Chicken & Spinach Lasagne

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Chicken breast(700 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(800 g)
• Dried Oregano(2 tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Spinach(250 g)
• Ricotta(375 g)
• Parmesan(80 g)
• Eggs(1)
• Nutmeg(¼ tsp)
• Lasagna Sheets(250 g)
• Mozzarella(250 g)

Method

1. 1

   Preheat the oven to 190°C. Finely chop the {Onion} and mince the {Garlic}. Cut the {Chicken breast} into small irregular bite-size pieces.

   ~10 min

2. 2

   Heat the {Olive oil} in a large pan over medium heat. Cook the {Onion} for 5 minutes until softened, then stir in the {Garlic} and {Chicken breast}. Season with {Salt} and {Black pepper}, and cook until the chicken loses its raw color.

   ~10 min

3. 3

   Stir in the {Tomato paste}, {Canned tomatoes}, and {Oregano}. Simmer for 15 minutes until thickened. Stir in the {Spinach} and cook until wilted.

   ~18 min

4. 4

   In a bowl, mix the {Ricotta}, half the {Parmesan}, the {Eggs}, and the {Nutmeg} until smooth.

   ~5 min

5. 5

   Spread a thin layer of chicken sauce in a baking dish. Layer with {Lasagne Sheets}, more chicken sauce, spoonfuls of ricotta mixture, and a little {Mozzarella}. Repeat until everything is used, finishing with sauce, the remaining {Mozzarella}, and the remaining {Parmesan}.

   ~5 min

6. 6

   Bake for 35 minutes until the top is golden and bubbling and the pasta is tender.

   ~35 min

7. 7

   Rest for 5 minutes, then slice and serve.

   ~5 min