Cheesy chicken lasagne

Makes a gorgeous change from a beef lasagne and no need to mess about making a cheese sauce. Easy peasy. 

Serves 3

1 Tbsp olive oil
1 onion
3 carrots
1 clove garlic
2 chicken breasts
2 tsp chilli oil (optional)
400 ml tin of chopped tomatoes 
2 tsp dried mixed herbs 
1 tsp tomato purée
200 ml chicken stock
100 g cream cheese
2 handfuls of fresh spinach, stalks removed
Lasagne sheets

1)Heat oil in a large pan. Roughly chop the onion and carrots and add to the pan, crush the garlic and add this also. Cook for 3-5 mins until the onions and carrots have softened.

2)Chop the chicken into small cubes and add to the pan, fry until the chicken has browned all over. 

3)Add the chilli oil (if using), stir well and add the chopped tomatoes, tomato purée, stock and herbs, stir well and bring to the boil. Turn down the heat and simmer gently for 20 mins. 

4)Add the cream cheese and mix until melted fully into the sauce. Add the spinach and stir until wilted. 

5)Cover the bottom of an ovenproof dish with lasagne sheets and top with 1/2 of sauce. Top with more lasagne sheets and then the remaining sauce. 

6)Top with sliced mozzarella and pop in the oven for 30 min until the sauce is bubbling and the cheese has melted. 

✔️Top tip: swap the spinach for peppers or mushrooms for a different twist. For a veggie option use butternut squash instead of chicken 👍