Chicken & Basil Pesto Lasagne with Tomato Salad

Steps

1. Preheat oven to high grill and bring a large pot of salted water to the boil. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Pat chicken dry, cut in half and toss with lasagne spice mix. Season and cook for 3-4 minutes each side until cooked through. Set aside to rest, reserve pan.
2. While chicken is cooking, roughly cut pasta sheets into 5cm squares. Separate and add to pot of boiling water. Cook for about 2 minutes, until nearly tender. Drain and return to pot with a drizzle of oil to prevent sticking.
3. Thinly slice chicken and peel courgette into ribbons. Wipe reserved pan clean. Add béchamel sauce, stock and milk to pan on medium heat and whisk to combine. Cook for about 1 minute until starting to thicken. Add chicken and any resting juices, cooked pasta, courgette and spinach to pan. Fold to combine and season.
4. Thinly slice halloumi (if using) and arrange on top of lasagne. Grill, on the second rack, for 3-5 minutes until golden.
5. Finely dice tomato and capsicum and place in a medium bowl with basil leaves, a drizzle of olive oil and vinegar. Season to taste.
6. To serve, spoon basil pesto onto plates (if using) and top with chicken lasagne and tomato salad.