Chicken Lasagna with Roasted Red Pepper Sauce

This could be the easiest lasagna you will ever make! Much lighter than the classic lasagna with the heavy meat sauce. I did substitute the frozen spinach with fresh cooked baby kale because I had it.

Chicken Lasagna with Roasted Red Bell Pepper Sauce
6 to 8 servings
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4 cups finely chopped cooked chicken
2 (8-ounce) containers chive-and-onion cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 teaspoon seasoned pepper
3/4 teaspoon garlic salt
Roasted Red Bell Pepper Sauce
9 no-boil lasagna noodles
2 cups (8-ounces) shredded Italian three-cheese blend

1. Preheat oven to 350 degrees F. Stir together first 5 ingredients.

2. Layer a lightly greased 11 x 7-inch baking dish with one-third of Roasted Red Bell Pepper Sauce, 3 noodles, one third of chicken mixture, and one-third cheese. Repeat layers twice. Place a baking dish on a baking sheet.

3. Bake, covered, at 350 degrees F. for 50-60 minutes or until thoroughly heated. Uncover and bake 15 more minutes.