Shelly's Recipe

CHICKEN LASAGNA

Category: Pasta - Baked

1 pkg lasagna noodles, uncooked
1 lb boneless, skinless chicken breasts, diced
3 cups sliced mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup 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 (I use the Italian cheese blend)
1/2 cup grated Swiss cheese

Spray a skillet with cooking spray and saute chicken until cooked through; set aside. In same pan, respray with cooking spray and saute vegetables, about 6 minutes; set aside.

In a saucepan, whisk together flour and milk; 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 1 cup sauce and set aside.

In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss chese.

Preheat oven to 350. Spread 1 cup sauce over the bottom of a 13x9 inch baking pan. Arrange 4 piece of lasagna. Top with half the ricotta cheese mixture and half the chicken mixture and half the sauce. Repeat layers and end with noodles. Spread reserved sauce over the last complete layer, being sure to cover the lasagna completely. Cover with foil and bake for 1 hour. Uncover and sprinkle with remaining cheese on top. Bake an additional 5 minutes. Recover and let stand 15 minutes before serving.