Chicken Pot Pie Lasagna
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 tsp. ground thyme
1/2 tsp. salt
1/2 cup all-purpose flour
3 1/2 cups milk
1/2 cup dry sherry
1/4 tsp. ground red pepper (cayenne)
1 15-oz. carton 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-o 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 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 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.