1. Preheat oven to 180 C (160 C fan forced). Lightly grease 2 x 8-cup lasagne dishes. Heat a large pan over a medium heat, add 1 tablespoon oil and onion. Cook for 4-5 min, add chicken and cook for 8 min. Add pasta sauce, tomatoes and 1/2 cup water. Simmer for 10 min.
2. Mix the ricotta, thickened cream and grated cheese together in a separate bowl. Line the bottom of the greased dishes with lasagne sheets, cutting to size as necessary. Top each with a quarter of the chicken mix and a quarter of the ricotta mix. Repeat the layers.3. Spread remaining ricotta over the top. Cook for 30 min. Serve with baby cos salad, cherry tomatoes and red onion.
Recipe courtesy of that's life magazine. For more great recipes pick up your copy of that’s life! magazine, available every week from your local newsagent, or check out www.thatslife.com.au/food.