Vegetable Thai Chicken Lasagna

Ingredients

• 1 cup ricotta cheese, part skim
• 1 tsp pepper
• 1 dash sea salt
• 3 breasts, bone and skin removed chicken breast
• 1/2 tsp hot sauce
• 700 g spicy red pepper pasta sauce
• 1/4 cup coriander
• 1 tsp garlic, chopped
• 1 tsp ginger
• 1 cup pieces or slices mushrooms
• 2 medium green peppers, sliced
• 2 cups baby spinach
• 2 medium zucchini, sliced
• 200 g whole wheat lasagna (6 sheets)

Directions

1. Soak lasagna in cold water to soften while preparing other ingredients.
2. Spray a frying pan with cooking spray and pan fry zucchini, peppers and mushrooms until semi-soft.
3. Spread bottom of 9 x 12" pan with a coating of pasta sauce (hot sauce optional).
4. Top sauce with 3 lasagna noodles (split in half if need to fit), cover with sauce then layer 1/2 the ricotta, coriander and vegetables. Repeat order - lasagna, sauce, ricotta, coriander and vegetables
5. Top with all the spinach and remainder of pasta sauce. Cover with foil and cook at 350 °F (175 °C) for one hour. Let sit for 10 minutes and serve.