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Ingredients

1 tablespoon olive oil
1 large brown onion, thinly sliced
3 garlic cloves, crushed
250g dried curly lasagne sheets
1/2 large barbecued chicken, skin removed, meat shredded (see note)
1/2 cup fresh basil leaves, torn
1/4 teaspoon dried chilli flakes
1 1/2 cups grated reduced-fat mozzarella cheese
500g jar tomato pasta sauce
1 bunch English spinach, chopped
150g fresh ricotta cheese, crumbled
salad leaves, to serve

Method

Step 1 Heat oil in a 6cm-deep, 26cm (base) ovenproof frying pan over medium-high heat. Cook onion and garlic for 5 minutes or until softened.
Step 2 Meanwhile, break each lasagne sheet into 5 pieces. Combine lasagne, chicken, basil, chilli and half the mozzarella in a bowl.
Step 3 Add lasagne mixture to pan. Stir to combine. Spread evenly over base of pan. Pour over pasta sauce and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until lasagne is tender.
Step 4 Preheat grill on medium-high heat. Top lasagne with spinach, ricotta and remaining mozzarella cheese. Grill for 5 minutes or until spinach has wilted and cheese lightly browned. Stand, covered, for 5 minutes. Serve with salad leaves.

Frying pan chicken lasagne

How to make Frying pan chicken lasagne

Ingredients

Method