Melissa's Chicken Lasagna with Roasted Red Bell Pepper Sauce

4 cups finely chopped cooked chicken
2 (8 oz) containers Chive- and – Onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well drained
1 tsp. seasoned pepper
¾ tsp. Salt
Roasted Red Bell Pepper Sauce
9 no- boil lasagna noodles
2 cups (8oz) shredded Italian three cheese blend


Stir together first 5 ingredients

Later a lightly greased 11x7 inch baking dish with one third of Roasted Red Bell Pepper Sauce, 3 noodles, one- third of the chicken mixture, and one- third of the cheese. Repeat layers twice. Place baking dish on a baking sheet.

Bake, covered, @ 350 for 50 to 55 minutes or until thoroughly heated. Uncover and bake for additional 15 minutes.


Roasted Red Bell Pepper Sauce

1 (12oz) jar of roasted red bell peppers, drained
1 (16oz) jar creamy Alfredo sauce
1 (3oz) package shredded Parmesan cheese
½ tsp red pepper flakes

Process all ingredients in a food processor until smooth, stopping to scrape down sides