Cheesy Chicken Lasagna

Three types of low fat cheese gives this low-cal pasta recipe a delicious creamy flavor. This hearty lasagna has loads of nutrients thanks to veggies and lean chicken. Give this cheesy healthy chicken recipe a try tonight.

Ingredients

Whole wheat lasagna noodles
1 pound boneless skinless 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 ground thyme
1/2 teaspoon salt
1/2 cup white whole wheat flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon ground cayenne pepper
1 carton low-fat ricotta cheese, about 15 ounces
1 1/2 cup grated part-skim mozzarella cheese, divided
1/2 cup reduced-fat Swiss cheese, grated

Instructions

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 four 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 six 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 five 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, one cup mozzarella cheese and Swiss cheese.
Preheat oven to 350 degrees F.
Spread one cup of the sauce over the bottom of a 13 X 9 X 2-inch pan. Arrange four pieces of the lasagna, three lengthwise, one 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 four pieces of lasagna. Spread reserved one cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely.
Cover lasagna with foil and bake one hour. Uncover lasagna, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional five minutes uncovered.
Re-cover and let stand 15 minutes before serving.