Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat
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.
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
Heat 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 for 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 for 15 minutes before serving.