chicken, courgette and spinach lasagna

Serves: 4

Ingredients:
280g spinach
1 tablespoon olive oil
1 onion, finely chopped
500g low fat chicken mince
2 garlic cloves, crushed
3 large courgettes (about 350g), coarsely grated
10g fresh mint, finely chopped
250g ricotta cheese
50g parmesan, finely grated
½ lemon, finely zested
¼ teaspoon ground nutmeg
6 whole wheat lasagna sheets

Method:
preheat the oven to 180°c. put the spinach into a colander and pour over a full kettle of just-boiled water and allow to wilt. put the spinach into a muslin or tea towel and squeeze as much water out as possible, then roughly chop and set aside.
heat the oil in a large frying pan and fry the onion over a medium-high heat for 8-10 mins until soft, then add the chicken mince and fry for 6-7 mins until cooked through, browned and any liquid has evaporated. add the garlic and courgettes and cook for 3-4 mins until the courgette liquid has evaporated; season well and remove from the heat.
put the spinach, mint, ricotta, 40g parmesan, lemon and nutmeg into a clean bowl and mix together.
put a third of the courgette mixture into a 1.2ltr (15 x 25cm) baking dish and top with a third of the ricotta, then lay over a third of the pasta to cover. repeat twice more, ending in a layer of ricotta. season well with black pepper and sprinkle over the remaining 10g of parmesan.
bake for 25-30 mins until golden and bubbling on top and serve with the green salad on the side.