Stovetop Chicken and Fennel Lasagne

Finish. In mid-sized bowl, mix chicken, ground fennel, red pepper flakes (1/4 teaspoon), and salt (1/2 teaspoon). In another mid-sized bowl, mix crushed tomatoes, tomato purée, chicken stock, 1 salt (1/2 teaspoons), and black pepper (1/2 teaspoon). In 30 cm non-stick skillet with lid, heat oil over a mid-sized flame to shimmering. Add onion and cook till softened and golden, 6 to 8 minutes. Tip in garlic and cook till fragrant, around 30 seconds. Add chicken mixture and cook till cooked through, mixing to break up into little pieces, around 4 minutes. Strew half of noodles in pan, tucking into meat mixture. Tip in half of tomato mixture and scatter with leftover 1/4 teaspoon pepper flakes. Uniformly spoon half of ricotta and scatter half of mozzarella across mixture. Scatter with half of parsley into pan. Scatter in leftover noodles and pour in leftover sauce. Tuck noodles in to cover using sauce. Bring to simmer. Put a lid on and simmer till noodles are tender, around 20 minutes, reducing heat if you need to to keep at simmer. Remove lid and spoon leftover ricotta uniformly across mixture. Scatter with leftover mozzarella. Put a lid on and cook till cheese is melted, around 1 minute. Scatter with leftover parsley and serve.