Chicken Pot Pie Lasagna

Recipe by Libby1
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READY IN: 2hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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