Method
Slice chicken into thin strips, remove sinew or fat. Heat a frying pan with a little oil and fry the chicken and pancetta. Set aside to cool.
In the pan, sauté the chopped onion. Add the garlic and cook for 1 minute. Add chicken, pancetta, pesto, stock and a little water. Add the spinach to wilt, and season.
Preheat the oven to 170ºC /Gas 3. Use a large lasagne dish and assemble – layer the chicken pesto mix, add a layer of lasagne sheets, and then a layer of courgette strips and asparagus spears. Repeat until the dish is full. Cover with foil and bake for 35 minutes.
Mix the ricotta with basil, salt & pepper and a squeeze of lemon juice. Remove the lasagne from the oven, take off the foil and spread the ricotta cheese mixture on top. Sprinkle with grated cheese and bake for 10 minutes more.
Serve with a salad of tomatoes, mixed leaves and roasted peppers.