Looking for a delicious new dish to serve your family for dinner? Former NBA star Lisa Leslie and Boston Market have teamed up to encourage Americans to “take a side against fried” with this lasagna dish! Check out the recipe below!

Chicken and Grilled Vegetable Lasagna

Servings = 6-8


  • 1 Boston Market Rotisserie chicken, picked

  • 1 zucchini cut lengthwise three times

  • 1 yellow squash cut lengthwise three times

  • 1 green bell pepper cut in half remove stem and seeds

  • 1 red onion peeled sliced ¼ inch slices

  • 2 tablespoons fresh basil chopped

  • 1 tablespoon fresh oregano chopped

  • 2 tablespoons fresh garlic chopped

  • 1 tablespoon salt

  • 1 tablespoon pepper

  • 1 oz. olive oil

  • 3 cups tomato-basil pasta sauce

  • 6 oven ready lasagna noodles

  • 1 (15-ounce) container ricotta cheese

  • 2 1/2 cups (10 ounces) shredded mozzarella cheese


  • Place vegetables in a bowl and add oil, herbs, salt and pepper; toss to cover vegetables

  • Grill off vegetables on your grill; grill just long enough to place a light grill mark on both sides of the vegetables. Remove vegetables. Chill and rough chop. Set aside

  • Heat large skillet over medium heat, add chicken and stir in pasta sauce

  • Lightly grease an 11 x 7 inch baking dish

  • In prepared baking dish, spread 1/2 of the chicken sauce followed by 1/2 of the chopped grilled vegetables, 3 noodles and half each of ricotta cheese and mozzarella cheese (The ricotta cheese layers will be thin)

  • Repeat layers finishing with a layer of cheese

  • Slowly pour 1/4 cup hot water around inside edge of dish (Adding water will help create moisture in the final dish)

  • Tightly cover baking dish with 2 layers of heavy-duty aluminum foil

  • Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 20 minutes before serving