Chicken Pot Pie Lasagna Source: National Pasta Association 12 pieces uncooked lasagna noodles 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 teaspoon ground thyme 1/2 teaspoon salt 1/2 cup all-purpose flour 3 1/2 cups skim milk 1/2 cup dry sherry 1/4 teaspoon ground red pepper (cayenne) 1 (15 ounce) package 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 sauté 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; sauté 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 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 length-wise, 1 width-wise) 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. Yields 10 servings.