Chicken Lasagna with Roasted Red Pepper Sauce
Ingredients
- 4 cups finely chopped cooked chicken I usually purchase a rotisserie chicken from my local supermarket
- 2 8oz containers chive and onion cream cheese (softened)
- 1 10oz package frozen chopped spinach, thawed and well drained
- 1 tsp. seasoned pepper
- 3/4 tsp. salt
- Roasted Red Bell Pepper Sauce recipe below
- 9 no-boil lasagna noodles
- 2 cups 8oz shredded Italian five-cheese blend
Instructions
- 1. Stir together first 5 ingredients. 2. Layer a lightly greased 11x7 inch baking dish with one-third of roasted Red Bell Pepper Sauce, 3 noodles, one-third of chicken mixture, and one-third of cheese. Repeat layers twice. Place baking dish on a baking sheet. 3. Bake, uncovered, at 350 for 50 to 55 minutes or until thoroughly heated. Uncover and bake an additional 15 minutes.
- Roasted Red Bell Pepper Sauce 1 (12oz) jar roasted red bell peppers, drained 1 (16oz) jar creamy Alfredo sauce 1 (3oz) package shredded Parmesan cheese 1/2 tsp. red pepper flakes
- Process all ingredients in a food processor until smooth, stopping to scrape down sides.
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