Chicken Pot Pie Lasagne

• 12 pieces lasagna noodles, uncooked
• 1 pound boneless, skinless chicken breast, diced
• 3 cups slice fresh mushrooms
• 1 cup thinly sliced carrots
• 1/2 cup sliced onions
• 1 cup frozen peas, thawed and well drained
• 1 t. ground thyme
• 1/2 t. salt
• 1/2 cup all-purpose flour, plus 4 T.
• 4 1/2 cups milk
• 1/2 cup dry sherry, plus 4 T.
• 1/4 t. ground red pepper
• 1 15 oz carton low-fat Ricotta
• 1 1/2 cups grated part-skim mozzerella cheese, divided
• 1/2 cup Swiss cheese

1. Spray a large skillet with cooking spray; place over medium -high heat until hot. Add chicken and saute 4 minutes or until cooked through. Re-coat skillet with cooking spray and place over medium-high heat until hot. Add mushrooms, carrot,thyme, frozen green peas and onions; saute for 6 minutes. Set aside.
2. 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 1 cup of sauce and set aside.
3. In a bowl, combine Ricotta cheese, 1 cup mozzerella cheese and Swiss cheese.
4. Preheat oven to 350 degrees. Spread 1 cup of the sauce over the bottom of a 13 by 9 inch pan. Arrange 4 pieces of the lasagna over the sauce. Top with half of the Ricotta cheese mixture, half of chicken mixture and half remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagna. Spread reserved 1 cup of sauce over the last layer completely.
5. Cover lasagna with foil and bake 1 hour. Uncover lasagna, sprinkle remaining 1/2 cup mozzerella on top and bake an additional 5 minutes uncovered. Re-cover and let stand 15 minutes before serving. Make 10 servings

lasagna noodles, chicken, mushrooms, carrots, onions, frozen peas, ground thyme, salt, allpurpose flour, milk, dry sherry, ground red pepper, ricotta, mozzerella cheese, swiss cheese

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-lasagne-50188860 (may not work)