Chorizo & Spinach One-Pan Lasagne

Heat the olive oil in a medium oven-proof frying pan over a medium-high heat. Add the chorizo and fry for 5-6 minutes, or until golden and crispy.

Add the brown onion, carrot, garlic and half of the basil and cook for 5 minutes, or until softened. Add the diced tomatoes, balsamic vinegar and water and season with salt and pepper. Reduce the heat to low, simmer for 5 minutes, then stir through the baby spinach leaves. Transfer half the mixture to a medium bowl.

Place half the lasagna sheets (you may need to break them to fit in the pan) over the top of the remaining mixture in the frying pan. Pour the second half of the mixture over the top and top with the remaining lasagna sheets. Sprinkle with mozzarella cheese and cover with a lid. Reduce the heat to low and simmer for 20-25 minutes, or until the lasagna sheets are soft. TIP: if you do not have a frying pan with a lid, cover with aluminium foil.

When the lasagne is cooked, transfer the pan to the grill and grill for 2-3 minutes, or until the cheese is golden.