Cook the onion and garlic together in the oil until golden brown and then add the chicken mince and stir until cooked through.

Add the carrot, zucchini, tomatoes, chicken stock and basil, bring to the boil and then simmer for 15-20 minutes until the mixture is reduced a little. While the mixture is simmering, cook the lupins in boiling water and cook for 3 minutes and then drain and rinse in cold water. Just before you take the chicken mixture off the heat – add the cooked lupins and stir well.

Meanwhile, place the spinach leaves in a microwave proof bowl into the microwave and cook for 1 minute until wilted slightly. Once cooled, squeeze out excess water and add to the ricotta along with the beaten eggs. Stir the ricotta mixture until smooth.

Spray a large lasagne dish with cooking oil and place some of the mince mixture on the bottom of the dish followed by lasagne sheets to fit and then half of the mince mixture on top of this followed by half of the ricotta mixture and repeat these steps once more finishing with the ricotta layer.

Cover with foil and cook in a moderate oven for 30 minutes, remove the foil, sprinkle with the Parmesan cheese and cook for a further 15 minutes.