Chicken pot pie lasagna: This delicious preparation is a very popular variation of traditional Italian lasagna, incorporating homemade and comforting flavors by using chicken instead of beef. Its origin dates back to family adaptations of lasagna, where the goal was to utilize common household ingredients to create a nutritious and tasty dish.
In several Latin American countries, this recipe can be found under other names or with small variations. For example, in Mexico it is usually called "lasaña de pollo" and in Argentina it is common to find it as "pastel de pollo con capas de pasta". In Chile, some versions are known as "lasaña ligera de pollo", highlighting the use of low-fat ingredients.
This dish combines the practicality of pasta with the soft texture of chicken and the creaminess of cheese, offering a culinary experience ideal for family gatherings or special meals. Furthermore, its versatility allows for the addition of various vegetables and spices depending on the region, further enriching its flavor and nutritional value.
How to prepare Chicken Pot Pie Lasagna
Prepare the pasta according to the package instructions.
Spray a Dutch oven or a large skillet with cooking spray.
Place over medium-high heat until hot.
Add the chicken and sauté for 4 minutes or until cooked.
Drain well and set aside.
Respray the Dutch oven with cooking spray and place over medium-high heat until hot.
Add mushrooms, carrots, and onions.
Sauté for 6 minutes.
Set aside.
Place the flour in a medium saucepan.
Gradually add the milk, stirring with a wire whisk until blended.
Incorporate the sherry.
Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.
Add salt and red pepper.
Reserve one cup of the sauce and set it aside.
In a bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, and Swiss cheese.
Preheat the oven to 350 degrees.
Spread 1 cup of the sauce over the bottom of a 13 x 9 x 2-inch baking dish.
Place 4 pieces of lasagna over the sauce.
Top with half of the ricotta cheese mixture, half of the chicken mixture, and half of the remaining sauce mixture.
Repeat the layers, ending with 4 pieces of lasagna.
Spread the reserved cup of sauce over the last full layer of lasagna, making sure to completely cover the lasagna.
Cover the lasagna with aluminum foil and bake for 1 hour.
Uncover the lasagna, sprinkle the remaining 1/2 cup of mozzarella cheese on top, and bake for 5 more minutes uncovered.
Cover again and let stand for 15 minutes before serving.
