Creamy Chicken Lasagna

Preheat oven to 180°C. Cook 6g dried lasagna sheets al dente, 1–2 min under package time; drain and reserve.

Heat 100g chicken stock with 50g hot water. Stir in 1g cream cheese and 3g skinless chicken until smooth and combined.

Mix 1g tomato sauce into the chicken–cream mixture, stirring until evenly blended.