Chicken Pot Pie Lasagna

Total Time: 2 hrs 10 mins Preparation Time: 35 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 10
• to taste lasagna noodle, uncooked
• 1 lb boneless chicken breast, diced
• 3 cups fresh mushrooms, sliced
• 1 cup carrot, thinly sliced
• 1/2 cup spring onion, sliced
• 1 cup frozen green pea, thawed and drained
• 1 teaspoon thyme, ground
• 1/2 teaspoon salt
• 1/2 cup all-purpose flour
• 3 1/2 cups skim milk
• 1/2 cup dry sherry
• 1/4 teaspoon red pepper, ground (cayenne)
• 1 (15 ounce) carton low-fat ricotta cheese
• 1 1/2 cups part-skim mozzarella cheese, grated, divided
• 1/2 cup lowfat swiss cheese, grated

Recipe

• 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.