Chicken Pot Pie Lasagna

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2hrs 10mins

Ingredients Nutrition


  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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