This is another one, given by a friend. And I don’t know where she got it.
CHICKEN POT PIE LASAGNA
12 lasagna noodles, uncooked
1 pound boneless, skinless chicken breasts, diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced green onions
1 cup frozen green peas, thawed and well drained
1 tsp. ground thyme
1/2 tsp. salt
1/2 cup flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 tsp. ground red pepper (cayenne)
1 (15-oz.) carton low-fat ricotta cheese
1 1/2 cups shredded part-skim mozzarella cheese, divided
1/2 cup shredded Swiss cheese
Prepare pasta according to package directions.
Spray a Dutch oven or a 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 set aside.
Recoat Dutch oven with cooking spray and place over medium-
high heat until hot. Add mushrooms, carrots, and onions;
sauté 6 minutes. Set aside.
Place flour in a medium saucepan. Gradually add milk,
stirring with a wire whisk until blended; stir in sherry & thyme.
Bring to a boil over medium heat and cook for 5 minutes or
until thickened, stirring constantly. Stir in salt and red
pepper. Reserve 1 cup of sauce and set aside.
In a bowl, combine ricotta cheese, 1 cup mozzarella, and
the Swiss cheese. Combine sautéed vegetables, peas, and
chicken in another bowl.
Preheat oven to 350ºF. Spread 1 cup of the sauce over the bottom
of a 13 x 9 x 2-inch pan. Arrange 4 of the cooked lasagna noodles
(3 lengthwise, 1 widthwise) over the sauce. Top with half of the
ricotta cheese mixture, half of the chicken mixture, and half of
remaining sauce mixture.
Repeat layers, ending with 4 pieces of lasagna noodles. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover lasagna completely.
Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle
remaining 1/2 cup mozzarella cheese on top and bake an additional
5 minutes, uncovered. Re-cover and let stand 15 minutes before