Chicken Lasagna

2 Pounds Chicken boneless skinless breast, cut into 1/2 inch pieces
1/2 Pound Lasagna, uncooked
1 (12 ounce) can lowfat evaporated milk
2 Tablespoons cornstarch
2 Cups chicken broth
1/2 Cup parmesan cheese
2 Tablespoons Dijon style mustard
2 Teaspoons tomato sauce
2 Cloves garlic, minced
1/2 Teaspoon dried basil leaves, crushed
1/4 Teaspoon ground nutmeg
1/8 Teaspoon ground red pepper
6 Cherry tomatoes, sliced into wedges
1 Cup (4ounce) shredded lowfat Mozarella cheese
Prepare lasagna according to package directions; drain. In large saucepan, blend together evaporated milk and cornstarch. Whisk in chicken broth, Parmesan cheese, mustard, tomato sauce, garlic, basil, nutmeg and red pepper. Bring to a boil, stirring until thickened and bubbly. Remove from heat. Reserve 1 1/4 cups. Stir chicken and tomatoes into remaining sauce. Into a 13X9 inch baking dish, spoon 1/4 Cup reserved sauce. Layer 1/3 the lasagna and half the chicken sauce. Repeat, ending with Lasagna. Spread on remaining 1 cup sauce. Top with cheese and paprika. Bake, covered, in 350 degree oven 35 to 40 minutes. Let stand 10 minutes before cutting. Serves 8.