Ingredients:
to taste lasagna noodles, uncooked
1 lb boneless chicken breasts, diced
3 cups fresh mushrooms, sliced
1 cup carrots, thinly sliced
1/2 cup spring onions, sliced
1 cup frozen green peas, thawed and drained
1 teaspoon thyme, ground
1/2 teaspoon salt
1/2 cup all-purpose flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon red peppers, ground ( cayenne)
1 (15 ounce) cartons low-fat ricotta cheese
1 1/2 cups part-skim mozzarella cheese, grated, divided
1/2 cup lowfat swiss cheese, grated
Directions:
Prepare pasta according to package directions.
Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through.
Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes.
Set aside. 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.
Stir in salt and red pepper.
Reserve one cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees.
Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan.
Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise)over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.
Cover lasagne with foil and bake 1 hour.
Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.
Re-cover and let stand 15 minutes before serving.
Servings: 10
Time preparation: 35 min.
Time total: 130 min.