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Mary Berry offers a unique take on the traditional lasagne, which she assures "all the family" will enjoy. The television chef has an abundance of recipes that families love.

They are straightforward and quick to prepare, while being brimming with flavour and vegetables. Mary's chicken, spinach and tomato lasagne serves six to eight people, ensuring there's plenty to share. Her recipe description, taken from her Cook and Share book, states: "A wonderful dish for all the family.

"Make a couple of these when hungry teenagers are at home! I've cheated with the white sauce and made a creamy sauce for the filling instead.

"There are fewer layers than a traditional lasagne but it's still creamy and delicious. Soaking the lasagne sheets in water first ensures they will be cooked and tender."

To save even more time on hectic weekday evenings, the lasagne can be prepared and assembled up to six hours in advance. It also freezes well uncooked, making it perfect for batch cooking, reports the Mirror.

• Six sheets of fresh lasagne
• 150g cheddar cheese, grated

Chicken, mushroom and spinach mixture

• Two tbsp olive oil
• 500g skinless and boneless chicken thighs, diced
• Half a red chilli, deseeded and finely chopped
• Two large garlic cloves, crushed
• 200g button mushrooms, sliced
• 200g baby spinach
• Two tsp cornflour
• 200g crème fraiche

Tomato and herb sauce

• One tbsp chopped flatleaf parsley
• 400g tin of chopped tomatoes
• Two tbsp sun-dried tomato paste
• One tbsp chopped thyme leaves

Preheat the oven to 200C/180C Fan/Gas 6. You'll need a shallow 1.8 litre ovenproof dish.

Create the chicken, mushroom and spinach mixture by heating the oil in a frying pan over high heat. Add the chicken pieces and fry quickly until golden but not fully cooked.

Add the chilli, garlic and mushrooms. Fry for a few moments before adding the spinach. Stir until wilted.

In a small bowl, add the cornflour and mix in two tablespoons of water until smooth.

Add the crème fraiche and parsley to the pan with the chicken, then stir. Pour in the cornflour mixture and stir again until thickened. Set aside.

Make the tomato and herb sauce by combining the tinned tomatoes, tomato paste and thyme in a bowl. Season with salt and pepper, mix well.

Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft.

Spoon a third of the chicken mixture into the oven dish. Then, spoon a third of the tomato sauce over the chicken. Arrange three lasagne sheets on top. Repeat the layers again.

Finish with a final layer of chicken mixture and tomato sauce. There will be three layers of chicken mixture, three layers of tomato sauce, and two layers of lasagne sheets.

Sprinkle grated cheddar on top and bake in the oven for 35 to 40 minutes until golden brown and cooked through. Serve with salad or green vegetables.