Chicken and Roasted Red Bell Pepper Lasagna

• Sauce
• (12 ounce) jar roasted red bell peppers, drained↗1 jar
• (16 ounce) jar prepared alfredo sauce1 jar
• ounces freshly grated parmesan cheese3 ounces
• teaspoon red pepper flakes↗1⁄2 teaspoon
• Filling
• cups finely chopped cooked chicken4 cups
• (8 ounce) containers chive and onion cream cheese↗2 containers
• (10 ounce) package frozen chopped spinach, thawed and squeezed dry1 package
• teaspoon garlic salt3⁄4 teaspoon
• black pepper, to taste↗
• no-boil lasagna noodles↗9
• cups shredded italian three-cheese blend2 cups

Step-by-step instructions

1. 1

   Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.

2. 2

   Preheat oven to 350°F.

3. 3

   Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.

4. 4

   Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.

5. 5

   Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.