Chicken Lasagna

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 teaspoon ground thyme
1/2 teaspoon salt
1/4 cup flour
3 1/2 cups skim milk
1/2 cup dry sherry
1/4 teaspoon cayenne pepper
15 ounces ricotta cheese
1 1/2 cup grated mozzarella cheese -- divided
1/2 cup grated Swiss cheese

Preheat oven to 350F degrees.

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. Add green peas and ground thyme and stir well.  Set aside mixing in with the chicken. 

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 two cups of sauce and mix remaining sauce with chicken and vegetables. 

In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. 

Spread 1 cup of the reserved sauce over the bottom of a 13 x9 x 2-inch pan. Arrange 4 pieces of the lasagna (3 lengthwise, 1 across) over the sauce. Top with half of ricotta cheese mixture, half of chicken and vegetable mixture. Repeat layers, ending with 4 pieces of lasagna. Spread remaining reserved 1 cup of sauce over the last complete layer of lasagna, being sure to cover the lasagna completely. Cover lasagna with foil and bake 1 hour. Uncover lasagna, 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.