Chicken Pot Pie Lasagna

[Kitchen Witch]

CHICKEN POT PIE LASAGNA

12 pieces lasagna, uncooked

1 lb boneless skinless chicken breast, diced

3 cups sliced fresh mushrooms

1 cup thinly sliced carrots

1 cup frozen green peas, thawed and well drained

1/2 cup sliced green onions

1 tsp ground thyme

1/2 cup all-purpose flour

3-1/2 cups skim milk

1/2 cup dry sherry

1/2 tsp salt

1/4 tsp ground red pepper

1 (15 oz) carton lowfat Ricotta cheese

1-1/2 cups grated part-skim Mozzarella cheese, divided

1/2 cup grated reduced-fat Swiss cheese


Prepare pasta according to package directions. Spray large skillet with cooking spray; place over medium-high heat until hot. Add chicken and sauté 4 minutes or until cooked through. Drain well and remove chicken. Spray skillet again with cooking spray and heat over medium-high heat until hot. Add mushrooms, carrots, peas, onions, and thyme; sauté 6 minutes. Set aside, adding to chicken and mixing well. Place flour in medium saucepan. Gradually add milk, stirring with wire whisk until blended; stir in sherry. Bring to a boil over medium heat and cook 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve 1 cup of sauce and set aside. Combine Ricotta cheese, 1 cup Mozzarella cheese, and Swiss cheese in large bowl. Pre-heat oven to 350 degrees F. Spread 1 cup of the sauce over bottom of 13- x 9- x 2-inch pan. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over 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 of sauce over last complete layer of lasagna, being sure to cover lasagna completely. Cover lasagna with foil and bake 1 hour. Uncover, sprinkle with remaining 1/2 cup Mozzarella cheese over top. Bake, uncovered, 5 minutes. Cover; let stand 15 minutes before serving.