1/2 of a 1 pound package of whole-wheat lasagna noodles
1 (12 ounce) can of evaporated skim milk
2 tablespoons cornstarch
2 cups chicken broth
1/2 cup grated parmesan cheese
1/4 cup white wine
2 tablespoons dijon mustard
2 teaspoons tomato sauce
2 cloves garlic, minced
1/2 teaspoon ground nutmeg
1/2 teaspoon basil
1/8 teaspoon ground red pepper
2 cups cooked chicken, torn into pieces
6 cherry tomatoes, sliced into thin wedges
1 cup shredded reduced-fat cheese
Hungarian sweet paprika

Directions
Prepare lasagna according to package directions; drain. In a large saucepan, blend together evaporated skim milk and cornstarch. Whisk in chicken broth, parmesan cheese, wine, 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 13×19-inch baking dish, spoon 1/4 cup reserved sauce. Layer 1/3 the lasagna and half the chicken sauce. Repeat, ending up with lasagna. Spread on remaining 1 cup of sauce. Top with cheese and paprika. Bake, uncovered, in 350 F. oven for 35-40 minutes. Let stand 10 minutes before cutting. Refrigerate leftovers.

Serves 8-10