Open Chicken Lasagne with Basil pesto

Steps

1. Before you start, bring a pot of salted water to the boil with the lid on.
2. Prep veggies & cook chicken. Heat a drizzle of oil in a large fry-pan on high heat. Pat chicken dry and season. Stir-fry chicken for about 5 minutes, until starting to turn golden.
3. Cook veggies & sauce. Add courgettes to pan with chicken and cook for a further minute. Reduce heat to medium, add spinach and tomato basil sauce and bring to a simmer. Cook for 2-3 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 lasagne 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. Assemble lasagne. Place a lasagne sheet on each plate and top with a large spoonful of chicken mixture. Repeat, until you have used 3 sheets. Top with a fourth sheet and finish with pesto and Parmesan.