Ingredients

700 gram tomato passata

1 tablespoon olive oil

800 gram chicken mince

135 gram jar sun-dried tomato pesto

500 gram tub fresh ricotta

2 cup (200g) grated mozzarella

3/4 cup (180g) light sour cream

1/2 cup (40g) grated parmesan

3 fresh lasagne sheets

400 gram mixed grape tomatoes, halved

basil leaves, to serve

3 cup salad greens, to serve

crusty bread (optional), to serve

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 10 cup-capacity baking dish. Spread 1/2 cup of passata over base of dish.

2.Heat oil in a large trying pan on medium. Cook chicken mince, stirring to break up any lumps, for 5 minutes, until browned.

3.Stir in pesto and remaining passata. Bring to boil. Reduce heat to low and simmer for 15 minutes, until sauce thickens.

4.Combine ricotta, mozzarella, sour cream and half of parmesan. Season.

5.Cut lasagne sheets to fit baking dish. Place one sheet over passata in base of dish. Top with half of chicken mixture and one-third of cheese mixture. Repeat layers, finishing with pasta.

6.Spread remaining cheese mixture over top and scatter over remaining parmesan. Bake for 35 minutes, until starting to brown. Scatter over tomato and bake for 5-10 minutes, until cooked.

7.Stand for 5 minutes. Top with basil and serve with salad and bread, if you like.