Print Recipe

Chicken Pot Pie Lasagna

Ingredients



Instructions

  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 sauté 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; sauté 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


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.