Motor & Mosey

Last week, before kicking off a busy, busy week of traveling and guests and weddings, I spent a peaceful evening in North County cooking for dinner for my boyfriend and his roommate, enjoying a bottle of wine, and the sunset over the ocean.

I love the pace of life up in Encinitas, the beachy suburb my boyfriend calls home. Living in San Diego feels a bit like constant vacation to begin with, but this place takes it to a whole new level. Days are filled with sunshiny walks and local coldbrew, beach cruisers glides through the neatly kept downtown, and sandy, afterwork laughter with friends.

For dinner I tried out a lasagna recipe I had been crafting in my mind for many weeks. A little lighter than a traditional recipe, this lasagna included layers of freshly whipped basil garlic ricotta, chicken breast tossed with pesto, and fresh tomatoes, bell peppers, and onions sautéed with garlic and olive oil. The result was just as I had imagined it would be; fresh, flavorful, and deliciously homemade.

Chicken Lasagna

12 sheets lasagna noodles
15 oz part skim ricotta
1 bunch fresh basil, finely chopped
4 cloves garlic
2 chicken breasts, small dice
5 oz basil pesto
3 roma tomatoes, sliced
1 large red bell pepper, sliced
1/2 white onion, sliced
1 jar Classico Sweet Basil sauce
5oz shredded parmesan cheese
Salt & Pepper

Cook 12 sheets lasagna noodles until al dente, according to instructions

Combine ricotta with 2 cloves crushed garlic, and 4 leaves chopped basil. Add salt & pepper to taste, set aside.

Brown chicken with 1 tbsp olive oil and 1 clove crushed garlic over medium high heat. Add pesto and sauté until chicken is cooked through. Set aside.

Add onions, 1 tbsp olive oil, and 1 clove crushed garlic to large sauté pan. Cook until onions begin to become tender, add tomatoes and bell pepper. Cook, stirring constantly, until all vegetables are tender. Set aside.

Add 1/2 cup sauce to the bottom of a 9×13″ pan. Add a layer of noodles on top of the sauce. Add 1/3 of the ricotta mixture, 1/3 of the tomato mixture, 1/3 of the chicken, sprinkle with parmesan cheese and fresh basil, and top with 1/2 cup sauce. Repeat with 2 more layers (noodle, ricotta, vegetables, chicken, parmesan, sauce) for 3 layers total. Add a final layer of noodles and top with remaining sauce and sprinkle of parmesan cheese and basil.

Bake at 375 for approx. 20 minutes, until cheese is browned.