Portion Size: 1 ½ cups 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 pounds boneless skinless chicken breast	Cut into 1/2-inch pieces.
1-pound lasagna, uncooked
1 (12 oz) can fat free evaporated milk
2 tablespoons cornstarch
2 cups low sodium 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	Washed and sliced into wedges.
1 cup (4 oz) low fat shredded American cheese
1/2  teaspoon Paprika

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Prepare lasagna according to package directions; drain.
2	In large saucepan, blend together evaporated milk and cornstarch.  Whisk in chicken broth, Parmesan cheese, mustard, tomato sauce, garlic, basil, nutmeg and red pepper.
3	Bring to a boil, stirring until thickened and bubbly.  Remove from heat.  Reserve 1 1/4 cups.
4	Stir chicken and tomatoes into remaining sauce.
5	Into a baking dish, spoon 1/4 Cup reserved sauce.  Layer 1/3 the lasagna and half the chicken sauce.
6	Repeat, ending with Lasagna.
7	Spread on remaining 1 cup sauce.  Top with cheese and paprika.
8	Bake, covered, in 350-degree oven 35 to 40 minutes.  Let stand 10 minutes before cutting.	Cook until internal temperature reaches 165°F.