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 Mushroom and Chicken Lasagne

Preparation and cooking time:  50 minutes
    A layer of sautéed mushrooms, a layer of crushed tomatoes and one of shredded chicken and sliced red peppers makes this is a colorful lasagne with surprise flavors in each bite.  I use fromage frais, which is a very low-fat fresh cheese.  If you can't get it, use Greek yogurt, strained if you can get it, or cottage cheese. This will be for 2 meals.

1 chicken breast, boneless, skinless
3/4 cup chicken stock or water
8oz, 250gr mushrooms
3 - 4 shallots, 6oz, 180gr
1 tbs olive oil
2 tbs chicken stock (from poaching the chicken)
1 15oz can (450gr tin) crushed tomatoes
4 - 6 oz, 150gr pimientos, roasted red peppers  
fromage frais, 6oz, 200gr (substitute Greek yogurt, cottage cheese or ricotta...low-fat is fine)
3/4 cup shredded cheese, 3oz, 90gr
3 tbs butter
1/4 cup flour
2 cups milk - 16 oz, (500ml)
9 - 10 sheets 'no-cook' lasagna noodles
1/3 cup grated Parmesan. 1.5oz, 45gr

The chicken:  Put the chicken breast and stock or water in a small skillet.  Cover and cook over medium heat until done, about 10 minutes.  Remove and cut into thin slices or shred.
The mushrooms: Clean mushrooms and roughly chop.  Clean shallots and slice.  Heat oil in medium skillet.  Add mushrooms, shallots and sauté until tender, about 15 minutes. Add 2 tbs of the chicken poaching liquid to get up the browned bits on the bottom of the skillet. 
The Béchamel: In a medium saucepan heat the butter over low heat.  Add flour and stir with a whisk for 1 minute.  Add a little (1/4 cup) of the milk and whisk to combine.  Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a minute or 2.  When all of the milk is in, bring to a boil (should almost be there), whisking.  Then remove from heat.  Congratulations!  You have just made a béchamel sauce! 
The rest: Open tomatoes.  Slice roasted red peppers into strips. 

Now you are ready to assemble:  in a 10" (25cm) square baking dish, or so...make the following layers

1/4 of the béchamel sauce
2 - 3 noodles,  you may have to break another one up to get good coverage 
spread half of the fromage frais (or yogurt) on the noodles
spread all of the mushrooms and shallots on the fromage frais or yogurt
1/4 béchamel sauce

2 - 3 noodles
all of the crushed tomatoes
1/2 of the shredded cheese

2 - 3 noodles
spread half of the fromage frais (or yogurt) on the noodles
all of the shredded/sliced chicken
all of the sliced peppers

2 - 3 noodles
1/2 béchamel sauce
1/2 shredded cheese
all of the Parmesan

Cover and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife.  Uncover and bake 5 minutes longer to brown cheese.  Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.