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Chicken Pot-Pie Lasagna

List of Ingredients




uncooked lasagne noodles
1 lb. boneless 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 drained
1 tsp. ground thyme
1/2 tsp. salt
1/2 cup flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 tsp. cayenne pepper
15 ounces low-fat ricotta cheese
1 1/2 cups grated part-skim mozzarella cheese, divided
1/2 cup grated reduced-fat Swiss cheese






Recipe



Prepare pasta according to package directions. Spray a Dutch oven or lg. skillet with cooking spray; place over med-high heat until hot. Add chicken and saute 4 min. or until cooked through. Drain well and set aside. Recoat Dutch oven with cooking spray and place over med-high heat until hot. Add mushrooms, carrots and onions; saute 6 min. Set aside. Place flour in a med. saucepan. Gradually add milk, stirring with a wire whisk until blended; stir in sherry. Bring to a boil over med. heat and cook for 5 min. or until thickened, stirring constantly. Stir in salt and cayenne. Reserve 1 cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350°F. Spread 1 cup of the sauce over the bottom of a 13 x9" pan. 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 lasagne completely. Cover lasagne with foil and bake 1 hr. Uncover lasagne, sprinkle remaining mozzarella cheese on top and bake an additional 5 min. uncovered. Re-cover and let stand 15 min. before serving.