Chicken Lasagne



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       lasagna noodles  -- 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 & drained
   1      tsp           ground thyme
     1/2  tsp           salt
     1/2  cup           flour
   3 1/2  cups          skim milk
     1/2  cup           dry sherry
     1/4  tsp.          cayenne pepper
  15      ounces        ricotta cheese
   1 1/2  cups          grated mozzarella cheese -- divided
     1/2  cup           grated Swiss cheese

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 350F 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 across) 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. 


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