Chicken Pesto Lasagna

• 500g Chicken Mince
• 400g Diced Tomatoes
• 250g Capsicum
• 100g Onion 
• 2 Cloves Garlic
• 280g Bag of Spinach 
• 190g Leggos Pesto - Traditional Basil
• 250g Light Ricotta
• 6 Latina Fresh Lasagna Sheets 
• 180g Bega 50% Fat Cheese or Light Mozzarella Cheese*

*For these macros, Bega cheese was used. 

Method

1. In a pan saute onion and garlic in a little oil. Add capsicum to soften. 
2. Add chicken mince and break up in pan. 
3. Add diced tomato and simmer to reduce liquid. Season with salt and pepper. 
4. While waiting for sauce to reduce, boil water and pour over spinach to wilt. 
5. In another bowl stir pesto and ricotta together, then add drained spinach to stir in. 
6. In a rectangle baking dish, layer with 2 x lasagna sheet - third of a chicken mix - third of spinach mix. Repeat with 2 x more layers. 
7. Sprinkle cheesed on top and bake in 180 degrees oven until cheese is golden.