Stove-top Buffalo Chicken Lasagne

One of my favourite foods is Buffalo Chicken Wings, with the blue cheese, carrot sticks and celery.

Serves 2
 
1/2 teaspoon olive oil
1 medium onion, finely chopped
half a can diced tomatoes, drained
30g garlic peri-peri sauce
250g boneless, skinless chicken breast, chopped
25g light soft cheese
25g parmesan, finely grated
1 teaspoon Italian seasoning
1 tablespoon water
2 lasagne sheets, fully cooked
Salt and pepper to taste

1. Heat oil in a deep frying pan over a medium-high heat. Add onion and cook until just soft, roughly 2 minutes. Add the chicken and cook until meat is no longer pink, around 4 to 6 more minutes. Stir in tomatoes, peri peri sauce, Italian seasoning, water, salt and pepper. Bring to a boil, then reduce heat and let simmer for about 20 minutes.
2. Add in lasagne sheets and cream cheese (add a little water if you need to). Heat until cheese is melted and mixture is fully combined. Sprinkle on parmesan and remove from heat. 
3. Serve immediately and enjoy! I'll be adding a carrot and celery heavy side salad.

* optional extra: Add some crumbled blue cheese at stage 2 if you fancy it.