Chicken and Roasted Red Bell Pepper Lasagna

From the Southern Living Comfort Food Cookbook.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• Sauce

• 1 (12 ounce) jar  roasted red bell peppers, drained
• 1 (16 ounce) jar  prepared alfredo sauce
• 3  ounces  freshly grated parmesan cheese
• 1⁄2 teaspoon red pepper flakes

• Filling

• 4  cups  finely chopped  cooked chicken
• 2 (8 ounce) containers  chive and onion cream cheese
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 3⁄4 teaspoon  garlic salt
•  black pepper, to taste
• 9  no-boil lasagna noodles
• 2  cups  shredded italian  three-cheese blend

Directions

1. Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
2. Preheat oven to 350°F.
3. Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
4. Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
5. Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.