1. Heat oven to 180°C (fan forced)
  2. Heat a pan and add oil, onion and garlic. Cook until soft.
  3. Add chicken mince to pan and cook through. Season with salt and pepper.
  4. Once mince is browned, add chopped tomatoes, tomato paste and oregano. Stir until well combined.
  5. Place a layer of mince onto the base of an ovenproof lasagna dish, followed by a layer of lasagna sheets. Top with a third of the mince and dollop a third of the ricotta around the dish, followed by a half of the spinach.
  6. Add another layer of lasagna, a third of the mince, make 4 wells in the mince and crack one whole egg into each well (the egg will cook in the oven) followed by a third of the ricotta and the remaining spinach
  7. Add a final layer of lasagna and the remaining ricotta and top with grated cheese.
  8. Cover with alfoil and cook for 30 mins.
  9. Remove alfoil and cook for another 5-10 mins or until cheese has browned.  

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