Finely dice the white onion and slice the sun-dried tomatoes.

Spray the lidded frying pan with oil spray and heat it over medium-high heat.

Fry the white onion and chicken mince for 3 to 4 minutes, breaking up the chicken mince.

Season the chicken mixture with oregano and paprika.

Add the garlic granules, salt, and black pepper, then stir to coat.

Add the sun-dried tomatoes and minced garlic, then stir for 30 seconds.

Stir in the tomato puree and cook for 30 seconds.

Add the light cream cheese and chicken stock, then stir until the sauce is smooth.

Break the lasagna sheets into the pan and press them below the sauce.

Cover the pan and simmer for 10 to 15 minutes.

Stir the lasagna sheets once or twice until they are tender and the sauce is thickened.

Stir in the spinach and cook until wilted.

Scatter the shredded mozzarella over the lasagna and turn off the heat.

Cover the pan for a few minutes until the mozzarella melts.

Top with fresh basil and grated Parmesan before serving.