Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Lasagne -- uncooked
  1              pound  boneless 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 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             carton  low-fat ricotta cheese -- (15 oz.)
  1 1/2           cups  grated part-skim mozzarella cheese -- divided
     1/2           cup  grated reduced-fat Swiss cheese

Preparation:

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 degrees. Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan. Arrange 4 pieces of the lasagne (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 lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely. Cover lasagne with foil and bake 1 hour. Uncover lasagne, 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.

Nutritional Information:

88 Calories (kcal); trace Total Fat; (4% calories from fat); 5g Protein; 13g Carbohydrate; 2mg Cholesterol; 173mg Sodium