My Michelle's Chicken Alfredo Lasagne

• 9 barilla no-boil lasagna noodles
• 3 (10 ounce) jars alfredo sauce
• 3 tablespoons lemon juice
• 12 teaspoon pepper
• 3 cups cooked diced chicken (breasts sauteed in 2 tbsp extra virgin olive oil)
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 cup bottled roasted red pepper, drained & chopped
• 1 (8 ounce) jar sliced mushrooms
• 1 cup shredded Italian cheese blend

1. Preheat oven to 325F
2. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper and mushrooms.
3. Stir in chicken, spinach and red peppers.
4. Lightly coat a 3-quart rectangular baking dish with nonstick cooking spray.
5. Arrange 3 noodles in bottom of dish.
6. Top with one-third chicken mixture.
7. Repeat layers twice.
8. Sprinkle cheese over the top.
9. Bake for 45-55 minutes or until heated through and cheese is lightly browned.
10. Let stand 15 minutes before cutting.

barilla, alfredo sauce, lemon juice, pepper, chicken, red pepper, mushrooms, italian cheese blend

Taken from www.food.com/recipe/my-michelles-chicken-alfredo-lasagne-249848 (may not work)