1. Heat oil in a 6cm-deep, 26cm (base) ovenproof frying pan over medium high heat. Cook onion and garlic for 5 minutes or until softened.
  2. Meanwhile, break each lasagna sheet into 5 pieces. Combine lasagna, chicken, basil, chilli and half the mozzarella in a bowl.
  3. Add lasagna mixture to pan. Stir to combine. Spread evenly over base of pan. Pour over pasta sauce and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 to 15 minutes or until lasagna is tender.
  4. Preheat grill on medium-high heat. Top lasagna with spinach, ricotta and remaining mozzarella cheese. Grill for 5 minutes or until spinach has wilted and cheese lightly browned. Stand, covered, for 5 minutes.
  5. Serve with salad leaves.

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