Don't pass on the pesto. This pesto chicken lasagna is a great alternative when you're feeling like Italian without seeing red... as in red sauce. Every bite is amore.
For 12 people
Preheat oven to 350 degrees. Mix the ricotta cheese, garlic, oregano, romano cheese, salt & pepper. Spray the bottom and sides of a rectangular lasagna pan (13x9 or 12x8) with nonstick spray. Start the first layer with 3 noodles, then top with 1/3 of the ricotta mixture, 1/4 of the pesto, 1/3 chicken, 1/3 red peppers and 1/4 mozzarella. Repeat 2 more layers. For the final layer, top with 3 more noodles, then the remaining pesto and mozzarella. Carefully cover with tin foil, be sure the foil doesn't touch the cheese. Bake at 350 for 45 minutes, uncovering for the last 15 minutes of cooking.