One-pan Yellow Curry Chicken and Broccoli Lasagne

500g chicken breast, sliced horizontally into thinner steaks

2 tbsp unsalted butter

1 onion, finely chopped

1 tbsp minced garlic

1 leek, thinly sliced

3 tbsp all-purpose flour

1½ cups broccoli florets, roughly chopped

150g lasagne sheets, broken into bite-sized pieces

½ cup grated parmesan

1 cup grated mozzarella

Salt and pepper, to taste

Fresh basil leaves, to serve

Preheat the oven to 180°C (fan-forced).

Heat the oil in a large, deep, heavy-based pan over medium heat. Season the chicken with salt and pepper. Cook for 5-6 minutes, turning once, until just cooked through. Remove from the pan and set aside. Once cool enough to handle, shred the chicken using forks.

In the same pan add the butter, onion, and garlic. Cook for 1-2 minutes until softened. Add the flour and stir until cooked through.

Pour in the chicken stock and stir until smooth. Add the Coconut Cream along with the Dried Thai Herbs and Chilli. Drain the Bamboo Shoots, chop them into small pieces, and add them to the pan with the broccoli, salt, and pepper. Bring to a simmer.

Break the pasta sheet into bite-size pieces. Cook it for 4-6 minutes or until the pasta is almost cooked and the sauce has thickened.

Stir through the shredded chicken, parmesan and mozzarella on top.

Transfer the pan to the oven and bake for 5-10 minutes until the cheese is golden and bubbling.