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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 pkg lasagna noodles, cooked al dente
1 lb boneless, skinless chicken breasts, diced
3 cups sliced mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cups frozen green peas, thawed and drained
1 tsp ground thyme
1/2 tsp salt
1/2 cup flour
3 1/2 cups milk
1/2 cup dry sherry
1/4 tsp cayenne pepper
1 (15 oz) container ricotta cheese
1 1/2 cups grated mozzarella cheese, divided
1/2 cup grated Swiss cheese
Spray a skillet with cooking spray and add chicken; saute until cooked through. Drain well and set aside. Recoat skillet with cooking spray and add sliced vegetables; saute 6 minutes. Set aside.
Place flour in a saucepan. Gradually add milk; stirring with a whisk until blended; stir in sherry. Bring to a boil and cook about 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve 1 cup of sauce and set aside.
In a bowl, combine ricotta cheese and 1 cup mozzarella cheese and Swiss cheese.
Preheat oven to 350. Spread 1 cup sauce in a 13x9 inch baking pan. Arrange a layer of noodles on top of sauce. Top with half ricotta mixture, half chicken mixture and half remaining sauce.
Repeat layers, ending with noodles. Spread reserved sauce over the last complete layer of lasagna, covering the lasagna completely. Cover lasagna with foil and bake for 1 hour.
Uncover lasagna, sprinkle with remaining cheese and bake an additional 5 minutes uncovered. Recover and let stand 5 minutes before serving. Serves 10
CHICKEN LASAGNA
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
1 pkg lasagna noodles, cooked al dente
1 lb boneless, skinless chicken breasts, diced
3 cups sliced mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cups frozen green peas, thawed and drained
1 tsp ground thyme
1/2 tsp salt
1/2 cup flour
3 1/2 cups milk
1/2 cup dry sherry
1/4 tsp cayenne pepper
1 (15 oz) container ricotta cheese
1 1/2 cups grated mozzarella cheese, divided
1/2 cup grated Swiss cheese
Spray a skillet with cooking spray and add chicken; saute until cooked through. Drain well and set aside. Recoat skillet with cooking spray and add sliced vegetables; saute 6 minutes. Set aside.
Place flour in a saucepan. Gradually add milk; stirring with a whisk until blended; stir in sherry. Bring to a boil and cook about 5 minutes or until thickened, stirring constantly. Stir in salt and red pepper. Reserve 1 cup of sauce and set aside.
In a bowl, combine ricotta cheese and 1 cup mozzarella cheese and Swiss cheese.
Preheat oven to 350. Spread 1 cup sauce in a 13x9 inch baking pan. Arrange a layer of noodles on top of sauce. Top with half ricotta mixture, half chicken mixture and half remaining sauce.
Repeat layers, ending with noodles. Spread reserved sauce over the last complete layer of lasagna, covering the lasagna completely. Cover lasagna with foil and bake for 1 hour.
Uncover lasagna, sprinkle with remaining cheese and bake an additional 5 minutes uncovered. Recover and let stand 5 minutes before serving. Serves 10
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.