Chicken Pot Pie Lasagna Recipe

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Type: Chicken Pot Pie Lasagna Free Cooking Recipe – Pasta

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Ingredients / Directions
12 pieces uncooked lasagna noodles
1 pound boneless
skinless chicken breasts
3 cup(s)s sliced fresh mushrooms
1 cup(s) thinly sliced carrots
1/2 cup(s) sliced spring onions
1 cup(s) frozen green peas
thawed and well drained
1 teaspoon ground thyme
1/2 teaspoon salt
1/2 cup(s) all-purpose flour
3 1/2 cup(s)s skim milk
1/2 cup(s) dry sherry
1/4 teaspoon ground red pepper (cayenne)
1 (15 ounce) package low-fat ricotta cheese
1 1/2 cup(s)s grated part-skim mozzarella cheese
1/2 cup(s) 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 saut? 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; saut? 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(s) of sauce and set aside.

In a bowl
combine Ricotta cheese
1 cup(s) Mozzarella cheese and Swiss cheese.

Preheat oven to 350 degrees F. Spread 1 cup(s) of the sauce over the bottom of a 13 x 9 x 2-inch 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 cup(s) of sauce over the last complete layer of lasagna
being sure to cover the lasagna completely.

Cover lasagna with foil and bake 1 hour(s). Uncover lasagna
sprinkle remaining 1/2 cup(s) mozzarella cheese on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving.

Yields 10 servings.

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