This lasagna features roast chicken, spinach, roasted red sweet peppers, light Alfredo sauce, and a blend of Italian cheeses.

• 9 dried whole wheat or regular lasagna noodles
• 2 10-ounce containers refrigerated light Alfredo sauce
• 3 Tablespoons lemon juice
• ½ teaspoon cracked black pepper
• 3 cups chopped, cooked chicken breast*
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1 cup bottled roasted red sweet peppers, drained and chopped
• ¾ cup shredded Italian blend cheese

1. Preheat oven to 325°F. Cook noodles according to package directions. Drain; rinse with cold water; drain again.
2. Meanwhile, in a bowl combine Alfredo sauce, lemon juice, and black pepper. Stir in chicken, spinach, and red peppers.
3. Lightly coat a 13-inch-by-9-inch-by-2-inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Arrange 3 noodles in bottom of dish. Top with one-third chicken mixture. Repeat layers twice.
4. Cover; bake for 45 to 55 minutes or until heated through.
5. Uncover; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted. Let stand 15 minutes before serving.

Makes 9 servings.

*Note: For chopped cooked chicken, season 2 pounds raw skinless boneless chicken breast halves with ¼ teaspoon salt and ⅛ teaspoon ground black pepper. Heat 1 tablespoon olive oil in skillet over medium-high heat. Reduce heat to medium. Add chicken. Cook, uncovered, 8 to 12 minutes or until no longer pink, turning halfway through cooking. Cool chicken slightly before chopping.