Chicken Pot Pie Lasagna
Cook Time: 1 hour and 35 minutes
Prep Time: 35 minutes
Total Time: 2 hours and 10 minutes
Description:
Indulge in the delightful fusion of flavors with this Chicken Pot Pie Lasagna recipe from lovewithrecipes.com. A savory masterpiece that combines the essence of a classic pot pie with the comforting layers of lasagna, creating a one-dish wonder that is perfect for a European-inspired weeknight feast. This oven-baked delight, with its tender boneless chicken breast, fresh mushrooms, carrots, and a medley of delightful ingredients, promises to be a culinary sensation that your taste buds will savor.
Recipe Category: Savory Pies
Keywords: One Dish Meal, Chicken Breast, Chicken, Poultry, Meat, European, Weeknight, Oven, < 4 Hours
Nutritional Information (Per Serving):
- Calories: 334.8
- Fat Content: 13.8g
- Saturated Fat Content: 7.2g
- Cholesterol Content: 68.1mg
- Sodium Content: 517.3mg
- Carbohydrate Content: 19.2g
- Fiber Content: 2.1g
- Sugar Content: 3.2g
- Protein Content: 30.8g
Recipe Servings: 10
Ingredients:
- Boneless chicken breast
- Fresh mushrooms
- Carrot
- Spring onion
- Frozen green peas
- Thyme
- Salt
- All-purpose flour
- Skim milk
- Dry sherry
- Low-fat ricotta cheese
- Part-skim mozzarella cheese
- Low-fat Swiss cheese
Instructions:
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Prepare Pasta: Begin by preparing the pasta according to the package directions. Cook it to perfection, ensuring it adds the ideal texture to your Chicken Pot Pie Lasagna.
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Saute Chicken: In a Dutch oven or large skillet sprayed with cooking spray, heat it over medium-high heat until it’s hot. Add the boneless chicken breast and sauté for approximately 4 minutes or until it’s cooked through. Drain well and set it aside.
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Vegetable Saute: Recoat the Dutch oven with cooking spray and place it over medium-high heat until hot. Add fresh mushrooms, carrots, and spring onions, sautéing for about 6 minutes. Set aside this flavorful vegetable mix.
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Prepare Sauce: In a medium saucepan, place the flour. Gradually add skim milk, stirring with a wire whisk until blended. Stir in dry sherry. Bring the mixture to a boil over medium heat and cook for 5 minutes or until it thickens, stirring constantly. Add salt and a hint of red pepper for that perfect balance of flavors.
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Cheese Mixture: Reserve one cup of the prepared sauce and set it aside. In a separate bowl, combine low-fat ricotta cheese, 1 cup of part-skim mozzarella cheese, and low-fat Swiss cheese. This cheesy mixture adds a creamy layer to your Chicken Pot Pie Lasagna.
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Preheat Oven: Set the oven to 350 degrees, preheating it to the ideal temperature for baking your culinary creation.
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Layering: Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2-inch pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 widthwise) over the sauce. Top with half of the ricotta cheese mixture, half of the sautéed chicken mixture, and half of the remaining sauce mixture. Repeat the layers, ending with 4 pieces of lasagne. Spread the reserved 1 cup of sauce over the last complete layer of lasagne, ensuring it covers the lasagne completely.
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Baking: Cover the lasagne with foil and bake for 1 hour. Uncover the lasagne, sprinkle the remaining 1/2 cup of part-skim mozzarella cheese on top, and bake for an additional 5 minutes uncovered, allowing the cheese to melt and create a golden crust.
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Rest and Serve: Re-cover the Chicken Pot Pie Lasagna and let it stand for 15 minutes before serving. This resting period allows the flavors to meld, ensuring each bite is a burst of perfection.
Incorporate this unique Chicken Pot Pie Lasagna into your culinary repertoire, and let its savory layers and delightful combination of ingredients elevate your dining experience. Whether it’s a special occasion or a weeknight indulgence, this recipe is sure to become a favorite in your kitchen. Enjoy the savory symphony of flavors and share the joy of this delectable creation with your loved ones!
