Chicken Alfredo Lasagna

Chicken Alfredo Lasagna
I make this in under 30 minutes prep time, cutting time by buying the over ready lasagna noodles!!!)
Ingredients

10 Uncooked lasagna noodles
1 jar Or 16 oz white Alfredo pasta sauce
1/4 cup Milk
1 1/2 tsp Dried oregano leaves
3 cups Coarsely chopped cooked chicken (use rotisserie-cooked for convenience- OR BOIL AND SHRED)
1 can Or 14 oz artichoke hearts in water, drained and chopped
1/2 cup Chopped red bell pepper
1/4 cup Finely chopped onion
1 Garlic clove, pressed
3 cups Or 12 oz shredded mozzarella cheese
1 pkg Or 4 oz crumbled feta cheese
2 cups Or 4 oz packed fresh baby spinach leaves

Preparation
1. Preheat oven to 375. Cook noodles according to package directions, using shortest cook time; drain. In small bowl, combine Alfredo sauce, milk and oregano. Whisk until blended. Set aside.

2. Coarsely chop chicken. Chop artichokes, bell pepper and onion, press garlic and add mozzarella and feta cheese. Mix well.

3. To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of rectangular baking dish. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture. Repeat layers, starting with half of the remaining sauce. After layering, pour remaining suace over top of lasagna.

4. Cover baker with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes for easier serving. Cut into squares; serve.