Chicken Pot Pie Lasagna

(from saymyname’s recipe box)

Serves 10 people

Categories: Casserole, Chicken, Lasagna, Main Dish

Ingredients

  • 12 lasagna noodle, uncooked
  • 1 lb boneless chicken breast, diced
  • 3 cups fresh mushrooms, sliced
  • 1 cup carrot, thinly sliced
  • 1/2 cup spring onion, sliced
  • 1 cup frozen green pea, thawed and drained
  • 1 teaspoon thyme, ground
  • 1/2 teaspoon salt
  • 1/2 cup all-purpose flour
  • 3 1/2 cups skim milk
  • 1/2 cup dry sherry
  • 1/4 teaspoon red pepper, ground (cayenne)
  • 1 (15 ounce) carton low-fat ricotta cheese
  • 1 1/2 cups part-skim mozzarella cheese, grated, divided
  • 1/2 cup lowfat swiss cheese, grated

Directions

  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. Add chicken and saute 4 minutes or until cooked through.

  3. Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes.

  4. Set aside. Place flour in a medium saucepan.

  5. Gradually add milk, stirring with a wire whisk until blended; stir in sherry.

  6. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.

  7. Stir in salt and red pepper.

  8. Reserve one cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees.

  9. Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan.

  10. Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise)over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.

  11. Cover lasagne with foil and bake 1 hour.

  12. Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.

  13. Re-cover and let stand 15 minutes before serving.

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