Recipe ingredients
- 12 pieces uncooked lasagna noodles
- 1 pound boneless, skinless chicken breasts, diced
- 3 cups sliced fresh mushrooms
- 1 cup thinly sliced carrots
- 1/2 cup sliced spring onions
- 1 cup frozen green peas, thawed and well drained
- 1 teaspoon ground thyme
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 3 1/2 cups skim milk
- 1/2 cup dry sherry
- 1/4 teaspoon ground red pepper (cayenne)
- 1 (15 ounce) package low-fat ricotta cheese
- 1 1/2 cups grated part-skim mozzarella cheese, divided
- 1/2 cup grated reduced-fat Swiss cheese
Recipe method
- 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 lasagna (3 length-wise, 1 width-wise) 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 lasagna. Spread reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the 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 serving.
Other pasta recipes:
Chicken pot pie lasagna recipe
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