Skinny White Chicken Lasagna

I modified this recipe that I originally saw on Rachael Ray's website. It makes a TON of lasagna, so it would be great for entertaining. Mundo really liked it!

2 tbsp olive oil
3 boneless, skinless chicken breasts cooked and shredded
1 lb sliced button mushrooms
2 medium sliced zuchini
salt and pepper
4 tbsp butter
4 tbsp flour
2 c. skim milk
2 c. chicken broth
1 box whole wheat lasagna or oven-ready white lasagna
2 1/2 cups shredded lowfat mozzarella
1 small container low fat cottage cheese

Preheat oven to 375 degrees. Heat the olive oil in a large skillet over medium high heat. Add the shrooms and sautee. Once they begin to turn golden brown, add the zuchini and garlic and sautee until tender. Season with salt and pepper. Stir in the shredded chicken. In a saucepan, melt the butter. Add the flour and stir for one minute until it bubbles (you don't want a brown roux, just cook long enough to get rid of the raw flour taste). Add the milk and chicken broth and season with salt and pepper. Bring up to a bubble, stirring constantly. Then, simmer 4-5 minutes, until the sauce thickens.

Assemble the lasagna by ladling a small amount (about 1/2 cup) of sauce on the bottom of a 13 x 9 inch baking dish coated with cooking spray. Cover with three noodles. Top with 1/3 of the chicken veggie mixture, 1/3 of the cottage cheese and about 1/2 cup of cheese. Pour 1 cup of sauce over the layer. Then, add two more layers. Top off the lasagna with the last three noodles, the remaining sauce and the remaining cheese. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until the cheese is melted and the sauce is bubbly. Serve with a fresh dinner salad and whole wheat french bread and you have a perfect weeknight dinner!