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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (303g) Recipe makes 10 servings The following items or measurements are not included below: low-fat ricotta cheese |
||
| Calories 305 | ||
| Calories from Fat 93 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.4g | 15% | |
| Saturated Fat 5.0g | 25% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.1g | ||
| Cholesterol 54mg | 18% | |
| Sodium 452mg | 18% | |
| Potassium 495mg | 14% | |
| Total Carbohydrate 16.4g | 5% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 2.7g | ||
| Protein 25.3g | 50% | |
Ingredients
- lasagna noodles, uncooked
- 1 lb boneless chicken breast, diced
- 3 cups fresh mushrooms, sliced
- 1 cup carrot, thinly sliced
- 1/2 cup spring onion, sliced
- 1 cup frozen green pea, thawed and drained
- 1 teaspoon thyme, ground
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 3 1/2 cups skim milk
- 1/2 cup dry sherry
- 1/4 teaspoon red pepper, ground (cayenne)
- 1 (15 ounce) carton low-fat ricotta cheese
- 1 1/2 cups part-skim mozzarella cheese, grated, divided
- 1/2 cup lowfat swiss cheese, grated
Directions
1
Prepare pasta according to package directions.2
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.3
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.4
Set aside. Place flour in a medium saucepan.5
Gradually add milk, stirring with a wire whisk until blended; stir in sherry.6
Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.7
Stir in salt and red pepper.8
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.9
Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan.10
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.11
Cover lasagne with foil and bake 1 hour.12
Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.13
Re-cover and let stand 15 minutes before serving.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Casseroles
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
Featured Reviews for This Recipe
From: Jimmbob1
On Nov 15, 2009
I just tried this tonite and it was GREAT! Made it just like you said with all the stuff , no changes. I also made the one with 407+ reviews last week and liked it, but not as well as this one. Very nice change and a breeze to put on the table. My wife and I ate it ALL in one setting!! Yikes! Thank You for a keeper. JimBob
From: Seven Wonders
On Sep 29, 2009
My family really liked this! From the 15 yo down to the 3 yo and including my dh they all ate through their portions and then some. I used thin no-bake lasagna noodles to avoid one more step. My kids asked me to repeat this meal. Thanks for the original recipe.
From: **Angie**
On Feb 18, 2009
We love pot pie and when I saw this I knew I had to make it for us to try. The kids chowed down on theirs and ate in silence, which means they are too busy eating and liking it to talk! I did made a few changes for our tastes. I didn't use the red pepper, and I used Cheddar cheese instead of Swiss, as I'm not crazy about Swiss cheese. Other than that made like the recipe. We will have again cause when the kids like something, I make it often!
From: DoubleA's Mom
On May 16, 2009
This was a very good and original recipe. We did not use any ricotta cheese, only because no one in my family really cares for it, so we used extra mozzarella and cheddar cheese (no swiss). I left out the peas and thyme b/c in the directions it was left out so I just forgot about those ingredients and it still turned out well, although next time I want to definitely add the peas. When I sauteed the chicken initially, I coated it in some montreal chicken seasoning to add another layer of flavor and I'm glad I did or I think it would have been missing something. I also added a couple cloves of minced garlic to the carrots, mushrooms and onion. Use chicken broth instead of sherry b/c I didn't have any on hand. Definitely a keeper and one you can play around with to suit your own tastes!!
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