STEP 1: Pre-heat the oven to 350F, and place your lasagna noodles in hot water to soften just enough to be able to cut them. Do not boil.

STEP 2: In another pot, melt the cream cheese on medium heat and stir until soft and creamy.

STEP 3: Mix the cornstarch with the water in a measuring cup, and gradually incorporate with the cream cheese while stirring vigorously. Add salt, pepper and MSG. Bring to a boil for a few seconds until thick, and remove from heat. Your sauce is now ready.

STEP 4: Saute the vegetables in a pat of butter.

STEP 5: When the vegetables are nicely browned, they are ready to use.

STEP 6: Check that your lasagna noodles are soft enough to be sliced with a knife, but not completely cooked.

STEP 7: In a 1L (1.25 quart) square dish, add a bit of the sauce.

STEP 8: Add a layer of lasagna.

STEP 9: Add more sauce.

STEP 10: Add another layer of lasagna.

STEP 11: Add the cooked chicken, and add just enough sauce to cover.

STEP 12: Add another layer of lasagna.

STEP 13: Place the roasted vegetables.

STEP 14: Cover with sauce, keeping about 1/4 cup for the last step.

STEP 15: Add the rest of the lasagna.

STEP 16: Add the rest of the sauce.

STEP 17: Cover with the parmesan.

STEP 18: Bake for 35 minutes at 350F.

STEP 19: Serving size is 1/4 of the dish.