Heat oil in a large non-stick pan and pan-fry chicken until browned. Remove chicken and add mushrooms and capsicum and pan-fry for a further 5 minutes.Pour in pesto, tomatoes and add the chicken back into the pan and cook for 15 minutes. Season with salt and pepper if desired.

Place a layer of lasagna sheets in the bottom of a 20cm x 30cm baking tray and place 1/3 of the spinach over the lasagna sheets. Pour 1/3 of the tomato and chicken mixture over the spinach. Spoon over 1/3 of the cheese sauce and repeat the previous steps until all ingredients have been used. You should now have three distinct layers, each with pasta in between. Top with the remaining pasta sheets. Cover lasagna with foil and bake at 200C for 30 minutes.

Remove foil and bake a further 10 - 15 minutes. Serve with a crisp green salad or steamed vegetables.

Tip: Try arranging some freshly sliced tomatoes on the top lasagna layer, then covering with extra cheese sauce if you prefer more moisture on the top layer of lasagna.

* Cheese sauce is available in jars or a dried powder form. Alternatively, combine 1 1/2 tbsp butter with 2 tbsp flour. Cook over a low heat and gradually add 1 1/2 cups milk to form a smooth sauce. Stir through 1/2 cup grated low fat cheese, stirring until thick and smooth.

Learn about the Mediterranean diet