The best delicious Chicken Pot Pie Lasagne recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chicken Pot Pie Lasagne recipe today!
Hello my friends, this Chicken Pot Pie Lasagne recipe will not disappoint, I promise! Made with simple ingredients, our Chicken Pot Pie Lasagne is amazingly delicious, and addictive, everyone will be asking for more Chicken Pot Pie Lasagne.
What Makes This Chicken Pot Pie Lasagne Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chicken Pot Pie Lasagne.
Ready to make this Chicken Pot Pie Lasagne Recipe? Let’s do it!
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12 Pieces Lasagne, uncooked
1 lb Boneless chicken breasts
-(without skin), 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 ts Ground thyme
1/2 ts Salt
1/2 c All-purpose flour
3 1/2 c Skim milk
1/2 c Dry sherry
1/4 ts Ground red pepper (cayenne)
15 oz Low-fat ricotta cheese
1 1/2 c Grated mozzarella cheese
-(part-skim), divided
1/2 c Grated Swiss cheese
-(reduced fat)
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 F. Spread 1 cup of the sauce over the
bottom of a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagne (3
lengthwise, 1 widthwise) over the sauce. Top with half of ricotta
cheeese 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.
Each serving provides: 342 Calories; 29.5 g Protein; 35.5 g
Carbohydrates; 7.8 g Fat; 53 g Cholesterol; 354 mg Sodium. Calories
from Fat: 21%
Yields
10 Servings
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