Chicken and Vegetable Lasagna

• 6 whole wheat lasagna noodles
• 34 lb chicken breast, skinless, boneless, cut into 1/2-inch pieces
• 26 ounces tomato and basil pasta sauce, low-fat
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 12 cup roasted red pepper, drained, chopped bottled
• 1 (15 ounce) container ricotta cheese, reduced-fat
• 14 cup pesto sauce, reduced-fat
• 2 cups mozzarella cheese, shredded part-skim, divided
• chopped basil (optional)
• cooking spray

1. Preheat oven to 375 degrees.
2. Cook noodles according to package directions.
3. Coat a large saucepan with cooking spray, place over medium-high heat.
4. Add chicken; cook, stirring frequently, 2 minutes.
5. Add pasta sauce, artichokes and red pepper.
6. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
7. Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish.
8. Layer 3 noodles over sauce.
9. Combine ricotta cheese and pesto; spoon over noodles.
10. Top with 1 cup sauce and 1 cup mozzarella cheese.
11. Repeat layering with remaining noodles, sauce and mozzarella cheese.
12. Cover with foil.
13. Bake 30 minutes.
14. Uncover; continue baking 10 minutes or until hot and bubbly.
15. Let stand 5 minutes before serving; garnish with basil, if desired.

whole wheat lasagna noodles, chicken, tomato, hearts, red pepper, ricotta cheese, pesto sauce, mozzarella cheese, basil, cooking spray

Taken from www.food.com/recipe/chicken-and-vegetable-lasagna-122486 (may not work)