"Don't let the number of ingredients fool you. This recipe is very easy to prepare. This is a tasty lasagna that doesn't leave you feeling overly stuffed. It has a very refreshing taste and will keep you coming back for more."
1. Preheat oven to 375 degrees. Cook noodles according to pkg directions using shortest cooking time. Combine alfredo sauce, milk, and oregano. Whisk until blended.
2. Coarsley chop cooked chicken, chop artichokes, bell pepper, and onion. Press garlic, add mozarella cheese, feta cheese and mix well.
3. Assemble lasagna as follows: spread 2/3 C of alfredo sauce mixture over bottom of 9 X 13 inch pan. Top with 1/2 the noodles overlapping to fit. Lay 1/2 the spinach leaves over noodles; top with 1/2 of chicken mixture. Repeat layers, starting with 1/3 of remaining sauce. After layering pour remaining sauce over top of lasagna.
4. Cover and bake with aluminum foil. Bake for 45 minutes. Carefully remove foil. Continue baking 10-15 minutes until bubbly. Remove from oven and let stand 15 minutes before serving.