Chicken Pot Pie Lasagna

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.

Re-coat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions. Saute for 6 minutes. Set aside.

Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended, then 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 F.

Spread 1 cup of the sauce over the bottom of a 13- x 9- x 2-inch pan. Arrange 4 pieces of the lasagne (3 lengthwise, 1 width-wise) 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 for 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.