Chicken Lasagna with Roasted Red Bell Pepper Sauce

By á-27673

Ingredients

• Roasted Red Bell Pepper Sauce:
• 4 C Finely Chopped Cooked Chicken
• 2 (8oz) Containers chive-and-onion cream cheese
• 1 (10oz) Package frozen chopped spinach, thawed and well drained
• 1 tsp Seasoned pepper
• 3/4 tsp Salt
• 9 no-boil lasagna noodles
• 2 C (8oz) Shredded Italian three cheese blend
• Roasted Red Bell Pepper Sauce
• 1 (12 oz) Jar roasted red bell peppers, drained
• 1 (16oz) Jar creamy alfredo sauce (I use Bertoli w/ Aged Parmesan Cheese)
• 1 (3oz)Package shredded parmesan cheese
• 1/2 tsp Red pepper flakes
• Process all ingredients in a food processor until smooth, stopping to scrape down sides.

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Stir together first 5 ingredients
Layer a lightly greased 11 x 17 inch baking dish with one-third of Roasted Red Bell Pepper Sauce, 3 noodles, one-third of chicken mixture, and one-third of cheese. Repeat layers twice. Place baking dish on baking sheet.

Bake, covered, at 350° for 50 to 55 minutes or until thoroughly heated. Uncover and bake 15 more minutes.