When I served this at the party, the dish was so popular, folks were lining up for second helpings.

1. Preheat your oven to 375 degrees F (190 degrees C).

2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

3. In a skillet over medium heat, heat the olive oil and sauté the onion until translucent, about 5 minutes. Add garlic and cook for another minute.

4. In a large mixing bowl, combine the sautéed onion and garlic, cooked chicken, ricotta cheese, pesto sauce, and half of the Parmesan cheese. Season with salt and pepper to taste.

5. To assemble the lasagna, spread a small amount of the chicken-pesto mixture on the bottom of a 9×13 inch baking dish. Layer three noodles on top, then spread half of the remaining chicken-pesto mixture over the noodles. Sprinkle a third of the mozzarella cheese over this.

6. Repeat the layering process with three more noodles, the rest of the chicken-pesto mixture, and another third of the mozzarella cheese. Top with the final layer of noodles, the remaining mozzarella, and the rest of the Parmesan cheese.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

8. Let the lasagna stand for 10 minutes before cutting. Garnish with fresh basil leaves before serving.

For a vegetarian version, substitute the chicken with grilled zucchini, eggplant, and bell peppers. You can also use different types of cheese such as goat cheese or smoked mozzarella for a unique flavor twist. If you prefer a nuttier taste in pesto, consider adding a sprinkle of toasted pine nuts between the layers.