Chicken and Spinach Lasagna with Roasted Red Bell Pepper Sauce!

4 Cups shredded cooked chicken

2 8 oz. containers chive and onion cream cheese

1 10 oz. package frozen chopped spinach, drained well

1 t seasoned pepper

3/4 t garlic salt

dash red pepper flakes

9 no boil lasagna noodles

2 Cups shredded Italian 3 cheese blend

Roasted Red Bell Pepper Sauce

1 12 oz. jar roasted red bell peppers, drained and pureed in food processer

1 16 oz. jar Alfredo Sauce with aged Parmesan Cheese (Bertoli, I think!)

1 3 oz. package shredded parmesan cheese

1/2 t dried crushed red pepper flakes

Stir first 5 ingredients together in a mixing bowl. Make roasted red pepper sauce by pureeing the red peppers that have been drained and mixing that with the Alfredo sauce, cheese and red pepper flakes.

Grease a 11 x 7 pan and put a small amount of sauce on bottom. Top with 3 no boil lasagna noodles, spread 1/3 of the chicken mixture on top of noodles and top with 1/3 of the Roasted Red Pepper Sauce. Repeat layers two more times and top with the 2 Cups shredded cheese. 

*I added about 1 C mozarella cheese and a sprinkle of parmesan cheese as well to the top. I also added a small about of Marinara sauce to the roasted red pepper sauce because I thought it looked like it wouldn't be enough sauce. It was absolutely delicious!

Bake at 350 covered, for 50-55 minutes. Uncover and bake for 15 more minutes. Let sit 5 minutes before serving!

This is my new favorite dish!