Open Chicken Lasagne with Basil pesto

Steps

1. Before you start, bring a pot of salted water to the boil.
2. Prep veggies & cook chicken Prep courgette and spinach. Heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry and season. Stir-fry for about 4 minutes, until starting to become golden.
3. Cook veggies & sauce Add courgette to pan with chicken and cook a further 1 minute. Reduce heat to medium, add spinach and tomato basil sauce and bring to a simmer. Cook for 1-2 minutes, until chicken is just cooked through. Add a splash of water if sauce dries out. Remove from heat and fold through sour cream. Season.
4. Meanwhile, cook lasagne sheets Separate sheets and cook in pot of boiling water for 3 minutes, until just tender. Stir occasionally. Drain and toss with a drizzle of olive oil to avoid sticking.
5. To assemble, place a lasagne sheet onto each plate and top with a large spoonful of chicken mixture. Repeat until you have used 3 lasagne sheets. Top with a fourth sheet then top with pesto and grate over Parmesan.