Chicken Pot Pie Lasagna

about 2 hours Servings: 10.0 No ratings yet

Chicken Pot Pie Lasagna

about 2 hours Servings: 10.0 No ratings yet

Ingredients

1/2 teaspoon salt
3 cups fresh mushrooms, sliced
1/2 cup all-purpose flour
1/2 cup dry sherry
1/4 teaspoon red peppers, ground ( cayenne)
1 teaspoon thyme, ground
3 1/2 cups skim milk
1 cup frozen green peas, thawed and drained
1/2 cup lowfat swiss cheese, grated
1/2 cup spring onions, sliced
1 cup carrots, thinly sliced
1 lb boneless chicken breasts, diced
1 1/2 cups part-skim mozzarella cheese, grated, divided
1 (15 ounce) cartons low-fat ricotta cheese
to taste lasagna noodles, uncooked

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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