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.