CHICKEN POT PIE LASAGNE

CHICKEN POT PIE LASAGNE image

Categories Pasta

Number Of Ingredients 15

12 pieces lasagna noodles, uncooked
1 pound boneless, skinless chicken breast, diced
3 cups slice fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced onions
1 cup frozen peas, thawed and well drained
1 t. ground thyme
1/2 t. salt
1/2 cup all-purpose flour, plus 4 T.
4 1/2 cups milk
1/2 cup dry sherry, plus 4 T.
1/4 t. ground red pepper
1 15 oz carton low-fat Ricotta
1 1/2 cups grated part-skim mozzerella cheese, divided
1/2 cup Swiss cheese

Steps:

Spray a large skillet with cooking spray; place over medium -high heat until hot. Add chicken and saute 4 minutes or until cooked through. Re-coat skillet with cooking spray and place over medium-high heat until hot. Add mushrooms, carrot,thyme, frozen green peas and onions; saute for 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 1 cup of sauce and set aside. In a bowl, combine Ricotta cheese, 1 cup mozzerella cheese and Swiss cheese. Preheat oven to 350 degrees. Spread 1 cup of the sauce over the bottom of a 13 by 9 inch pan. Arrange 4 pieces of the lasagna over the sauce. Top with half of the Ricotta cheese mixture, half of chicken mixture and half remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over the last layer completely. Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle remaining 1/2 cup mozzerella on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving. Make 10 servings