This recipe is what I usually make after I've had leftovers from some roast or baked chicken. You can also make it with other types of meat that you have left over from stews and it will be very tasty. The variety of vegetables that I add also depends a lot on what is in the fridge, so it can be said that this roasted chicken and vegetable lasagna is a recipe totally from exploitation.
This time I used fresh spinach lasagna plates, but it can be done perfectly with normal lasagna plates, both the ones that need to be cooked and the quick ones that do not require pre-cooking. The only thing to keep in mind to prepare them in any of the cases is to follow the manufacturer's instructions so that they are perfect.