Chicken Caesar Lasagna

Rarely do I ever repeat a recipe.  There are just too many good new ones to try.  This, however, is an exception.  It's the dish requested by my two youngest stepsons for their birthday dinners.  My brother's kids both love it so it shows up at family gatherings.  I wind up making this five to six times a year.  With most other dishes I'd run screaming from the room because that's WAY too often.  The recipe came out of a magazine many years ago.  Over the years, I've made some changes but not too many.  One of the best things is that this freezes beautifully - IF there's any leftover.  You'll notice that I've given a range in the ingredients list.  That's because it's MUCH healthier if you double up on the spinach and use half the Alfredo.  But, if you like the dish saucier, use both jars of Alfredo...

Chicken Caesar Lasagna

Ingredients:
1 chicken cooked (you can easily use a rotisserie chicken from the grocery)
1-2 jars Alfredo sauce
1-2 packages frozen chopped spinach, thawed and drained
1 jar roasted red peppers, chopped
1 T  lemon juice
1/2 t freshly ground black pepper
9 lasagna noodles, cooked and drained
Italian cheese blend (I use the smaller bag of cheese)

Directions:
Shred the chicken, but not too finely.  Mix the Alfredo sauce, spinach, roasted red pepper, lemon juice and pepper in a bowl. 

Smear just a little of the sauce on the bottom of a 9x13 ovenproof baking dish.  You want just enough so the lasagna noodles don't stick. 

Lay three lasagna noodles over the first schmear.

Top with 1/3 of the sauce.  Repeat until the noodles and sauce are used up.

Bake at 350 for 45 minutes.  Top with the Italian cheese blend and bake an additional 15 minutes.