Chicken Pot Pie Lasagna


  • 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


  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.
  3. Add chicken and saute 4 minutes or until cooked through.
  4. Drain well and set aside.
  5. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes. Set aside.
  6. 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.
  7. Stir in salt and red pepper. Reserve one cup of sauce and set aside.
  8. In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.
  9. Heat oven to 350 degrees F.
  10. 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.
  11. 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.
  12. Cover lasagna with foil and bake for 1 hour.
  13. Uncover lasagna, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.
  14. Re-cover and let stand for 15 minutes before serving.

Yield: 10 servings

Recipe credit: National Pasta Association