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    Chicken Pot Pie Lasagna


    Source of Recipe


    ilovepasta.org

    List of Ingredients




    12 pieces Lasagne, 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 tsp. ground thyme
    1/2 tsp. salt
    1/2 cup all-purpose flour
    3 1/2 cups skim milk
    1/2 cup dry sherry
    1/4 tsp. ground red pepper (cayenne)
    1 15-oz. carton 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 large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through. 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. Set aside.

    Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. 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-o F. Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise) over the sauce. Top with half of ricotta cheeese 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.

    Cover lasagne with foil and bake 1 hour. Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.



 

 

 


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