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
4 cups finely chopped cooked chicken
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.