Chicken Pot Pie Lasagne
Source of Recipe
National Pasta Association
List of Ingredients
7 1/4 Lasagne, uncooked
3/5 lb boneless, skinless chicken breasts, diced
1 3/4 cups sliced fresh mushrooms
3/5 cup thinly sliced carrots
1/3 cup sliced spring onions
3/5 cup frozen green peas, thawed and well drained
3/5 tsp ground thyme
1/3 tsp salt
1/3 cup all-purpose flour
2 cups skim milk
1/3 cup dry sherry
1/8 tsp ground red pepper (cayenne)
9 oz carton low-fat ricotta cheese
4/5 cups grated part-skim mozzarella cheese, divided
1/3 cup grated reduced-fat Swiss cheese
Recipe
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. Drain well and set aside.
4 Recoat Dutch oven with cooking spray and place over medium-high heat until hot.
5 Add mushrooms, carrots and onions; saute 6 minutes. Set aside.
6 Place flour in a medium saucepan.
7 Gradually add milk, stirring with a wire whisk until blended; stir in sherry.
8 Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper.
9 Reserve one cup of sauce and set aside.
10 In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese.
11 Preheat oven to 350-o F.
12 Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2-inch pan.
13 Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise) over the sauce.
14 Top with half of ricotta cheeese mixture, half of chicken mixture and half of remaining sauce mixture.
15 Repeat layers, ending with 4 pieces of lasagne.
16 Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.
17 Cover lasagne with foil and bake 1 hour.
18 Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.
19 Re-cover and let stand 15 minutes before serving.
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