Chicken Pot Pie Lasagna

Chicken Pot Pie Lasagna


Lasagne


1 pound Boneless 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

1 teaspoon Ground thyme

1/2 teaspoon Salt

1/2 cup All-purpose flour

-1

1/2 cup Dry sherry

1/4 teaspoon Ground red pepper ; cayenne

1 ct Low-fat ricotta cheese

15 oz.

1/2 cup Grated part-skim mozzarella

Cheese

1/2 cup Grated reduced-fat Swiss

Cheese



-= Instructions =-

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 degrees. Spread 1 cup of the sauce

over

the bottom of a 13 x9 x 2-inch pan. 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. Cover lasagne with foil and bake 1 hour. Uncover

lasagne, 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.