Chicken Lasagna
Source of Recipe
CD Kitchen
List of Ingredients
1 package lasagna noodles -- uncooked
1 pound 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 & 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 ricotta cheese
1 1/2 cups grated mozzarella cheese -- divided
1/2 cup grated Swiss cheese
Recipe
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 350F degrees.
Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan. Arrange
4 pieces of the lasagne (3 lengthwise, 1 across) 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. 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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