1. Heat oil in large saucepan. Add onion. Cook, stirring occasionally, until soft. Add chicken mince. Cook, stirring, until chicken has changed colour. Add mushrooms. Cook, stirring, for about 5 minutes, or until mushrooms are soft. Add tomatoes, pizza paste and herbs. Bring to boil. Simmer, uncovered, for 10 minutes, or until mixture has thickened.
2. Squeeze excess liquid from spinach and place in a medium bowl. Add cottage cheese. Mix well. Season with salt and pepper.
3. To assemble lasagne, cut each sheet of mountain bread into quarters. Line base of an 18cm square ovenproof dish (8-cup capacity) with four bread pieces. Top with a third of the chicken mince mixture and a third of the spinach mixture. Repeat layering with remaining bread and the mince and spinach mixtures, finishing with a layer of bread. Sprinkle with tasty cheese.
4. Cook, uncovered, in a moderate oven (180C) for about 40 minutes, or until top is golden and crisp.
5. Serve the chicken lasagne with rocket and tomato salad.

Tip: Lasagne can be made up to two days ahead. Keep, covered, in refrigerator. Reheat covered with foil, in a moderate oven (180C) for about 30 minutes.

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