Gallo “oven ready” lasagne sheets
On a chopping board shred the chicken carefully so that there are no bones.
Chop an onion and sauté in a pan with a little butter.
Add the chicken to the pan and cook for a few minutes, add a little bit of sweet wine.
Add the tomato sauce once the wine is reduced.
Paint the bottom of an oven-safe tray with the sauce and add a lasagne “oven ready” sheet on top.
Alternate meat layers with pasta sheets until you run out of filling.
Preheat oven to 180ºC and cook for 12 minutes.
Stick a knife into the lasagne to see if the pasta is cooked.
Grill until cheese is golden (about 5 minutes).