I’ve been baking my heart out lately! Last week was Red Velvet Pancakes and Rustic Apple Tarts, and the week before was Chocolate Espresso Muffins. Needless to say, I’ve had dessert and breakfast covered for several weeks now. But sadly, I can’t just eat baked goods for dinner. (Well, I guess I could…but that would mean more trips to the gym. Not gonna happen.) Once cooler weather hits, one of my favorite meals is homemade lasagna. I find lasagna to be one of the best comfort foods ever…and it also freezes well, which is a bonus for those cold, winter nights when you just don’t feel like cooking dinner!
A couple weeks ago, I pulled all the basil out of my garden and made a big batch of pesto. (Check out this recent post on how to make Classic Basil Pesto and freeze it for delicious, easy dinners all winter long.) Ever since then, I’ve been really craving pesto…so I figured lasagna would be a fun way to use some of the newly created basil pesto bombs. I grilled up some blackened chicken for the extra protein, and there it was. Blackened Chicken Pesto Lasagna. My wife and I enjoyed this lasagna for a couple of nights, and then we froze the rest in single portion packs for those dark, winter days when neither of us feel like cooking. (Who am I kidding here? I always feel like cooking…)
I used store-bought lasagna sheets for this recipe, but I’m a huge fan of making my own pasta. It’s easier than you might think. If you have the time, try making this Whole Wheat Spinach Pasta…I suspect that it would go quite well in this lasagna! I also just grilled the chicken breasts using some blackening seasoning that I found in my cabinet. The blackened chicken worked really well in this lasagna, but you could easily leave it out or substitute in other seasonings or even a different type of meat.