Inspired by the classic Greek dish of chicken in tomato sauce with hilopites — small square-shaped pasta — this twisted version is rich, cheesy, and baked until golden and bubbling.
Preheat your oven to 180°C (fan).
Heat 1 tbsp oil in a wide-based pan over medium heat. Add the chicken breasts and sear until golden on both sides. Once browned, transfer to the oven to finish cooking through (about 12–15 minutes, depending on thickness), then shred and set aside.
Return the pan to the hob and add the onion. Cook for a few minutes until softened, then stir in the garlic and tomato purée. Cook for 1–2 minutes, stirring frequently.
Add your spices and stock cube, then pour in the tinned tomatoes, 200ml water, and a bay leaf. Bring to a boil, then reduce to a simmer and cook for 20–25 minutes, stirring occasionally, until slightly reduced and rich.
Meanwhile, cut your lasagne sheets into 3cm squares.
Stir the shredded chicken back into the pan. Add the lasagne squares and mix everything together well.
Scatter over torn mozzarella, then grate over parmesan. Transfer the pan to the oven and bake for 15 minutes, or until golden and bubbling.
Finish with crumbled feta, the remaining tbsp of olive oil, and a scattering of fresh herbs — dill, parsley, and mint all work beautifully.
