Ingredients

• 500 gms chicken (breasts or thigh fillets) sliced 1cm thick
• salt, pepper
• 1 large jar tomato bolognese sauce
• 250 gm instant lasagne sheets
• 1/2 eggplant
• 1 1/2 cups grated cheese
• 1 egg
• 4 tsp cornflour
• 1/2 cup milk

Directions

Season sliced chicken with salt and pepper. Grease lasagne dish with a little oil, spread thin layer of sauce in the base. Dip enough lasagne sheets in a dish of water to cover base, place in dish, spread with more sauce. Place a layer of chicken and sliced eggplant on top, then sprinkle with cheese. Repeat layers of pasta sheets, sauce, chicken, eggplant and cheese once or twice more.

Bake at 180°C for 25 mins. Mix topping of milk, egg, cornflour and remaining cheese together, pour over lasagne and put back in oven to set for 10 more mins.