Heat a drizzle of oil in a large skillet or fry pan.
Pat chicken dry and season with salt and pepper.
Add chicken to skillet and fry for 3-4 minutes until starting to brown.
Add zucchini to skillet and cook for around 1 minute until it softens.
Add the spinach and tomato puree and bring to a simmer.
Cook for 1-2 minutes until the chicken is cooked through. Add a splash of water if the sauce becomes a little dry.
Cook lasagna sheets
When the pan of water come to the boil, place add lasagna sheets to the pan, and cook according to instructions [Note 2]. Stir occasionally.
Finish sauce and assemble the lasagna
Remove the skillet from the heat, add the ricotta, and fold it through to combine.
Assemble the lasagna by placing one sheet of lasagna on each plate, and cover with a spoonful of the chicken mixture. Repeat until all sheets and chicken mixture have been used.
Top with grated Parmesan and basil pesto. Enjoy!
Notes
American tomato puree is similar to tomato passata.
Approximately 6 minutes for fresh lasagna noodles, around 10-12 minutes for dried lasagna noodles.