2 large zucchini (500g)
3 cups shredded roast chicken meat (450g)
2 x 400g jars red wine and garlic tomato pasta sauce
½ cup risoni
2 cups grated pizza cheese
Using a mandolin, cut zucchini diagonally into thin slices (about 5mm wide).
Place chicken in a bowl. Stir in 1½ cups of the pasta sauce.
Sprinkle risoni over the base of a rectangular, ovenproof dish (10-cup capacity).
Top with half the chicken mixture. Sprinkle with half the cheese. Arrange half the zucchini over cheese. Repeat layering with remaining chicken mixture and zucchini.
Pour remaining pasta sauce over zucchini. Sprinkle with remaining cheese. Cover tightly with oiled foil.
Cook in a moderate oven (180C) for 45 minutes. Discard foil. Cook for a further 10 minutes, or until zucchini is tender and cheese is golden brown.
Transfer lasagne to a wooden board. Stand for 15 minutes before serving.