Chicken Pot Pie Lasagna

Chicken Pot Pie Lasagna

12 pieces Lasagna, uncooked
1 pound boneless, skinless chicken breasts, diced
3 cups sliced fresh mushrooms
1 cup thinly sliced carrots
1/2 cup sliced spring onions
1 cup frozen green peas, thawed and well drained
1 tsp. ground thyme
1/2 tsp. salt
1/2 cup all-purpose flour
3 1/2 cups milk
1/2 cup dry sherry
1/4 tsp. ground red pepper (cayenne)
1 15-oz. carton low-fat ricotta cheese
1 1/2 cups grated part-skim mozzarella cheese, divided
1/2 cup grated reduced-fat Swiss cheese

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-o F. Spread 1 cup of the sauce over the bottom of
a 13 x 9 x 2-inch pan. Arrange 4 pieces of the lasagna (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 lasagna. Spread reserved 1 cup of
sauce over the last complete layer of lasagna, being sure to cover the
lasagna completely.

Cover lasagna with foil and bake 1 hour. Uncover lasagna, 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.