10 uncooked lasagna noodles
1 jar (16 oz) white Alfredo pasta sauce
1/2 cup milk
1 1/2 tsp dried oregano leaves
3 cups coarsely chopped cooked chicken
1/2 cup chopped red bell pepper
1 cup chopped fresh mushrooms
1/4 cup finely chopped onion
1 garlic clove, pressed
3 cups shredded mozzarella cheese
2 cups packed fresh baby spinach leaves (about 4 oz)
Preheat oven to 375°. Cook noodles according to package directions, using shortest cook time; drain. In a small bowl, combine Alfredo sauce, milk, and oregano. Whisk until blended; set aside.
Place bell pepper, mushrooms, onion, and chicken in a large bowl. Press garlic over bowl and add mozzarella cheese; mix well.
To assemble lasagna, spread 2/3 cup of the Alfredo sauce mixture over bottom of 9 x 13 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 sauce over top of lasagna.
Cover with aluminum foil. Bake 45 minutes. Carefully remove foil. Continue baking for 10-15 minutes or until bubbly. Remove from oven; let stand 15 minutes fro easier serving. Cut into squares.
Prepare lasagna as recipe directs up to 1 day in advance. Cover with aluminum foil and refrigerate. When ready to bake, remove from refrigerator while preheating oven. Increase covered baking time to 55 minutes. Continue as recipe directs.