Everyone loves lasagna and this version has a lighter touch. No baking required, but just as satisfying as the traditional long-baked dish.
Line a large rimmed baking sheet with parchment. Cut chicken into 1-inch chunks; arrange on baking sheet. Place in freezer for about 20 minutes.
Meanwhile, cook noodles according to package directions; rinse and drain (return to pot with a little warm water to keep noodles from sticking together). Mix ricotta and 3 tablespoons cheese in small bowl; set aside.
Place partially frozen chicken chunks in a food processor fitted with the metal blade. Chop the chicken, pulsing on and off, just until finely chopped but still retains some texture.
Heat 2 teaspoons oil in large skillet over medium-high heat. Crumble chicken into skillet; cook and stir about 8 minutes or until no longer pink. Stir in pesto. Transfer to a shallow dish.
Add 1 tablespoon oil to skillet over medium-high heat. Add garlic and tomatoes; season with salt and pepper. Cook and stir about 3 minutes or until they soften and start breaking apart. Transfer to a bowl. Add remaining 1 teaspoon oil to skillet; add zucchini and squash; season with salt and pepper. Cook and stir about 5 minutes or until squash is tender.
To serve, spoon some tomatoes onto 4 plates. Top with a noodle, small spoonfuls of ricotta mixture, chicken, sautéed squash, and more tomatoes. Repeat layering twice, ending with tomatoes and remaining cheese. Garnish with fresh basil leaves.
Nutritional values may change if you choose to substitute another chicken product.