Ingredients
1 large sweet red pepper, diced1/4 cup finely chopped onion1 tablespoon butter4 garlic cloves, minced1/4 cup all-purpose flour2 cups whole milk1/4 cup chicken broth1-1/2 teaspoons dried basil1 teaspoon dried oregano2 cups cubed cooked chicken1/2 cup prepared pesto1 can (3.8 ounces) sliced ripe olives, drained1 large egg, lightly beaten1 carton (15 ounces) ricotta cheese1 package (4 ounces) crumbled feta cheese2 cups marinara sauce12 no-cook lasagna noodles1 package (6 ounces) fresh baby spinach, chopped2 cups shredded part-skim mozzarella cheese
Preparation
In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese.
Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese.
Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.
