Chicken Pot Pie Lasagna
Source: National Pasta Association
12 pieces uncooked lasagna noodles
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 teaspoon ground thyme
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon ground red pepper (cayenne)
1 (15 ounce) package low-fat ricotta cheese
1 1/2 cups grated part-skim mozzarella cheese, divided
1/2 cup grated reduced-fat Swiss cheese
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 degrees F. Spread 1 cup of the sauce over the
bottom of a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagna (3
length-wise, 1 width-wise) 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 lasagna. Spread
reserved 1 cup of sauce over the last complete layer of lasagna,
being sure to cover the lasagna completely.
Cover lasagna with foil and bake 1 hour. Uncover lasagna, 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.
Yields 10 servings.
Source:http://recipegoldmine.com/
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