Ingredients | Serves 4 

2 tbsp olive oil

1 onion, diced

salt

500g chicken mince

3 cloves garlic, minced

2 tbsp Veduya paste (or nduja) 

1 tsp oregano 

1 tbsp red wine vinegar

1x tin cherry tomatoes

Salt 

2 full tins starchy water from lasagne

7 lasagne sheets

50ml Double cream 

1 ball Mozzarella

Cheddar cheese 

Parmesan

Black pepper

Olive oil

Method

1. In a wide saucepan with a lid, sauté onion in olive oil and a sprinkle of salt until soft and slightly golden. Turn heat to high and add the chicken mince. Cook until colour changes making sure to break up the mince using the bottom of a spatula. Reduce heat to medium and add the minced garlic and cook for 2 minutes. 

2. Make a well in the centre of the mince and stir in the veduya paste followed by the oregano. Stir everything together before adding the red wine vinegar and tin of cherry tomatoes. Set the emptied tin to the side. 

3. In a separate saucepan add the lasagne sheets, breaking them in half. Cover with boiling water and place on a medium heat for a couple of minutes until they soften slightly (3 minutes). Use the starchy water from the lasagne to clean the tomato tin and pour this into the mince - about 2 tins worth. 

4. Add the lid and bring to a simmer on a medium heat for about 3 minutes so that it’s not too watery but still saucy. 

5. Add the broken lasagne sheets to the sauce, making sure to submerge each sheet in the sauce. Drizzle the the cream over the top followed by pieces of mozzarella, a good scattering of cheddar and the same for the  parmesan. 

6. Finish with black pepper and a drizzle of olive oil and place in the oven until golden on top. 

7. Serve with a nice green salad.