Ingredients (Serve 4)

• 350 g frozen chopped spinach, thawed and drained
• ½ tsp ground nutmeg
• 450 g lean, cooked chicken meat, skinned and diced
• 4 sheets no-pre-cook lasagne verde
• 1½ tbsp cornflour
• 425 ml skimmed milk
• 4 tbsp Parmesan cheese, freshly grated
• salt and pepper

Tomato Sauce

• 400 g can chopped tomatoes
• 1 medium onion, chopped
• 1 garlic clove, crushed
• 150 ml white wine
• 3 tbsp tomato puree
• 1 tsp dried oregano

1. Preheat the oven to 200°C. To make the tomato sauce, place the tomatoes in a pan and stir in the onion, garlic, wine, tomato puree and oregano. Bring to the boil and simmer for 20 minutes until thick. Season.
2. Drain the spinach again and spread it out on kitchen paper to absorb any excess water. Layer the spinach in the base of an ovenproof dish. Sprinkle with nutmeg and season.
3. Arrange the chicken over the spinach and spoon over the tomato sauce. Arrange the lasagne over the tomato sauce.
4. Blend the cornflour with a little of the milk to make a paste. Pour the remaining milk into a pan and stir in the cornflour paste. Heat for 2 to 3 minutes, stirring, until the sauce thickens. Season well.
5. Spoon the sauce over the lasagne and transfer the dish to a baking sheet. Sprinkle the grated cheese over the sauce and bake for 25 minutes until golden.

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