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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 10 |
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Ingredients:
to taste lasagna noodle, 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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