Chicken Lasagna

This is my mom’s recipe with some of my variations. My mom likes to make individual lasagnas in ramekins for dinner parties. They are super cute!


2 boxes lasagna noodles
3 pkgs Knorr creamy pesto sauce mix
1 bag frozen broccoli florets (fresh is also great, frozen is easier)
2 carrots shredded or chopped in a food processor
1 onion, diced
1 leek, sliced (white parts, only)
1 zucchini, diced
4 asparagus stalks, trimmed and chopped
2-3 chicken breasts, cooked and diced or shredded
Shredded mozzarella cheese
Freshly grated parmesan cheese

*Any or all of the above vegetables can be used. Chicken can be omitted for a meatless dish; leftover turkey could be substituted also.

Mix up the 3 packages of creamy pesto mix, set aside.

Prepare all vegetables and then sauté with a tablespoon or so of olive oil, just until soft. Or you could steam them.

Boil the noodles. When they are finished cooking, I lay them out on a cookie rack to separate and to stop the cooking.

Begin layering. Start with noodles, and then spread sauce evenly over the noodles, then chicken, then vegetables, then a layer of each cheese. Repeat until ingredients are gone, ending with a nice layer of sauce and cheese on top.

Bake in a preheated oven (350*) until cheese is hot and bubbling.