Instructions

1. Prepare pasta according to package directions.
2. Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot.
3. Add chicken and sauté 4 minutes or until cooked through.
4. Drain well and set aside.
5. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; sauté 6 minutes. Set aside.
6. 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.
7. Stir in salt and red pepper. Reserve one cup of sauce and set aside.
8. In a bowl, combine Ricotta cheese, 1 cup Mozzarella cheese and Swiss cheese.
9. Heat oven to 350 degrees F.
10. 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.
11. 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.
12. Cover lasagna with foil and bake for 1 hour.
13. Uncover lasagna, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.
14. Re-cover and let stand for 15 minutes before serving.

Yield: 10 servings

Source: National Pasta Association