2 tbsp olive oil

1 brown onion, finely diced

3 cloves of garlic, finely diced

120g spinach leaves

1 bunch fresh basil

1 tbsp chicken stock powder

1 cup boiling water

500g lean chicken breast mince

340mL carnation milk

280g Fresh Gluten Free Lasagna sheets (we used Latina Fresh)

1/2 cup Mozzarella cheese

Salt and pepper, to taste

1. Heat 1 tbsp of olive oil in a deep cooking pot. Saute onion and garlic for 2 minutes.

2. Add in spinach and basil. Cook until wilted. Remove the pot from the stove and place the spinach mixture in a separate bowl. Add the chicken stock to the bowl. Use a stick blender to blend the spinach and combine ingredients (you can also use a regular blender for this).

3. Return the cooking pot to a medium temperature. Add 1 tbsp of oil to the pot and cook chicken mince for 4-5 minutes or until cooked.

4. Pour the pesto mixture into the pot and stir to combine with the chicken mince.

   5. Add the carnation milk, and stir to combine. Then bring the temperature down and simmer for 4-6 minutes.

5. Halve the lasagna sheets lengthwise. Piece-by-piece add the sheets to the pot, covering these with sauce as you go.

6. Stir in 1/4 cup of mozzarella cheese and continue to simmer for another 3-4 minutes.

7. Serve and garnish with remaining mozzarella cheese and fresh basil.