Chicken And Roasted Red Bell Pepper Lasagna - cooking recipe

Ingredients

Sauce
1 (12 ounce) jar roasted red bell peppers, drained
1 (16 ounce) jar prepared alfredo sauce
3 ounces freshly grated parmesan cheese
1/2 teaspoon red pepper flakes
Filling
4 cups finely chopped cooked chicken
2 (8 ounce) containers chive and onion cream cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 teaspoon garlic salt
black pepper, to taste
9 no-boil lasagna noodles
2 cups shredded italian three-cheese blend

Preparation

Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
Preheat oven to 350\u00b0F.
Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
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.
Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.