INGREDIENTS
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10 uncooked lasagna noodles
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1 jar (16 ounces) white Alfredo pasta sauce
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1/4 cup milk
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1 1/2 teaspoons dried oregano leaves
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3 cups chopped cooked chicken
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1 can (14 ounces) artichoke hearts in water, drained and chopped
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1/2 cup chopped red bell pepper
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1/4 cup finely chopped onion
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1 garlic clove, pressed
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3 cups (12 ounces) shredded mozzarella cheese
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1 package (4 ounces) crumbled feta cheese
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2 cups packed fresh baby spinach leaves (about 4 ounces)