Ingredients

• 6 lasagne sheets
• 1 tbsp oil
• 1 finely diced onion
• 1 finely chopped
• Pepper
• 250g shredded chicken
• 100g spinach
• 250g ricotta
• 250g mozzarella
• 250ml double cream
• 200ml chicken stock
• 50g parmesan cheese

Methods

1. Heat the oil in a pan and gently fry the onion for 2 minutes. Add the pepper and fry for 2 further minutes.

2. Tear the ricotta & mozzarella cheese into smaller chunks. Add the vegetable stock, both cheeses and cream to the pan with the onion and mix over a low heat until the cheese has melted.

3. Add the spinach into the pot and stir
for a few minutes until it has wilted. Stir in the chicken.

4. Put one third of the mix in a lasagne dish and top with lasagne sheets. Repeat and then top with the final third of mix. Then add the parmesan to the top.

5. Cook in the oven at 180c or gas mark 5 for 20 - 25 minutes until golden brown on
the top and bubbling nicely.