A Little Lighter Chicken Caesar Lasagna

• 9 ounces dried whole wheat lasagna noodles
• 2 (10 ounce) containersrefrigerated low-fat alfredo sauce
• 3 tablespoons lemon juice
• 12 teaspoon cracked black pepper
• 3 cups cooked chicken breasts, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed & drained
• 1 cup roasted red pepper, drained & chopped
• 34 cup Italian cheese blend, shredded

1. Preheat oven to 325 degrees.
2. Cook noodles according to package directions.
3. Drain; rinse with cold water; drain again.
4. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper.
5. Stir in chicken, spinach & red peppers.
6. Lightly coat a 3 qt rectangular baking dish with non-stick cooking spray.
7. Arrange 3 noodles in bottom of dish.
8. Top with 1/3 chicken mixture.
9. Repeat layers twice.
10. Cover; Bake for 45-55 minutes or until heated through.
11. Uncover; sprinkle with cheese.
12. Bake uncovered 5 minutes more or until cheese is melted.
13. Let stand 15 minutes before serving.

whole wheat lasagna noodles, alfredo sauce, lemon juice, cracked black pepper, chicken breasts, red pepper, italian cheese blend

Taken from www.food.com/recipe/a-little-lighter-chicken-caesar-lasagna-259607 (may not work)