Chicken Pot Pie Lasagna
12 pieces lasagna, uncooked
1 lb boneless skinless chicken breast, diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1 cup frozen green peas, thawed and well drained
1/2 cup sliced green onions
1 tsp ground thyme
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/2 tsp salt
1/4 tsp ground red pepper
1 (15 oz) carton lowfat 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 large skillet with cooking spray; place over medium-high heat until hot. Add chicken and sauté 4 minutes or until cooked through. Drain well and remove chicken. Spray skillet again with cooking spray and heat over medium-high heat until hot. Add mushrooms, carrots, peas, onions, and thyme; sauté 6 minutes. Set aside, adding to chicken and mixing well. Place flour in medium saucepan. Gradually add milk, stirring with wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve 1 cup of sauce and set aside. Combine Ricotta cheese, 1 cup Mozzarella cheese, and Swiss cheese in large bowl. Pre-heat oven to 350°F. Spread 1 cup of the sauce over bottom of 13- x 9- x 2-inch pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over 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 last complete layer of lasagna, being sure to cover lasagna completely. Cover lasagna with foil and bake 1 hour. Uncover, sprinkle with remaining 1/2 cup Mozzarella cheese over top. Bake, uncovered, 5 minutes. Cover; let stand 15 minutes before serving.
Yield: 10 servings
Submitted by Tae Bo Master
Main Dishes & Casseroles
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