 W 2-inch pan.
16. Arrange 4 pieces of the lasagna (3 lengthwise, 1 widthwise) over the sauce.
17. Top with half of Ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture.
18. Repeat layers, ending with 4 pieces of lasagna.
19. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.
20. Cover lasagna with foil and bake 1 hour.
21. Uncover lasagna, sprinkle remaining 1/2 cup Mozzarella cheese on top and bake an additional 5 minutes uncovered.
22. Re-cover and let stand 15 minutes before serving.

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