Chicken and Peri-Peri Beanz Lasagne

Heat oil in a large pan over medium high heat and cook onion for 3 minutes to soften. Add chicken mince and cook, stirring constantly until crumbly and browned. Add tomatoes, stock cube and half can of water. Simmer for 5-8 minutes or until reduced by half and thickened. Stir through Wattie’s Beanz Peri-Peri Flavour and simmer for 5 minutes. Set aside to cool.

Preheat oven to 180°C fan forced.

Follow packet instructions to heat spinach. Drain well to remove excess water. Transfer to a bowl and add ¾ cup of the ricotta and ½ cup of the cheese. Mix well and season to taste.

To assemble: Add a splash of water to the base of a 20cm x 30cmx 6cm (10-cup capacity) baking dish. Add a layer of lasagne sheets, trimming to fit the pan. Top with a third of the chicken bean mixture. Add another layer of lasagne sheets, followed by half the spinach ricotta mixture. Top with another sheet of lasagne. Repeat the last two layers. Finally add the last third of chicken Beanz mixture on the top.

Combine remaining ricotta with 1 cup of the cheese and milk, mix well to form a runny sauce. Spoon over the top, spreading it evenly to the sides. Sprinkle over remaining cheese. Bake uncovered for 35-40 minutes. Allow to cool slightly, before serving.