Chicken Caesar Lasagna

• 1 (16 ounce) package ready-to-bake no-boil lasagna noodles
• 2 (10 ounce) containers refrigerated alfredo sauce
• 3 tablespoons lemon juice
• 1/2 teaspoon black pepper
• 3 cups chopped chicken breasts (can be boiled or cooked in a skillet, or you can use Rotisserie chicken)
• 1 (10 ounce) package frozen chopped spinach, thawed and well-drained
• 1 cup bottled roasted red pepper, drained and chopped
• 1 (16 ounce) package shredded Italian cheese blend
• parmesan cheese
• breadcrumbs

1. Preheat oven to 325.
2. Combine all ingredients except noodles and cheese.
3. Arrange a layer of noodles in the bottom of a lightly greased rectangular baking dish.
4. Top with 1/3 filling mixture and 1/4 cheese. Repeat layers until noodles and filling are gone, ending with cheese.
5. Cover and bake for 45-55 minutes.
6. Remove cover and sprinkle with Parmesan cheese and bread crumbs and bake for 5 minutes longer, until cheese is melted and top is crusty.

noodles, containers, lemon juice, black pepper, chicken breasts, red pepper, italian cheese, parmesan cheese, breadcrumbs

Taken from www.food.com/recipe/chicken-caesar-lasagna-247722 (may not work)