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lasagna noodle chicken breast fresh mushrooms carrot spring onion frozen green pea thyme salt all-purpose milk dry sherry red pepper Ricotta cheese Mozzarella cheese Swiss cheese
Viewed: 40 - Published at: 7 years agoIngredients
- 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
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.
- Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan.
- 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.
- Cover lasagne with foil and bake 1 hour.
- Uncover lasagne, 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.
