Chicken And Roasted Red Bell Pepper Lasagna

• 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

1. Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
2. Preheat oven to 350u0b0F.
3. Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
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. Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.

sauce, red bell peppers, alfredo sauce, parmesan cheese, red pepper, filling, chicken, containers chive, garlic salt, black pepper, lasagna noodles, shredded italian three

Taken from www.food.com/recipe/chicken-and-roasted-red-bell-pepper-lasagna-436949 (may not work)