Recipe for cooking chicken pot pie lasagna

Quick Meals- Salads and Pasta :: Pasta Recipes

Chicken Pot Pie Lasagna

Source: National Pasta Association

12 pieces uncooked lasagna noodles
1 lb. boneless, skinless chicken breasts, diced
3 C. sliced fresh mushrooms
1 C. thinly sliced carrots
1/2 C. sliced spring onions
1 C. frozen green peas, thawed and well drained
1 tsp. ground thyme
1/2 tsp. salt
1/2 C. flour
3 1/2 C. skim milk
1/2 C. dry sherry
1/4 tsp. ground red pepper (cayenne)
1 (15 oz.) pkg. low-fat ricotta cheese
1 1/2 C. grated part-skim mozzarella cheese, divided
1/2 C. grated reduced-fat Swiss cheese

Prepare pasta according to pkg. directions. Spray a Dutch oven or lrg. skillet with cooking spray; place over med.-high heat until hot. Add chicken and sauté 4 min. or until cooked through. Drain well and set aside.

Recoat Dutch oven with cooking spray and place over med.-high heat until hot. Add mushrooms, carrots and onions; sauté 6 min. Set aside.

Place flour in a med. saucepan. Gradually add milk, stirring with a wire whisk until blended; stir in sherry. Bring to a boil over med. heat and cook for 5 min. or until thickened, stirring constantly. Stir in salt and red pepper. Reserve one C. of sauce and set aside.

In a bowl, Mix together Ricotta cheese, 1 C. Mozzarella cheese and Swiss cheese.

Preheat oven to 350 degrees F. Spread 1 C. of the sauce over the bottom of a 13 x 9 x 2-in. 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 C. of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.

Cover lasagna with foil and bake 1 hr.. Uncover lasagna, sprinkle remaining 1/2 C. mozzarella cheese on top and bake an additional 5 min. uncovered. Re-cover and let stand 15 min. before servings.

Makes approximately 10 servings.