1 (16 ounce) package ready-to-bake no-boil lasagna noodles
2 (10 ounce) containers refrigerated alfredo sauce
3 tablespoons lemon juice
1/2 teaspoon black pepper
3 cups chopped chicken breasts (can be boiled or cooked in a skillet, or you can use Rotisserie chicken)
1 (10 ounce) package frozen chopped spinach, thawed and well-drained
1 cup bottled roasted red pepper, drained and chopped
1 (16 ounce) package shredded Italian cheese blend
1 Preheat oven to 325.
2 Combine all ingredients except noodles and cheese.
3 Arrange a layer of noodles in the bottom of a lightly greased rectangular baking dish.
4 Top with 1/3 filling mixture and 1/4 cheese. Repeat layers until noodles and filling are gone, ending with cheese.
5 Cover and bake for 45-55 minutes.
6 Remove cover and sprinkle with Parmesan cheese and bread crumbs and bake for 5 minutes longer, until cheese is melted and top is crusty.