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
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.
2. Meanwhile, break each lasagne sheet into 5 pieces. Combine lasagne, chicken, basil, chilli and half the mozzarella in a bowl.
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.
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.
