CHICKEN CAESAR LASAGNA

Posted By Heath and Valarie Nippert
Chicken Caesar Lasagna

It came from a better homes and garden magazine
9 dried whole wheat lasagna noodles (we used regular)
2 10 oz containers refrigerated light Alfredo sauce (we used jars)
3 Tbsp. Lemon juice
1/2 tsp. cracked black pepper
3 cups chopped cook chicken breast
1 10 oz pkg frozen chopped spinach, thawed and well drained
1 cup bottled roasted red sweet peppers, drained and chopped
3/4 cup shredded Italian blend cheese

1. Preheat oven to 325F. Cook noodles according to package directions. Drain; rinse with cold water; drain again. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.

2. Lightly coat a 3 - quart rectangular baking dish with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one third chicken mixture. Repeat layers twice. Cover; bake for 45 to 55 minutes or until heated through. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving.

Makes 9 servings.