Pesto Chicken Lasagna

• 1 large sweet red pepper, diced
• 1/4 cup finely chopped onion
• 1 tablespoon butter
• 4 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/4 cup chicken broth
• 1-1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 2 cups cubed cooked chicken
• 1/2 cup prepared pesto
• 1 can (3.8 ounces) sliced ripe olives, drained
• 1 large egg, lightly beaten
• 1 carton (15 ounces) ricotta cheese
• 1 package (4 ounces) crumbled feta cheese
• 2 cups marinara sauce
• 12 no-cook lasagna noodles
• 1 package (6 ounces) fresh baby spinach, chopped
• 2 cups shredded part-skim mozzarella cheese

1. In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese.
2. Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese.
3. Cover and bake at 375u0b0 for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160u0b0. Let stand 15 minutes before serving.

sweet red pepper, onion, butter, garlic, allpurpose, milk, chicken broth, basil, oregano, chicken, pesto, olives, egg, ricotta cheese, feta cheese, marinara sauce, noodles, baby spinach, mozzarella cheese

Taken from www.tasteofhome.com/recipes/pesto-chicken-lasagna/ (may not work)