Pesto Chicken Lasagna

Ingredients -
1 large Sweet Red Pepper, diced
1/4 cup diced Onion
4 Garlic Cloves, minced
1 tablespoon Butter
1/4 cup All-Purpose Flour
2 cups Milk
1/4 cup Chicken Broth
1 1/2 teaspoons Dried Basil
1 teaspoon Dried Oregano
2 cups cubed cooked Chicken
1/2 cup prepared Pesto
1 (3.8 ounces) can sliced Ripe Olives, drained
1 Egg, beaten
1 (15 ounces) carton Ricotta Cheese
1 (4 ounces) package crumbled Feta Cheese
2 cups Marinara Sauce
12 no-cook Lasagna Noodles
1 (6 ounces) package Fresh Baby Spinach, chopped
2 cups shredded Mozzarella Cheese
In a large saucepan, saute red pepper, onion and garlic in butter until tender. Stir in flour until blended. Gradually stir in milk, broth, basil and oregano.
Bring to a boil over mediium heat; cook and stir for 2 minutes or until thickened. Stir in chicken, pesto and olives. Remove from the heat. In a bowl combine egg, ricotta and feta.

Spread 1 cup marinara sauce in a greased 13 x 9 inch baking dish. Layer with 4 noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella. Repeat layers. Top with remaining noodles, sauce, and mozzarella.

Cover and bake at 375 degrees for 45 minutes. Uncover, bake 10 minutes more or until bubbly.