Frying pan chicken lasagne

Frying pan chicken lasagne

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.