Chicken Pot Pie Lasagna Recipe

Chicken Pot Pie Lasagna Recipe

12 pcs. Lasagna noodles, uncooked
3 1/2 cups of milk (skim)
1 lb. diced skinless & boneless chicken breasts
1 1/2 cups of mozzarella (part-skim), grated & halved
1 cup of carrots, sliced thinly
1 cup of frozen & thawed out green peas, drained
1/2 cup of reduced-fat Swiss cheese, grated
1/2 cup of dry sherry
1 tsp. ground thyme
1/2 cup of spring onions, sliced
1/2 cup of flour (all-purpose)
1/4 tsp. of cayenne pepper
1/2 tsp. of salt
1 (15-oz.) pkg. ricotta, low-fat
3 cups of fresh mushrooms, sliced

Lasagna noodles should be cooked as per package instructions then drained well. Spray onto a big skillet some cooking spray then put it on medium-high flame until it is hot.
Saute the diced chicken for 4 mins. or just until it is well cooked. Drain then set it aside.

Spray with the cooking spray the big pot again then place it on medium-high flame and saute onions, mushrooms and carrots for 6 mins. then set them aside as well.

Inside a saucepan, put the flour then slowly add in milk while whisking until everything is well blended then add the sherry. On medium flame, continue cooking for about 5 mins. more until it boils and mixture thickens all the while stirring it.

Add some cayenne pepper and salt for taste then reserve a cup of sauce. In another bowl, mix together a cup of mozzarella, half a cup of Swiss cheese & the ricotta. Oven should now be preheated to around 350′ F.

Evenly spread out a cup of your sauce on the bottom of a pan measuring 13×9x2-inches. Layer four lasagna noodles ( lengthwise – 3, crosswise – 1) on sauce then top it with half the cheese mix, half of sauteed chicken mix as well as half of sauce mix.

Repeat the order until you finish with four noodles at the top.

With your reserved cup of sauce, evenly spread it out the top of your final layer of noodles and make sure that everything is covered with your sauce.

Place some aluminum foil on the noodle dish then bake for an hour. Take out the cover and sprinkle atop the remaining half a cup of grated mozzarella then bake again for another 5 mins. this time without a cover.

After the 5 mins. cover cooked lasagna dish with some foil then allow it to rest for 15 mins. prior to serving it up.

Serves 10