500g chicken mince
3 tbsp olive oil
1 onion, chopped
Finely grated rind of 1 lemon
1 tsp dried oregano
670g jar tomato passata (purée)
1 tbsp red wine vinegar
300g fresh lasagne sheets
1 1/2 cups grated mozzarella cheese
1/2 cup pesto
1/4 cup cream
1. Preheat the oven to 200°C. Heat a deep, non-stick pan and stir-fry the mince for a few minutes, until lightly coloured. Remove to a plate. Add 1 tbsp oil and gently cook the onion for 5 minutes. Return mince to the pan with lemon rind, oregano, passata and vinegar, then season and cook for 10 minutes.
2. Layer sheets of lasagne in an oven-proof dish with chicken sauce, mozzarella and pesto, finishing off with a thin layer of cream, some mozzarella and pesto.
3. Bake for 15 to 20 minutes. Serve with a salad of your choice.