A delightful twist on classic lasagna, combining creamy chicken and fresh vegetables for a comforting and flavorful dish.
Cook the lasagna sheets according to the package instructions.
If using no-boil lasagna sheets, ensure the sauce is slightly runnier to help cook the sheets during baking.
Heat a Dutch oven over medium-high heat, spray with cooking spray, and sauté the chicken until cooked through.
Cut the chicken into small, even pieces for quicker cooking and better distribution in the lasagna.
Remove the chicken, recoat the Dutch oven with cooking spray, and sauté the mushrooms, carrots, and spring onions until tender.
Add a pinch of salt while sautéing to help the vegetables release their moisture.
In a medium saucepan, whisk together the flour and milk, then stir in the sherry and cook until thickened.
Stir constantly to prevent lumps and ensure a smooth sauce.
Combine the ricotta, half the mozzarella, and the Swiss cheese in a bowl.
Grate the cheeses finely for easier mixing and even distribution.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the lasagna inside for even cooking.
Spread a layer of sauce in the baking dish, then layer lasagna sheets, cheese mixture, chicken, vegetables, and sauce. Repeat until all ingredients are used, ending with a layer of sauce.
Press down gently on each layer to compact the lasagna and prevent air pockets.
Cover the dish with foil and bake for 1 hour. Remove the foil, sprinkle the remaining mozzarella on top, and bake for an additional 5 minutes.
Let the lasagna rest for 10-15 minutes after baking to set the layers before serving.
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