Cooking with the Stars: 5 Recipes from the Kitchen of Celebrities

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Lisa Leslie: Chicken and Grilled Vegetable Lasagna

Tip: This recipe calls for 1 whole Boston Market Rotisserie chicken but if you want all white meat buy 2 whole chickens and use dark meat in another recipe.


  • 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


  1. Place vegetables in a bowl and add oil, herbs, salt and pepper; toss to cover vegetables.
  2. 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.
  3. Heat large skillet over medium heat, add chicken and stir in pasta sauce.
  4. Lightly grease an 11 x 7 inch baking dish.
  5. 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.
  6. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 20 minutes before serving. Serves 6-8.

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