Chicken Lasagne

3 cups cooked and cubed chicken
1 4oz pakage feta cheese (tomato & basil flavor)
2 7oz cans artichoke hearts
1/2 red pepper chopped
1 clove minced garlic
2 cups shreaded mozzerella cheese
2 16oz bottles alfredo sauce
1/2 cup milk
1 T Oregano
10 lasagne noodles (cooked)
1 bag baby spinach

Mix the first 5 ingredients and add 1 1/2 cups of the mozzerella cheese. Mix the alfredo sauce milk and Oregano in a separate bowl. In a 9x13 in. pan, layer alfredo sauce, 5 lasagne noodles, spinach and chicken mixture. Repeat. Sprinkle the remaining mozzerella cheese on the top. Cook at 375 for 45 minutes covered with foil. Then remove the foil and cook for another 15 min. Let cool and set before serving.