Chicken, zucchini and ricotta rotolo

1 Preheat oven to 200°C. Place oil in a large saucepan and heat over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and mushroom and cook, stirring, for 3–4 minutes or until mushroom is just golden. Add tomatoes and bring to a simmer. Partially cover and simmer for 15 minutes or until thickened. Stir through basil leaves. Transfer sauce to a 6-cup capacity round ovenproof dish.

2 Place spinach in a heatproof bowl. Cover with boiling water and blanch for 30 seconds. Drain, refresh under cold running water and drain again. Finely chop and transfer to a large bowl. Add mince, ricotta, capsicum and chopped basil, mixing well to combine. Season with freshly ground black pepper.

3 Cut each lasagne sheet in half. Spread ¹⁄³ cup chicken mixture over one sheet, then roll up to enclose filling. Cut into 2 rounds, then wrap each round in a zucchini ribbon. Nestle rounds into sauce in ovenproof dish. Repeat with remaining pasta, chicken filling and zucchini/courgette ribbons. Sprinkle grated cheese over the top, cover with foil and bake for 20 minutes. Remove foil and bake for a further 20–25 minutes or until golden and bubbling.