Share
| 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. Add chicken and saute 4 minutes or until cooked through. |
| 3 | 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. |
| 4 | Set aside. Place flour in a medium saucepan. |
| 5 | Gradually add milk, stirring with a wire whisk until blended; stir in sherry. |
| 6 | Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly. |
| 7 | Stir in salt and red pepper. |
| 8 | 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. |
| 9 | Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan. |
| 10 | 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. |
| 11 | Cover lasagne with foil and bake 1 hour. |
| 12 | Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered. |
| 13 | Re-cover and let stand 15 minutes before serving. |